Dill-Oil Plant Anethum graveolens

Anethum graveolens, or Dill, is an aromatic self-seeding annual herb. The genus name, Anethum, comes from the Greek meaning to calm or soothe while the species name, graveolens, means emitting a heavy odor or strong smelling. Dill is believed to have originated in the Mediterranean and has a long history of use as a culinary and medicinal herb and was believed to aid digestion.

For the most productive yield and strongest stems, dill grows best in temperate climates with full sun in well-drained, slightly acidic soil. Plant dill seeds in early spring, a week or two before the last hard frost date, about ¼ inches deep as they need light to germinate. Plant every 2 or 4 weeks to keep it ready for fresh use. Seedlings germinate in about 10 to 14 days. Because of its long taproot, dill is a poor candidate for transplant. Dill plants can survive low temperatures but grow best in temperatures of about 70 degrees. Consistent watering is best and prevents the plant from  bolting; however, plants that get too much water or extra shade can be lanky and flop over requiring support and the plants should be protected from strong winds. The dill seed is harvested after the stems begin drying out; the seeds turn golden brown in color, and the seed clusters gain weight. Dill resembles fennel and can be distinguished by its smell and hollow stems.

Diseases, Insects, and Other Plant Problems:

No serious insect or disease problems. Blight and aster yellows can cause significant damage. Dill is susceptible to aphids, tomato horn worms, and powdery mildew. If planted too close to a carrot crop, it can reduce yield; however, it is a good companion plant for cucumber and broccoli.

VIDEO Created by Laura Barth for "Vegetables, Herbs, Fruits, and Nuts", a plant identification course offered in partnership with Longwood Gardens.