How to Harvest and Store Dill

Fresh dill packs way more flavor than the dried, store-bought version! It's not just for pickles either; dill is great in fish dishes, dips and salad dressings too. If you're growing dill in your garden beds or containers, you'll want to know exactly when and how to harvest.

 

Tips for harvesting and storing dill:

1. Dill weed is usually ready for harvesting as soon as 4-5 clusters of feathery leaves appear on the plants (around 4 weeks after planting). After these young leaves appear, you can harvest at whatever time you prefer. While many believe older, dark leaves (they appear right before the plant flowers) are best in flavor, others prefer younger leaves. Try tasting your dill plant at various stages throughout its growth!

2. To harvest, remove a handful of leaf clusters from their larger stems using your fingers or scissors. Always leave at least half of the leaves on the plant to allow it to keep producing. Harvesting frequently and with regularity will yield the largest leaf-harvest by preventing the plant from going to seed.

3. If you plan to do some pickling with your fresh dill, wait until the plant is more mature and harvest entire stalks. This means one round of harvested versus many smaller rounds. 

4. Dill has the most flavor when it's freshly cut, so try to harvest immediately before cooking. If you're not quite ready to prepare a meal, place dill stems and leaves on a paper towel and spray lightly with water, then leave in the crisper compartment of the fridge. Dill can be preserved by hanging the leaves and stems upside down in a well-ventilated area to dry. Fresh dill can also be frozen for up to 3 months.

5. In its later stages of life, the dill plant will flower and begin to produce seeds. These can be harvested too for either cooking and pickling or replanting next year! Simply harvest stems with seeds still attached, and leave to dry in a well ventilated area. When seeds appear brown, removed them from their stems and store in an airtight container.

 

A photo posted by Seedsheet (@seedsheet) on