Dill plants can benefit from multiple harvests to promote new growth and fuller, bushier plants. Begin harvesting when the plants are around 5 to 6 inches tall with four or five sets of fronds. Harvest dill seeds for pickling when they are a vibrant green. Dill is a flavorful annual herb that completes its life cycle in one season. Harvesting is akin to pruning, encouraging more growth and a robust, bushy appearance. Proper harvesting allows you to enjoy fresh dill throughout the growing season, as all parts of the plant – leaves, flowers, and seeds – are edible.
To harvest dill fronds, start when the plants reach the desired height with multiple leaf-bearing stems. The herb grows quickly, so you can begin trimming early on in the growing season. For the best flavor and moisture content, aim to harvest in the mid-morning after the dew has dried but before the heat of the day. Repeated harvests promote new growth, prolonging the plant’s life cycle.
For best results, select a plant with four or five fronds and use a sharp snipper to make clean cuts just above the growth point on the main stem. Be mindful not to strip or bruise the stems. As the plant regenerates, continue harvesting additional leaves and stems, avoiding removing more than one-third of the leaves each time. Initially, your harvests may be small, but they will gradually increase as the plant matures.
Dill plants typically produce flowers between 45 and 70 days, signaling the end of their annual life cycle. Once the flowers appear, the plant stops producing green growth. In hot, dry climates, early flowering can occur, so consider succession planting for better yields.
When harvesting dill seeds, wait until they turn bright green for pickling purposes. Yellow seeds are not yet mature, while brown or black seeds indicate a loss of flavor and moisture. Cut the stems just below the heads and store them in plastic bags in the refrigerator or freezer. For seed saving, wait until the seeds turn brown or black on the plant, tie them together, and place them upside down in a paper bag. Once completely dry, shake the bag to separate the seeds from the stems.
After dill flowers, leafy growth stops, making it an ideal time to harvest the remaining usable leaves. To store dill, freezing is often recommended for preserving color and flavor. Alternatively, drying the herb initially results in a spicier flavor profile with less green taste. Wash the dill, dry it thoroughly, and choose the storage method that suits your preferences.
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To preserve dill, wrap fresh dill stems in a damp paper towel or store leaves in a plastic bag in the refrigerator crisper drawer for up to two weeks. You can dry the leaves in a low oven or dehydrator, or hang several stems in a dry spot out of direct sunlight. For pickling, store fresh leaves and seeds in plastic bags in the freezer for up to 12 months, though flavor may diminish after six months. Dried leaves and saved seeds can be kept in glass bottles or jars in a cool, dark cupboard, with seeds staying viable for three to five years and dried leaves retaining their flavor for several years.
If you trim dill correctly, it will grow back. Cut leafy stems just above the growth point on a main branch. Pinch out flowers as they form, using green seeds for pickling or allowing them to dry for planting next year. Flowers are edible and can be used for flavoring in various dishes. Succession sow dill for continuous harvesting throughout the season.
