Days to Maturity: 55 from direct sow
Dill combines the two flavors and smells of parsley and caraway into one herb, and looks great while doing it. The cooling, aramatic foliage and seeds are used in a wide range of dishes, especially those with eggs, potatoes, fish, and pickling cucumbers. This lovely variety, Bouquet, is grown from certified organic seed and offers larger flowerheads and darker green foliage than the species, for even more delectable harvests.
For a regular supply of dill leaves, make successive sowings every 2 to 3 weeks in well-drained, neutral to slightly acid soil in full sun. Dill does not like to be transplanted, so direct sow it when the soil warms up in spring or even early summer. (It grows quickly.) Do not plant near carrots, as they react adversely, or too close to fennel, with which it will exchange flavor profiles. However, cabbage and onions, among many others, love to grow near dill.
Dill flowers also attract beneficial insects that prey on aphids. Beautiful flat-topped yellow blooms add beauty to the herb garden, vegetable patch, and even the annual flower garden. Pinch off the flower buds if you are growing dill for its foliage (dill weed); the flavor will be most intense before the plant blooms. But if you want to harvest the seeds too, let the plants bloom and dry out, placing a paper bag over the flowerheads in fall to collect the seeds. And you may want to leave a few plants uncovered; dill will readily self-sow if the seeds are allowed to fall and left undisturbed over winter.
Expect Bouquet to reach about 36 inches tall and 12 inches wide. Enjoy this wonderful and very useful herb in your sunny garden.
This 2-3 foot tall plant is grown in herb gardens for its aromatic foliage and seeds. The leaves are bright green, finely divided, and a highly aromatic addition to poultry and fish dishes. Harvest the leaves at any time for fresh use and drying. Umbels of summer-appearing, tiny, yellow flowers are followed by the seeds that are used in pickling and flavoring. Harvest the seeds when they turn brown. Cut the stem and place it upside down in a bag to collect the seeds as they ripen
Superior Germination Through Superior Science
First of all, we have humidity- and temperature-controlled storage, and we never treat any of our seeds with chemicals or pesticides. Nor do we ever sell GMO's (genetically modified seeds), so you always know the products you're buying from us are natural as well as safe for you and the environment.
Superior Standards - University Inspected
Hand Packed By Experienced Technicians
Park Seed has been handling and packing vegetable and flower seeds for 145 years, a history that has given us a great understanding of how each variety should be cared for and maintained throughout every step of theprocess, from collection to shipping.
When packing our seeds, the majority are actually done by hand (with extreme care!), and we often over-pack them, so you're receiving more than the stated quantity.
The Park Seed Gold Standard
Heirloom Seeds are open-pollinated -- they are not hybrids. You can gather and save heirloom seed from year to year and they will grow true to type every year, so they can be passed down through generations. To be considered an heirloom, a variety would have to be at least from the 1940's and 3 generations old (many varieties are much older -- some 100 years or more!).
Hybrid seed are the product of cross-pollination between 2 different parent plants, resulting in a new plant/seed that is different from the parents. Unlike Heirloom seed, hybrid seed need to be re-purchased new every year (and not saved). They usually will not grow true to type if you save them, but will revert to one of the parents they were crossed with and most likely look/taste different in some way.
Days to Maturity: 55 from direct sow
Dill combines the two flavors and smells of parsley and caraway into one herb, and looks great while doing it. The cooling, aramatic foliage and seeds are used in a wide range of dishes, especially those with eggs, potatoes, fish, and pickling cucumbers. This lovely variety, Bouquet, is grown from certified organic seed and offers larger flowerheads and darker green foliage than the species, for even more delectable harvests.
For a regular supply of dill leaves, make successive sowings every 2 to 3 weeks in well-drained, neutral to slightly acid soil in full sun. Dill does not like to be transplanted, so direct sow it when the soil warms up in spring or even early summer. (It grows quickly.) Do not plant near carrots, as they react adversely, or too close to fennel, with which it will exchange flavor profiles. However, cabbage and onions, among many others, love to grow near dill.
Dill flowers also attract beneficial insects that prey on aphids. Beautiful flat-topped yellow blooms add beauty to the herb garden, vegetable patch, and even the annual flower garden. Pinch off the flower buds if you are growing dill for its foliage (dill weed); the flavor will be most intense before the plant blooms. But if you want to harvest the seeds too, let the plants bloom and dry out, placing a paper bag over the flowerheads in fall to collect the seeds. And you may want to leave a few plants uncovered; dill will readily self-sow if the seeds are allowed to fall and left undisturbed over winter.
Expect Bouquet to reach about 36 inches tall and 12 inches wide. Enjoy this wonderful and very useful herb in your sunny garden.
This 2-3 foot tall plant is grown in herb gardens for its aromatic foliage and seeds. The leaves are bright green, finely divided, and a highly aromatic addition to poultry and fish dishes. Harvest the leaves at any time for fresh use and drying. Umbels of summer-appearing, tiny, yellow flowers are followed by the seeds that are used in pickling and flavoring. Harvest the seeds when they turn brown. Cut the stem and place it upside down in a bag to collect the seeds as they ripen
Superior Germination Through Superior Science
First of all, we have humidity- and temperature-controlled storage, and we never treat any of our seeds with chemicals or pesticides. Nor do we ever sell GMO's (genetically modified seeds), so you always know the products you're buying from us are natural as well as safe for you and the environment.
Superior Standards - University Inspected
Hand Packed By Experienced Technicians
Park Seed has been handling and packing vegetable and flower seeds for 145 years, a history that has given us a great understanding of how each variety should be cared for and maintained throughout every step of theprocess, from collection to shipping.
When packing our seeds, the majority are actually done by hand (with extreme care!), and we often over-pack them, so you're receiving more than the stated quantity.
The Park Seed Gold Standard
Heirloom Seeds are open-pollinated -- they are not hybrids. You can gather and save heirloom seed from year to year and they will grow true to type every year, so they can be passed down through generations. To be considered an heirloom, a variety would have to be at least from the 1940's and 3 generations old (many varieties are much older -- some 100 years or more!).
Hybrid seed are the product of cross-pollination between 2 different parent plants, resulting in a new plant/seed that is different from the parents. Unlike Heirloom seed, hybrid seed need to be re-purchased new every year (and not saved). They usually will not grow true to type if you save them, but will revert to one of the parents they were crossed with and most likely look/taste different in some way.