Long Island Mammoth Dill
Long Island Mammoth Dill (Anethum graveolens)
Dill is well known for the pickles it flavors and as a lovely flavor added to salads, cold soups and fish. The seeds and the foliage are both flavorful, and the seeds are reputed to be a cure for flatulence.
- Sow outdoors in spring after danger of frost. In frost-free areas, sow from fall to early spring.
- Sow in average soil in full sun.
- Sow seeds thinly and cover with ¼ inch of fine soil. Seed needs light to germinate.
- Firm lightly and keep evenly moist.
- Seedlings emerge 10-21 days.
- Thin to 12 inches apart when seedlings are 1-2 inches tall.
Planting Potted Plants in the Garden:
- Select a location in full sun with good rich moist organic soil.
- Prepare the bed by turning the soil under to a depth of 8 inches. Level with a rake to remove clumps of grass and stones.
- Dig a hole for each plant large enough to amply accommodate the root ball.
- Carefully remove the plant from its pot and gently loosen the root ball with your hands to encourage good root development. Be careful with the roots as dill roots are easily damaged.
- Place the top of the root ball even with the level of the surrounding soil. Fill with soil to the top of the root ball. Press soil down firmly with your hand.
- Use the plant tag as a location marker.
- Thoroughly water and apply a light mulch layer on top of the soil (1-2 inches) to conserve water and reduce weeds.
- Harvest leaves fresh as needed.
- Leaves may be dried but they lose much of their pungency when used dried rather than fresh. Dill leaves may be frozen.
- Harvest seeds when the flowers are fully developed but not brown. Cut the whole stem and tie in small bundles. Hang in a warm, dry, airy place out of the sun. Seeds can be stripped from the flowers by rubbing the flowers between the palms of your hands. Seeds are great for pickling.