To harvest dill effectively, follow these expert guidelines:
When to Harvest Dill
- Start harvesting dill leaves (dill weed) when the plant is about 6 inches tall, typically 4 to 8 weeks after planting, once it has developed fern-like leaves and at least four to five leaf-bearing stems
- The best flavor is just before the dill flowers open, as this is when the leaves contain the highest concentration of essential oils
- For dill seeds, wait until the flower heads dry and seeds turn pale brown, indicating they are ready to harvest
How to Harvest Dill Leaves
- Harvest only about one-third of the plant at a time to allow regrowth and avoid killing the plant
- Use sharp, clean scissors or garden snips to cut the leaves or stems close to the main stem or growth point. You can also pinch off leaves by hand if the stems are tender
- Take the older, outer leaves first to encourage new growth
- Water the dill plant the day before harvesting to keep it hydrated and help it recover quickly
- Harvest in the early morning after dew has dried but before the heat of the day for best flavor and moisture content
How to Harvest Dill Seeds
- After flowering, allow seed heads to dry on the plant until seeds turn brown
- To collect seeds, place a paper bag loosely over the seed heads, gently bend the stem to avoid seed loss, then cut the stem at the bend so seeds fall into the bag
- Dry the seed heads further if needed in a warm, dry place, then crush to release seeds and separate them from chaff
Preserving Dill
- For drying dill weed, bundle stems loosely with string or rubber bands and hang upside down in a dark, warm, dry place with good air circulation
- Herbs are ready when dry and crisp enough to crumble, usually within 1-2 weeks
- Store dried leaves or seeds in airtight glass jars kept in a cool, dark, dry cupboard
By following these steps, you can enjoy a continuous supply of fresh dill leaves and seeds while maintaining healthy plants for future harvests.
