Illustration_Anethum_graveolens0.jpg: Prof. Dr. Otto Wilhelm Thomé
derivative work: Aroche (talk) / Public domain
Dill
Anethum
Overview
An ancient herb whose feathery fronds and pungent seeds have flavored food from Scandinavia to India for millennia. Dill is essential in pickling, and its flavor changes dramatically between the fresh leaves (dill weed) and the dried seeds. It is a host plant for swallowtail butterfly caterpillars and a powerful attractor of beneficial insects.
Mentioned in The Mycelial Grimoire
Posts on the Grimoire that reference Dill.
Growing Conditions
How to Grow Dill
Dill (Anethum) is a forb/herb that grows to about 2.5 feet tall and 8 inches wide.
To grow dill, give it full sun. It is hardy across USDA hardiness zones 2–11. Plant it in well-drained, moderately fertile soil, at a slightly acidic pH of 5.5–7.5. It does best with even, moderate watering.
Exact sowing, transplanting, and harvest months shift by climate zone — the planting calendar below lays them out for cool through hot regions. Its flowers appear from June through August, offering high value to pollinators. Let a few flowers go by unpicked; the bees will thank you, and so will next season.
Companion Planting & Soil
Dill grows well alongside cabbage, lettuce, onion, and cucumber — but keep it clear of carrot, tomato, and fennel.
Good Companions
Avoid Planting Near
Planting Calendar
When to sow, transplant, and harvest by growing zone.
| Zone | Action | Months | Notes |
|---|---|---|---|
| Cold (1-2) | Direct Sow | Jun — Jul | Sow after last frost; succession sow every 3 weeks |
| Cold (1-2) | Harvest | Jul — Aug | Harvest leaves anytime; seeds when brown |
| Cool (3-4) | Direct Sow | May — Jul | Sow after last frost; succession sow every 3 weeks |
| Cool (3-4) | Harvest | Jun — Sep | Harvest leaves anytime; seeds when brown |
| Moderate (5-7) | Direct Sow | Apr — Aug | Sow after last frost; succession sow every 3 weeks |
| Moderate (5-7) | Harvest | May — Oct | Harvest leaves anytime; seeds when brown |
| Warm (8-9) | Direct Sow | Mar — May | Sow in spring before heat; again in fall |
| Warm (8-9) | Direct Sow | Sep — Oct | Fall sowing for mild winters |
| Warm (8-9) | Harvest | Apr — Jun | Harvest before plants bolt in heat |
| Hot (10+) | Direct Sow | Feb — Apr | Sow in cool season only |
| Hot (10+) | Direct Sow | Oct — Nov | Fall sowing |
| Hot (10+) | Harvest | Mar — May | Harvest before plants bolt in heat |
Uses
In the Kitchen
In the kitchen, dill turns up in more than one form: fresh fronds in salads, fish dishes, and tzatziki; seeds essential in pickling and bread baking; dill butter and cream cheese are classic preparations.
Medicinal & Folk Use
In herbal and folk tradition, it has been valued in several ways: carminative that relieves gas and bloating; gripe water ingredient for infant colic (traditionally); seeds contain calcium and may support bone health. These are traditional uses, not medical advice.
Beyond the Garden
Dill earns its keep past the plate, too: host plant for swallowtail butterfly caterpillars; attracts beneficial insects including lacewings and parasitic wasps.
Safety Notes
Dill is said to contain the alleged 'psychotroph' myristicine. There are also reports that dill can cause photosensitivity and or dermatitis in some people. Avoid dill oil during pregnancy.
