{"product_id":"bouquet-dill","title":"Bouquet Dill","description":"\u003cp class=\"sc-subtitle\"\u003eOpen-Pollinated · 40–60 days for leaves · 70–90 days for seed heads\u003c\/p\u003e\n\u003cdiv class=\"sc-zone-pill\"\u003ecool-season · timing varies by zone\u003c\/div\u003e\n\u003cdiv class=\"sc-grows-label\"\u003eGrows well in\u003c\/div\u003e\n\u003cdiv class=\"sc-container-grid\"\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eRaised Bed ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eIn-Ground ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eContainer\/Pot ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eGrow Bag ✓\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eMeet This Plant\u003c\/h2\u003e\n\u003cp\u003eBouquet Dill is one of those plants that gives you more than you expect. The feathery leaves are dill weed, which is the spice you know from a classic dill pickle. The seeds that follow are dill seed, a different and more intense flavor used in pickling brines and spice blends. The flowers are edible too and attract a serious amount of beneficial insects to the garden.\u003c\/p\u003e\n\u003cp\u003eIt grows to about 2.5–3 feet tall, self-seeds readily, and once it's in the ground it pretty much takes care of itself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat it tastes like:\u003c\/strong\u003e Fresh, bright, and herby with a slightly tangy edge. You know exactly what it is the second you smell it. The seeds are more intense and a little bitter, which is exactly what makes a good pickle brine.\u003c\/p\u003e\n\u003ch2\u003eHow to Grow It\u003c\/h2\u003e\n\u003cdiv class=\"sc-icon-row\" style=\"margin-top: 24px;\"\u003e\n\u003cspan class=\"sc-icon-row-label\"\u003eSun\u003c\/span\u003e\n\u003cdiv class=\"sc-pips\"\u003e\n\u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cspan class=\"sc-icon-note\"\u003eFull sun. At least 6–8 hours daily. Dill produces best in full sun and may become leggy in too much shade.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-icon-row\"\u003e\n\u003cspan class=\"sc-icon-row-label\"\u003eWater\u003c\/span\u003e\n\u003cdiv class=\"sc-pips\"\u003e\n\u003cspan class=\"sc-pip water\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip\"\u003e\u003c\/span\u003e \u003cspan class=\"sc-pip\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cspan class=\"sc-icon-note\"\u003eLight to moderate watering. Once established, dill is fairly drought tolerant. Avoid constantly soggy soil.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"font-size: 25px; font-weight: bold; margin-top: 40px; margin-bottom: 12px; font-family: 'Outfit', sans-serif; color: #1a1a1a;\"\u003eSowing Details\u003c\/div\u003e\n\u003cul class=\"sc-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eDepth\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e⅛–¼ inch. Shallow planting improves germination.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eSpacing\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e2–4 inches, thinning to 6–12 inches\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eRow Spacing\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e12–18 inches\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eGermination\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e7–14 days\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eDays to Maturity\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e40–60 days for leaves, 70–90 days for seed heads\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv style=\"font-size: 25px; font-weight: bold; margin-top: 40px; margin-bottom: 12px; font-family: 'Outfit', sans-serif; color: #1a1a1a;\"\u003eWhen to Plant\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-grid\"\u003e\n\u003cdiv class=\"sc-zone-card\"\u003e\n\u003cdiv class=\"sc-zone-header\"\u003e❄️ Cool Climates · Zones 3–6\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-body\"\u003eFor spring, direct sow around your last frost date once daytime temperatures are consistently in the 50s to 60s°F and soil temperatures are at least 50–60°F. Dill can handle a light frost but seeds need warm soil to germinate well.\u003cbr\u003e\u003cbr\u003eFor fall, direct sow 6–8 weeks before your first fall frost or once daytime temperatures begin dropping below about 75°F.\u003cbr\u003e\u003cbr\u003eSuccession sow every 2–3 weeks through spring and into summer for a continuous supply of fresh leaves.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-card\"\u003e\n\u003cdiv class=\"sc-zone-header\"\u003e☀️ Warm Climates · Zones 7–11\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-body\"\u003e\n\u003cstrong\u003eZones 7–8\u003c\/strong\u003e\u003cbr\u003eDirect sow in early spring while daytime temperatures are still in the 50s to 60s°F. Again in late summer once daytime temperatures start dropping below 80°F. Dill bolts quickly in sustained heat but the seeds and flowers are still useful once it does.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eZones 9–11\u003c\/strong\u003e\u003cbr\u003eFall through winter is your best season. Direct sow once the heat breaks as temperatures begin cooling.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eGrow Friend Tips\u003c\/h2\u003e\n\u003cp class=\"sc-tip-title\"\u003eSuccession sow or you'll run out fast\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eDill has a short window before it bolts and shifts into seed production. Sow a short row every 2–3 weeks through spring and again in late summer for fall. It takes two minutes and keeps fresh dill coming continuously.\u003c\/p\u003e\n\u003cp class=\"sc-tip-title\"\u003eLet it bolt and collect the seeds\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eWhen dill sends up its flower head don't pull it. The seeds that follow are dill seed, a completely different and more intense flavor than the leaves. Harvest seed heads when they start to turn tan and dry on the plant, bring them inside to finish drying, and shake the seeds out. Use them in pickling brines, spice rubs, and bread.\u003c\/p\u003e\n\u003cp class=\"sc-tip-title\"\u003eIt self-seeds like crazy\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eLet a few plants go to seed and drop them in the bed and you'll have volunteer dill plants the following season without doing anything. Once dill is established in a spot, you'll often find volunteer seedlings popping up from dropped seed. We call these volunteers and we love them.\u003c\/p\u003e\n\u003cp class=\"sc-tip-title\"\u003eIt might need staking\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eBouquet Dill gets to 2.5–3 feet tall and the stems get top heavy once the flower heads form. A simple stake or some twiggy support pushed in around the plants keeps everything upright and makes harvesting a lot easier.\u003c\/p\u003e\n\u003cp class=\"sc-tip-title\"\u003eDon't plant it near fennel\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eDill and fennel cross-pollinate readily and the resulting seeds won't taste like either parent. Keep them well separated, especially if you're saving seed.\u003c\/p\u003e\n\u003cdiv class=\"sc-companions\"\u003e\n\u003cspan class=\"sc-companion-label\"\u003eCompanion plants\u003c\/span\u003e \u003cspan class=\"sc-tag\"\u003eCucumbers\u003c\/span\u003e \u003cspan class=\"sc-tag\"\u003eCabbage\u003c\/span\u003e \u003cspan class=\"sc-tag\"\u003eOnions\u003c\/span\u003e \u003cspan class=\"sc-tag\"\u003eLettuce\u003c\/span\u003e \u003cspan class=\"sc-tag\"\u003eTomatoes\u003c\/span\u003e \u003cspan class=\"sc-tag\"\u003eBrassicas\u003c\/span\u003e\n\u003c\/div\u003e\n\u003ch2\u003eHarvest \u0026amp; What to Do With It\u003c\/h2\u003e\n\u003ch3\u003eWhen it's ready\u003c\/h3\u003e\n\u003cp\u003eLeaves are ready as soon as the plant is at least 6 inches tall, typically 40–60 days from sowing. For seed heads, wait until they begin to turn tan and dry on the plant, around 70–90 days. The flowers are edible and ready as soon as they open.\u003c\/p\u003e\n\u003ch3\u003eHow to harvest\u003c\/h3\u003e\n\u003cp\u003eFor leaves, snip stems from the outside of the plant and leave the center intact. For flowers, cut the whole stem just below the flower head once it's fully open. For seed heads, cut the whole stem once the seeds start to turn tan, then bring inside and hang upside down over a paper bag or tray to catch the seeds as they dry and fall.\u003c\/p\u003e\n\u003ch3\u003eYield\u003c\/h3\u003e\n\u003cp\u003eA short row gives you a generous supply of fresh leaves and seed heads. Succession sowing is the only way to keep fresh leaves coming through the season.\u003c\/p\u003e\n\u003ch3\u003eShort-term storage\u003c\/h3\u003e\n\u003cp\u003eStand freshly cut stems in a jar of water and refrigerate loosely covered. Keeps about 1 week, sometimes longer.\u003c\/p\u003e\n\u003ch3\u003eLong-term storage\u003c\/h3\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\n\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eFreezing:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Chop finely, mix with a little water or olive oil, freeze in ice cube trays, then bag the cubes. Keeps up to 6 months. Better than drying for preserving flavor.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\n\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eDrying:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Hang stems upside down in a dark, well-ventilated spot until completely dry. Crumble and store in an airtight jar. Keeps 12 months. Flavor is milder than fresh but usable.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\n\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eDill seeds:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Harvest seed heads once tan and dry, bring inside to finish drying, shake seeds out, and store in an airtight jar. Keeps 12 months. Use in pickling brines, spice blends, and bread.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\n\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003ePressure canning:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Not appropriate.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\n\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eWater bath canning:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Not appropriate on its own. Dill is used in pickling brines but the herb itself isn't canned alone.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003eWhat to cook\u003c\/h3\u003e\n\u003cp\u003eScattered over salmon, eggs, and potatoes where it does its best work. Stirred into cream cheese, yogurt dips, and tzatziki. Added to cucumber salads and deviled eggs. Tucked into pickle jars for classic dill pickles. The seeds in pickling brines, rye bread, and spice rubs. Dill is one of those herbs that tastes unmistakably like itself and there's really no substitute for it.\u003c\/p\u003e\n\u003ch2\u003eSeed Storage \u0026amp; Saving\u003c\/h2\u003e\n\u003ctable class=\"sc-seed-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eBouquet Dill\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eOpen-Pollinated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeeds per packet\u003c\/td\u003e\n\u003ctd\u003e~400 seeds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp style=\"margin-top: 16px;\"\u003e\u003cstrong\u003eStoring unused seeds:\u003c\/strong\u003e Keep somewhere cool, dark, and dry. Viable up to 3 years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeed saving:\u003c\/strong\u003e Dill is insect-pollinated and will cross freely with other dill varieties nearby. It will also cross with fennel so keep them well separated. Grow only one variety at a time for reliable purity, or isolate by at least a quarter mile. Let a few plants bolt and flower fully. Once the seed heads turn tan and dry on the plant, cut them, bring inside to finish drying, then shake the seeds out over a paper bag. Saved seeds can be replanted or used as dill seed in cooking.\u003c\/p\u003e","brand":"Sow Chaotic","offers":[{"title":"Default Title","offer_id":43815616938062,"sku":null,"price":3.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/3630\/6254\/files\/24.png?v=1786476699","url":"https:\/\/sowchaotic.com\/products\/bouquet-dill","provider":"Sow Chaotic","version":"1.0","type":"link"}