Dill, a close relative of the carrot, has many uses in the kitchen. The leaves and seeds are used to flavor pickles, soups, dips and other foods. This annual herb thrives in the summer vegetable garden, producing small, yellow flowers and feathery foliage. Dill has sensitive roots that don't transplant well, so the herb usually is seeded directly into the garden bed. Plant dill outdoors in the spring after the danger of frost has passed. Seed dill every three weeks throughout summer to ensure fresh dill throughout the season.
Cover a well-drained, full-sun garden bed with a 2-inch layer of compost. Apply ½ tbsp. of 16-16-8 fertilizer for each square foot of planting area. Work the compost and fertilizer into the top 6 to 8 inches of soil.
Sprinkle the seeds on the soil surface in rows that are 2 feet apart. Cover the seeds with ¼-inch layer of soil.
Mist the seed bed with water as necessary to keep it moist. Avoid sharp sprays of water that may wash away the seeds. Seeds germinate in seven to 21 days.
Thin the dill once the seeds sprout. Pluck the extra seedlings out of the bed so the remaining dill seedlings are 10 to 12 inches apart in each row.
Water the dill plants once a week, moistening the soil to a 6-inch depth. Water twice weekly during hot, dry weather if the soil dries out more quickly.
Harvest dill leaves as needed by cutting off the leaves where they emerge from the main stem. Harvest the seed after the flowers wither and the remaining seed heads begin to turn brown.