From seed it takes about 8 weeks for the plant to reach maturity, from then on prune the top third of the plant every 2 months. Remove flowers by pinching before they go to seed, this will keep the plant from dying off which happens after the seeds drop.
For small amount of dill, use your fingers to remove a few branches from the top of the plant. Be careful not to pull it from the pod.
For large amounts of dill, the whole stem can be harvested. Up to a third of the plant can be harvested for smaller amounts if you wish to keep the plant alive.
Trim leaves from the top to boost bushier growth rather than upward growth.
Native to eastern Mediterranean and western Asia, it has been dated as early as 3000 BC in Egyptian texts. The word comes from the Norse word dylia meaning to soothe or lull.
High in vitamin A, which is good for the immune system, good vision and the growth of children. Dill also contains many other micronutrients that help in the maintenance of your cells.
Dill has a very delicate flavor and can be a fragile plant: use your dill as soon as possible upon harvest. It goes especially well with zucchini, summer squash and fish such as herring and salmon.
It can also be used when pickling for dill flavor.
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All options also include 20 Gardyner favorites:
All options also include 20 Gardyner favorites: Greens – Arugula, Butterhead, Kale, Swiss Chard + 7 more // Fruits – Cherry Tomatoes, Jalapenos & Sweet Peppers // Herbs – Thyme, Cilantro, Mint and Thai Basil
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