Dill, Mammoth Long Island

Mammoth dill grows tall (3-4 feet) with huge seed heads perfect for making dill pickles the traditional way. The feathery foliage is delicious fresh, and when the plants bolt, those massive flower heads are what you need for pickling spears.

Dill: This aromatic annual herb (Anethum graveolens) is a feathery-foliaged flavor factory and the secret weapon for perfect pickles, fish dishes, potatoes, and cucumber salads. Dill is multi-functional: the leaves (dill weed) offer a bright, fresh flavor, while the flat-topped yellow flower umbels produce pungent seeds for brines and bread. As an added benefit, the flowers attract beneficial insects like parasitic wasps and gorgeous swallowtail butterflies, making it a valuable addition to your garden. The entire plant—leaves, flowers, and seeds—is useful in the kitchen and garden.

• Growing Tips: Transplant young plants carefully 2-4 weeks before the last frost, spacing 12 inches apart, as dill dislikes disturbance; succession plant every 3-4 weeks for a continuous harvest window.

• Sun Requirements: Full sun (6-8 hours minimum) is required for optimal growth and flavor intensity.

• Preferred Soil: Well-drained, moderately rich soil is ideal, though it tolerates average soil; avoid excessive nitrogen or over-fertilization.

• Harvest Details: Snip foliage continuously for fresh culinary use; harvest seed heads when they turn brown but before the seeds drop, typically 70-90 days after planting.