Dill is a large herbaceous plant with fine, feathery foliage. The color of the foliage can go from dark green to blue-green. In the midst of the warm season, Dill will produce large clusters of yellow, flat and well-stocked flowers, containing seeds that can be harvested for culinary purposes.
Dill gives better results in direct sunlight, in moist, well-drained soil. Dill germinates better when sown directly in the garden, as the pivoting root system makes transplant difficult. Like Dill réensemence easily, plants left in the garden in the fall will drop seeds that germinate in the spring. To ensure a new supply of dill leaves, make successive dill seedlings every two weeks during the growing season, as the plants die shortly after starting to bloom.
Foliage and seeds can be harvested for culinary purposes. The foliage can be cut at any time and used fresh, or dried for later use. To harvest the seeds, let the flowers ripen, usually 2-3 weeks after the appearance of the flowers. Cut the seed heads off the plants and place them in a brown paper bag. Hang in a cool, dry, well ventilated place. The seeds will fall from the seed heads and be collected in the bag. Store in a sealed container.