Hera Dill

Dill

60d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 20th
Transplant / Sow Outdoors	Apr 20th
Harvest Begins	Jun 19th
Harvest Ends	Oct 20th

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

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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 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.