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Dill 'Bouquet'
Anethum graveolens


This most widely grown Dill cultivar is a worthwhile addition to your herb garden. The leaves can be used to flavor various foods, especially those containing eggs, potatoes, and fish. The large seed heads are great to use for pickling things and prefext filler for flower arrangements, especiaally goes  great with sunflowers. This plant is attractive to bees, butterflies, and birds.


Plant life cycle: annual

Site: Full sun
Height: 28-36”
Days to maturity: 85-100 days

Seed depth: 1/4 "
Plant spacing: 6-8”

Row spacing : 18"
Approx seeds per packet: 100



Sowing: Since dill does not transplant well, direct sowing is the best method for planting; plant after the last spring frost in well drained, fertile soil and full sun. Sow the seeds 1/4" deep and 8" apart in rows 18" apart, thinning to 12-15" apart when the seedlings develop.


Growing: Keep the seedlings watered, and apply a layer of mulch to conserve moisture and control weeds. Since mature plants may bolt if the soil dries out, keep the soil consistently moist.


Harvesting: Harvest the fern-like dill leaves as needed as soon as they reach a desirable size; the best time to harvest is in the morning after the dew dries. Peak quality of the leaves occurs when the tiny flowers on the heads begin to open. Though the flavor is best when the leaves are fresh, they can be stored in the refrigerator for up to 2 days, dried, or frozen.


The heads can be gathered as soon as most of the tiny flowers have opened. To gather the seeds, allow the heads to dry on the stems until the seeds ripen to a light brown. Cut the seed heads and spread them out to finish drying, then rub them gently to remove the seed. Store the seed in an airtight container.


Vase Life:
Harvest when umbels are fully open and  remove  foliage near the base of the stem. Vase life 7-10 days


    Organic Dill 'Bouquet '

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