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Grow fresh dill leaves for salads, soups and sauces, then let a few plants flower for a later harvest of aromatic spice seed. Common Dill is an early-flowering annual with feathery foliage and yellow flower umbels.
Ready to pick your own dill? Follow our step-by-step Dill Grow Guide for direct sowing, regional timing and separate leaf and spice-seed harvest advice.
Quick Grow Facts
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Plant: Common Dill, Anethum graveolens; upright annual.
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Seed form and packs: 5 g, 100 g or 500 g raw seed. Raw does not confirm untreated status.
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Position: Full sun, sheltered from strong wind; freely draining soil.
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Sowing: Direct sow about 5 mm deep and keep evenly moist. Light can aid germination; avoid deep burial. Around 18–21°C is a general sowing target.
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Germination: Allow 10–21 days; temperature and seed condition affect results.
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Spacing: Thin to about 30 cm for mature garden plants. Avoid disturbing the taproot.
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Mature height: About 90 cm; support exposed plants if needed.
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Season: Start with spring; milder autumn sowings may suit frost-free areas. Use the guide's regional advice for heat, winter rain and frost.
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Leaf harvest: Small picks often begin around 6–8 weeks from sowing once established. Sow small batches every 2–3 weeks in suitable weather.
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Spice-seed harvest: Later, after flowering, when fully formed seeds turn golden brown. The shop label's 40–50-day harvest note does not establish ripe-seed timing.
Growing Notes
Water steadily without waterlogging. Thin crowded plants, weed gently and provide airflow. Pick a few leaves at a time and reserve separate plants for seed. Early flowering shortens the leaf-picking window; it does not mean earlier ripe seed. If emergence fails, check depth, moisture and soil temperature before resowing.
Seed safety: Do not eat packet seed or use it for spice, sprouts, microgreens or animal feed. Treatment and current-lot food-use suitability are unconfirmed. Follow the current packet precautions and ask the supplier if these are unclear. Seed counts and lot germination are not guaranteed here.
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