Hera Dill

Family: Apiaceae Herb

Planting Schedule

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Fragrant, feathery fronds of Hera Dill unfurl with a bright, cool-green glow and a distinctly aromatic, classic dill character that fills the garden air.

The foliage is tender and finely divided, staying lush for fresh use and delivering a rich dill flavor that shines in pickling blends and herb-forward sauces. Sow for steady harvests around day 60—an easy, elegant way to keep your beds fragrant and your jars well-seasoned.

Light: Full SunMaturity: 60 DaysHabit: Upright

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Hera Dill Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Direct Sow	Jun 1st	Jul 31st – Aug 1st
Zone 2a	Direct Sow	May 25th	Jul 24th – Aug 29th
Zone 2b	Direct Sow	May 15th	Jul 14th – Aug 25th
Zone 3a	Direct Sow	May 15th	Jul 14th – Sep 1st
Zone 3b	Direct Sow	May 19th	Jul 18th – Sep 21st
Zone 4a	Direct Sow	May 15th	Jul 14th – Sep 24th
Zone 4b	Direct Sow	May 13th	Jul 12th – Sep 27th
Zone 5a	Direct Sow	May 8th	Jul 7th – Sep 30th
Zone 5b	Direct Sow	May 4th	Jul 3rd – Oct 5th
Zone 6a	Direct Sow	May 1st	Jun 30th – Oct 10th
Zone 6b	Direct Sow	Apr 25th	Jun 24th – Oct 16th
Zone 7a	Direct Sow	Apr 20th	Jun 19th – Oct 20th
Zone 7b	Direct Sow	Apr 10th	Jun 9th – Oct 28th
Zone 8a	Direct Sow	Apr 1st	May 31st – Nov 5th
Zone 8b	Direct Sow	Mar 23rd	May 22nd – Nov 12th
Zone 9a	Direct Sow	Mar 6th	May 5th – Nov 26th
Zone 9b	Direct Sow	Feb 9th	Apr 10th – Dec 9th
Zone 10a	—	Oct 1st	Nov 30th – Feb 28th
Zone 10b	—	Oct 1st	Nov 30th – Feb 28th
Zone 11a	—	Oct 1st	Nov 30th – Feb 28th
Zone 11b	—	Oct 1st	Nov 30th – Feb 28th
Zone 12a	—	Oct 1st	Nov 30th – Feb 28th
Zone 12b	—	Oct 1st	Nov 30th – Feb 28th
Zone 13a	—	Oct 1st	Nov 30th – Feb 28th
Zone 13b	—	Oct 1st	Nov 30th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	60
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	55
Min Night Temp (°F)	40
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Hera Dill is built for impact: its feathery, tender fronds release that sharp, clean dill character fast, so you want it added at the end or folded through warm—not boiled to death. In pickling and creamy sauces it tastes crisp and aromatic, never muddy, and it holds its identity even when vinegar or dairy takes the lead.

Best Uses

fresh dill fronds on hot buttered potatoes and warm grains (so the aroma hits before it wilts)
quick-pickle blends where dill’s essential oils read as clean and assertive
stir-in finishing for yogurt, sour cream, or crème fraîche sauces
salmon or gravlax-style cures where dill carries the whole perfume

Flavor Profile

bright, cool-green herbal aroma classic dill tang tender, finely fronded bite that stays snappy

Kitchen Pairings

cucumber lemon garlic dill-reliable dairy like sour cream capers salmon

Frequently Asked Questions

What pest or disease commonly affects Anethum graveolens (dill), and how can I manage it?

Dill is prone to powdery mildew (white, dusty patches on leaves), especially in humid weather and dense growth. Improve airflow by thinning seedlings to about 6–8 in (15–20 cm) apart, and remove heavily infected leaves early. If mildew starts, spray with a potassium bicarbonate or horticultural sulfur product according to the label, repeating as directed until new growth stays clean.

How often should I water dill during peak growth to keep plants healthy?

During the main growth phase, keep soil evenly moist but not waterlogged—aim for about 1 in (2.5 cm) of water per week, adjusting for heat and rainfall. Water deeply when the top 1 in (2–3 cm) of soil feels dry, since Anethum graveolens roots dislike constant sogginess. In hot midsummer, you may need to water 2–3 times per week, especially in containers.

How do I know when Anethum graveolens is ready to harvest?

For leaf/“fronds,” harvest when plants are about 8–10 in tall and actively growing, usually starting around 35–45 days, and pick the outer leaves regularly to keep it producing. For seed, let the umbels fully mature—seed heads turn brown and feel firm, and seeds should release when gently rubbed, typically around 60 days. Cut seed heads early in dry weather and finish drying indoors on paper to prevent mold.