When we think of dill, we tend to think of pickles, and although that may be dill's primary use, the plant is actually more versatile than most people think. The ruffled top of the plant is often used as a garnish, much like its cousin, the parsley plant. Dill is delicious added to vegetables or potatoes, and, according to The Gardener's Network, may even have medicinal qualities. The tall plants are at home in the back of an herb garden, and can also be grown in pots.
Plant dill seeds in a vegetable or herb garden in April or May. Put them in a place where they'll get good sunlight and give them plenty of room because the plants can grow to be 3 feet tall. Dill is fairly drought tolerant and once the seedlings are established, they only need to be watered once every few days.
Thin the dill seedlings when the plants are still young. Dill will do best if you leave at least 10 inches between plants. Feed the dill with a good all-purpose fertilizer once or twice during the growing season.
Snip the leaves for use throughout the summer. Dill leaves are also easy to freeze for later use. Just put the leaves in plastic bags and seal them tightly.
Harvest the flowery tops of the dill plants after the seeds have developed. Tie several stems together and hang them upside down. Put a large paper bag under the plants to catch the dill seeds that will drop as the plant dries. Shake out the remainder of the seeds when the plant is completely dry and use them to make dill pickles.