Dill, Anethum graveolens, is a tender annual in the carrot family (Apiaceae), native to Asia Minor and the Mediterranean region. The tall, leggy plant is best known for its use in pickling, but the foliage and seeds may also be used in soups, salads, breads, party dips and fish dishes. In cut flower arrangements, floral designers value dill as a feathery green filler.
Dill grows best in a well drained, slightly acidic soil, rich in organic matter. Plant dill in a location that receives at least 6-8 hours of direct sunlight daily. Also, choose a spot that is protected from high winds because the tall, hollow stalks can easily be blown over unless they are staked.
Because dill does not transplant easily, sow seeds directly into the ground where the plants are to grow. Begin sowing seeds after the danger of spring frost is past. Several crops can be harvested during the summer and fall by planting seeds every 2-3 weeks through midsummer. Set the seeds 1/4" deep in rows 2 feet apart. When seedlings are 2 inches high, thin them to stand 10-12 inches apart. Keep the soil free of weeds and relatively moist.