Fernleaf

Dill

45d to harvest

Fragrant, fernlike fronds unfurl with a cool, feathery grace, releasing a bright dill perfume the moment you brush the foliage. “Fernleaf” forms a dense, upright clump of finely divided leaves with a tender, aromatic texture that shines in fresh garnishes and quick pickling blends. Grow it for early, abundant harvests around day 45—ideal for spooning over salads, folding into creamy sauces, and flavoring briny preserves with unmistakable dill character.

Crop Dates

Growing note: In frost-free Zone 11a, grow this cool-season crop during the cooler dry season (October–February).

Milestone	Date
Start Indoors	—
Climate	Frost-Free Climate
Transplant / Sow Outdoors	Oct 1st
Harvest Begins	Nov 15th
Harvest Ends	Feb 28th

Crop Details

Trait	Value
Days to Maturity	45
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Frequently Asked Questions

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

Dill commonly gets aphids (especially on new growth) and can also develop powdery mildew in humid conditions. Spray aphids off with a strong jet of water, then apply insecticidal soap if they persist; improve airflow by spacing plants and watering at the base. If mildew appears, remove heavily affected leaves and avoid overhead watering to slow spread.

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

During active growth, keep the soil evenly moist but not waterlogged—aim for about 1 inch of water per week, split into 2–3 waterings in hot spells. Let the top 1 inch of soil dry slightly between waterings to prevent root stress and mildew. Mulch lightly to reduce moisture swings without keeping the crown constantly wet.

How do I tell when dill (Anethum graveolens) is ready to harvest?

For best flavor, harvest leaf fronds when plants reach about 6–12 inches tall, typically around 30–45 days. If you want dill seed, allow umbels to fully form and turn from green to tan/brown, then cut the seed heads before they shatter. Harvest in the morning for the most aromatic leaves and use immediately or dry quickly.