Dill is an annual herb native to the Mediterranean and parts of Asia Minor but widely grown in North America. It is a member of the carrot family (Apiaceae) and related to parsley, caraway, coriander, Queen Anne’s lace, angelica, and poison hemlock. The plants are tall and have very finely dissected blue-green leaves that give a feathery appearance in the garden. The small yellow flowers are carried in large flat-topped umbels up to ten inches across from mid-summer to fall in cool climates. Both leaves and seeds are used in cooking but the plant is very ornamental and an asset in the border. The flowers are also good cut flowers and last seven to ten days. The cultivars ‘Bouquet’ and ‘Fernleaf’ are best in warm climates because of their tendency to flower and set seeds more slowly than other varieties.
Type: Annual herb
Size: 2-3’ H x 1-2’ W
Light: Full sun
Soil: Moderately rich, moist, well-drained, pH 6-7.5
Beneficial Insects Attracted: Trachinid fies, syrphid flies, lacewings, parasitic wasps, ladybugs, damsel bugs, small bees, black swallowtails