varieties for northern or short season areas:
-varieties with a maturity date of 75 days or less
-heirloom varieties which are open pollinated, and from which seed can be saved
-tall varieties may be susceptible to wind damage in certain locations
-recommendations for specific varieties available on request to subscribers
Seeding:
-plant seeds in cell trays 3 to 4 weeks before last frost date in your area
-stagger seedings every couple of weeks for a continuous supply of green seed dill (if your pickling)
-prepare trays by filling with soilless mix that has been premoistened, and then water to firm up surface.
-make small divot or indentation, in the middle of each cell, with the end of a sharpie. Drop a couple of seeds in each divot, and cover by sprinkling with 1/4 inch of mix. Mist to moisten surface.
-cover with plastic dome to keep moist and mist when necessary, until seeds start to germinate
-thin out weaker seedling, when first true leaves appear
-when the seedlings are a couple of inches high start exposing them to gentle air movement by placing an oscillating fan in the area
Option -feed with a liquid organic seedling fertilizer. Mix following the manufacturer’s instructions on the label.
Transplanting & hardening off
-harden off for 5 to 6 days prior to planting out. Expose plants to the sun and wind slowly. Start with 4 hours/day on a quiet day, in a sheltered location.
-space plants 8 to 12 inches apart
Option -at transplanting place 1/4 cup of an organic nitrogen source (ie. Alfalfa pellets) into the hole before placing the plant and tamping the soil firmly around it.
Growing:
-plant along the edges and ends of garden beds in order to attract beneficial insects
-pull non-desirable volunteer plants, when they are still small
-full sun
Watering:
-water deeply, once a week depending on how hot it is and moisture levels in soil.-water at the base of the plants and not overhead to minimize fungal and bacterial disease
Harvesting:
-Dill leaves or fronds have the best flavor just before flowers open
-Snip fresh dill leaves as needed during the growing season after plants have reached 12 inches tall or more
-two weeks after flowering the flower heads enter the green seed stage
-if you are using dill for pickling, cut off the flower heads when they have reached the green seed stage
