University of Maryland Extension

Herbs - Dill

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Dill (Anethum graveolens)

flowering dill
Photo: Susan Levi-Goerlich

Description

Dill, a popular annual, has bluish-green stems that contrast with finely divided, yellow-green, plume-like leaves and yellowish flowers. Dill grows about 2 to 3 feet tall. Bees are attracted to the flowers.

Culture

Easily grown from seed sown in the garden in spring after all danger of frost has passed. Sow the seed where you want it to grow as it is difficult to transplant. Tall plants may need to be staked. Readily self-seeds.

Harvesting

For best results, pick leaves just as flowers open. Foliage can be used fresh or dried to keep for future use. Pick seeds when they are flat and brown.

Uses

Both the leaves and seeds of dill are popular for flavoring pickles, sauerkraut, and beet dishes. It can be combined with garlic and pepper to produce a highly flavored Mediterranean or East European pork roast (often cooked over a spit outdoors). The seeds yield a fragrant oil. 

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