Hera Dill

Family: Apiaceae Herb

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

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 24th
Harvest Ends	Oct 16th

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.