Dill Seeds
Dill Seeds · Non-GMO | Open-Pollinated | Culinary & Pickling Herb · Dill is an essential kitchen herb grown for delicate, feathery blue-green fronds, aromatic stems, yellow flower umbels, and flavorful seeds. It brings bright herb...
- Packet
- 100+ Seeds per Packet
- Maturity
- Leaf harvest in 40-50 days; seed heads in 85-100 days
- Germination
- Cool to mild soil; direct sow after frost
- Type
- Non-GMO | Open-Pollinated dill
- Plant habit
- Tall airy annual herb with fine feathery fronds and flat yellow umbels
- Seed line
- Open-pollinated
- Best for
- Pickling, cucumbers, potatoes, fish, eggs, salads, sauces, pollinator flowers
- Packed for
- Packed for 2026
Direct sow and succession plant for steady fresh fronds. Let later plantings flower for pickling umbels and seed harvest.
Dill Seeds
Non-GMO | Open-Pollinated | Culinary & Pickling Herb
Dill is an essential kitchen herb grown for delicate, feathery blue-green fronds, aromatic stems, yellow flower umbels, and flavorful seeds. It brings bright herbal flavor to cucumbers, potatoes, fish, eggs, salads, sauces, and classic pickles.
The Culinary Edge
Fresh dill gives dishes a clean, grassy-anise aroma without heaviness. Harvest the soft fronds for everyday cooking, use the flower umbels for pickling jars, and let mature plants set seed for spice blends and preserving.
100+ Seeds per Packet
Each packet contains 100+ premium dill seeds, packed for the 2026 growing season.
At A Glance
| Crop | Dill / Anethum graveolens |
|---|---|
| Flavor | Fresh, aromatic, grassy, lightly anise-like herb flavor |
| Visual | Fine blue-green feathery fronds with yellow umbrella-shaped flower heads |
| Maturity | Leaf harvest in 40-50 days; seed heads in 85-100 days |
| Quantity | 100+ premium seeds per packet |
Growing Notes
Direct sow dill in spring after frost or succession sow every few weeks for steady leaf harvests. It prefers full sun, well-drained soil, and minimal root disturbance. Allow a few plants to flower for pickling umbels, pollinators, and seed harvest.
In The Kitchen
Use fresh fronds with cucumbers, potatoes, fish, eggs, yogurt sauces, salads, soups, and compound butters. Add flower umbels to pickle jars, or dry mature seeds for spice blends and preserving.
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