Home → WV Guide → Planting Guide → Herbs → Dill — Anethum graveolens

Dill — Anethum graveolens

Growing resilience through ancient wisdom and modern practice

← Back

Dill — Anethum graveolens

layout: base.njk title: Dill description: Growing Dill in West Virginia (Zone 6b/7a) category: herb

Type: Annual (self-seeds readily)
Family: Apiaceae (Carrot/Parsley family)
Sun: Full sun
Water: Moderate
Soil pH: 6.0-7.0
Hardiness: Zones 2-11 (grown as annual, self-seeds)

Quick Reference: See detailed growing information below

🌱 Expected Yield

  • Per plant: ¼-½ lb leaves (dill weed); 2-3 tbsp seeds
  • Per patch (10'x10'): 4-6 lbs leaves, ½ lb seeds (15-20 plants)
  • Lifespan: Annual—completes cycle in one season. Self-seeds very readily.

🏺 Heirloom Varieties (5-10+)

'Bouquet' Dill

  • Source: Burpee, Johnny's Selected Seeds, Park Seed
  • Notes: Most common variety. Compact (2-3'), flowers early. Good for containers. Reliable seed producer.

'Mammoth' Dill

  • Source: Seed Savers Exchange, Baker Creek, Burpee
  • Notes: Classic heirloom. Grows 4-5' tall. Large seed heads. Best for pickling. Strong flavor. Vigorous self-seeder.

'Dukat' Dill

  • Source: Johnny's Selected Seeds, Baker Creek
  • Notes: Ukrainian variety. Extra-leafy, slow-bolt. Blue-green foliage. Superior leaf production. Less seed. Best for fresh dill weed.

'Tetra' Dill

  • Source: European collections, Johnny's Selected Seeds
  • Notes: Tetraploid (extra chromosomes). Larger leaves, more vigorous. Dark green. Delayed bolting. High essential oil content.

'Fernleaf' Dill

  • Source: Burpee, Johnny's Selected Seeds, Park Seed
  • Notes: All-America Selections winner (1992). Compact (18-24"). Excellent for containers. Fine-textured leaves. Early flowering.

'Long Island Mammoth' Dill

  • Source: Seed Savers Exchange, Baker Creek
  • Notes: Improved selection of Mammoth. Very tall (5-6'). Massive seed heads. Traditional pickling variety. Cold-hardy.

'Purpurascens' (Purple) Dill

  • Source: Rare collections, Baker Creek
  • Notes: Purple-bronze foliage. Ornamental. Good flavor. Less common. Attractive in flower borders.

'Greek' Dill

  • Source: Mediterranean collections, rare seed networks
  • Notes: Finely divided, feathery leaves. Intense flavor. Shorter plant (2'). Heat-tolerant. Traditional Greek cuisine.

'Vierling' Dill

  • Source: German seed exchanges
  • Notes: German variety. Four-part umbels. Productive. Good for both leaves and seeds. Cold-climate adapted.

'Elephant' Dill

  • Source: European heirloom collections
  • Notes: Extra-tall (6'+). Huge seed heads. Spectacular in garden. Strong flavor. Biennial tendency (may overwinter).

📜 Cultural History & Domestication

Domesticated: Ancient Mediterranean/Middle East, 5,000+ years ago

Archaeological Evidence: Native to Mediterranean, Black Sea region. Seeds found in 5,000 BCE lake dwellings in Switzerland. Egyptian tomb paintings depict dill (3,000 BCE).

Historical Record: - Ancient Egypt: Dill called "anchorion" (soothing). Used medicinally for digestion. - Ancient Greece: Dill called "anethon." Symbol of wealth. Used in victory garlands. - Roman Empire: Apicius recipes include dill. Gladiators rubbed dill oil on bodies (protection, strength). - Medieval Europe: Dill grown in monastery gardens. Carminative (gas relief), digestive aid. - Anglo-Saxon England: Dill used in charms against witchcraft. Hung over doorways for protection. - Victorian language of flowers: Dill meant "lust" and "fickleness" - Traditional Christian belief: Dill hung in churches on St. John's Eve (June 23) for protection - German tradition: Dill in wedding bouquets for love and protection - Pennsylvania Dutch: Dill essential in pickling cucumbers (1700s-present) - Name origin: Old Norse "dilla" = to lull (medicinal use for colicky babies)

Cultural Significance: - Greek mythology: Dill sprang from ground where hero Prometheus's eagle dropped feather - Roman gladiators: Dill oil = strength and courage - Medieval medicine: Dill water soothed colicky infants (still used today) - Jewish tradition: Dill (shabbes) acceptable for cooking on Sabbath (lenient rules) - Eastern European cuisine: Essential in borscht, pickles, dill sauce - Scandinavian cuisine: Dill with fish (gravlax, herring), potatoes - Indian cuisine: Dill seeds (shatapushpa) used in Ayurvedic medicine - Symbol of protection: Hung in homes, carried as charm

🌾 Seed Saving / Propagation

  • Seed method: Plants produce large umbels (umbrella clusters) with yellow flowers. Seeds form in flat, oval pairs. Harvest when brown and dry. Thresh to separate.
  • Isolation: 2+ miles (insect-pollinated, crosses with other dill, fennel)
  • Viability: 3-5 years
  • Special notes: Extremely easy self-seeder. Allow some plants to flower and drop seed. Seedlings abundant spring and fall. Cut seed heads into paper bags to catch shattering seeds. Store whole—grind before use. Dill weed best fresh or frozen (drying loses flavor).