Vierling Dill

Family: Apiaceae Herb

Planting Schedule

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Fragrant as a summer breeze, Vierling Dill fills the garden with feathery, fine-textured greens and a bright, unmistakable aroma.

The foliage is tender and richly flavored, ideal for fresh use and for capturing dill’s signature character in sauces, pickles, and seasoning blends. Grow Vierling Dill for a steady harvest over weeks—its upright, productive habit makes it as rewarding to grow as it is to savor.

Light: Full SunMaturity: 40 DaysHabit: Upright

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Vierling 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 11th – Aug 1st
Zone 2a	Direct Sow	May 25th	Jul 4th – Aug 29th
Zone 2b	Direct Sow	May 15th	Jun 24th – Aug 25th
Zone 3a	Direct Sow	May 15th	Jun 24th – Sep 1st
Zone 3b	Direct Sow	May 19th	Jun 28th – Sep 21st
Zone 4a	Direct Sow	May 15th	Jun 24th – Sep 24th
Zone 4b	Direct Sow	May 13th	Jun 22nd – Sep 27th
Zone 5a	Direct Sow	May 8th	Jun 17th – Sep 30th
Zone 5b	Direct Sow	May 4th	Jun 13th – Oct 5th
Zone 6a	Direct Sow	May 1st	Jun 10th – Oct 10th
Zone 6b	Direct Sow	Apr 25th	Jun 4th – Oct 16th
Zone 7a	Direct Sow	Apr 20th	May 30th – Oct 20th
Zone 7b	Direct Sow	Apr 10th	May 20th – Oct 28th
Zone 8a	Direct Sow	Apr 1st	May 11th – Nov 5th
Zone 8b	Direct Sow	Mar 23rd	May 2nd – Nov 12th
Zone 9a	Direct Sow	Mar 6th	Apr 15th – Nov 26th
Zone 9b	Direct Sow	Feb 9th	Mar 21st – Dec 9th
Zone 10a	—	Oct 1st	Nov 10th – Feb 28th
Zone 10b	—	Oct 1st	Nov 10th – Feb 28th
Zone 11a	—	Oct 1st	Nov 10th – Feb 28th
Zone 11b	—	Oct 1st	Nov 10th – Feb 28th
Zone 12a	—	Oct 1st	Nov 10th – Feb 28th
Zone 12b	—	Oct 1st	Nov 10th – Feb 28th
Zone 13a	—	Oct 1st	Nov 10th – Feb 28th
Zone 13b	—	Oct 1st	Nov 10th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	40
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Surface
Germination Temp (°F)	70
Min Soil Temp (°F)	50
Min Night Temp (°F)	40
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Vierling Dill leans hard into that crisp, anise-tinged dill aroma, and its fine, tender foliage gives you clean flavor without fibrous bite. Use it late—either fresh off the chop or steeped briefly in warm brine—so the fragrance stays sharp rather than turning flat.

Best Uses

fresh-chopped topper for hot potatoes and buttered fish
dill-vinegar quick pickles and refrigerator brines
stir into yogurt or sour cream for a cold, punchy sauce
seasoning for gravlax-style cures and salmon marinades

Flavor Profile

bright anise-dill snap fine feathery herbiness tender, juicy greens

Kitchen Pairings

cucumber lemon sour cream yogurt salmon mustard

Frequently Asked Questions

What pest or disease is most likely on Anethum graveolens (dill), and how do I fix it?

Dill commonly gets powdery mildew (white, dusty growth on leaves), especially in warm weather with poor airflow. Remove the most affected leaves, space plants so foliage dries quickly, and water at the base early in the day. If it’s spreading, use an appropriate fungicide labeled for powdery mildew on edible herbs and repeat according to the label intervals.

How often should I water dill during its main growing phase?

For Anethum graveolens, keep the soil evenly moist but not soggy from emergence through leaf production (about the first 4–5 weeks). Water when the top 1 inch of soil feels dry, then water deeply so moisture reaches the root zone. Avoid letting the bed dry out completely between waterings, because dill can slow leaf growth and become more prone to stress.

How can I tell when my dill is ready to harvest?

Begin leaf harvesting around 40 days: cut feathery stems for fresh dill leaves once plants are well established and growing vigorously. For peak flavor, harvest leaves in the morning and pick before flowers open; once umbels flower, the plant shifts energy to seed and leaf quality declines. Seed harvest is ready when the flower heads turn brown and dry, and seeds feel firm when pressed.