Fernleaf Dill

Dill

40d to harvest

Feathery, fernlike fronds unfurl with a fresh, aromatic snap—bright dill flavor that’s unmistakably vivid from the first harvest. Fernleaf Dill forms dense, finely divided foliage with tender, aromatic leaves and stems that stay flavorful for weeks, making it ideal for using fresh and for preserving the unmistakable dill character. Sow for a steady supply of fragrant greens at about 40 days to maturity.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 1st
Transplant / Sow Outdoors	Apr 1st
Harvest Begins	May 11th
Harvest Ends	Nov 5th

Crop Details

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

Frequently Asked Questions

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

A frequent issue is powdery mildew, which appears as a white, powdery coating on dill leaves during warm, humid spells. Improve airflow by thinning plants and spacing rows so leaves dry quickly, then remove heavily infected foliage. If it keeps spreading, treat with a labeled fungicide for powdery mildew and avoid watering the foliage.

How often should I water fernleaf dill during peak growth, and what soil moisture level should I keep?

During the main growth phase (from sprouting through leaf production), keep the soil evenly moist but not soggy—aim for lightly damp soil at about the top 1 inch. In warm weather this usually means watering about 1–2 times per week, increasing frequency if the top inch dries out sooner. Avoid letting dill dry completely between waterings, because leaf growth slows and plants can become less flavorful.

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

For the best frond flavor, harvest leaves when plants are roughly 30–40 days old and reach a good, leafy size before heavy flowering. Snip fronds regularly from the outer growth; plants are ready when the foliage is abundant and the stems are still tender. If you want seeds, wait until the umbels turn brown and dry, then cut the seed heads.