Dill: Your Complete UK Guide to Growing This Feathery, Flavour-Packed Herb
Dill (Anethum graveolens) is one of those herbs that, once you start growing it, you wonder why you ever bought those little plastic packets from the supermarket. The flavour of freshly picked dill - bright, aniseed-sweet, with a clean, grassy freshness - is worlds apart from the dried version. And it is remarkably easy to grow.
An annual herb from the same family as parsley, fennel and carrots (Apiaceae), dill has been cultivated for thousands of years across Europe, Asia and North Africa. The feathery, fern-like leaves are unmistakable, and those cheerful flat-topped clusters of yellow flowers are a magnet for beneficial insects. It is a herb that earns its place in any UK garden - whether you grow it for the kitchen, for pollinators, or simply because it looks beautiful swaying in a summer breeze.
Why Grow Dill?
Dill is fast, productive and incredibly versatile in the kitchen. You can be harvesting fresh leaves just eight weeks after sowing, and the plant keeps giving - leaves, flowers and seeds are all usable. Few herbs offer that kind of value from a single packet of seeds or a single plant.
In the garden, dill pulls double duty. Its umbel flowers attract hoverflies, ladybirds and parasitic wasps - all of which are brilliant natural pest controllers. Plant it near your vegetables and it works hard as a companion plant, helping to protect crops from aphids, cabbage moths and carrot fly. It also draws in pollinators, which is especially useful near fruiting crops like courgettes and beans.
How to Grow Dill in the UK
Sowing and Planting
Dill is best sown directly where it is going to grow. Like coriander, it has a delicate taproot and does not take kindly to being transplanted. Sow seeds thinly, about 1cm deep, in rows or drifts from April to July. Thin seedlings to around 25-30cm apart once they are a few centimetres tall. For a steady supply, sow a small batch every three to four weeks.
If you would rather skip the seed stage, planting out established dill plants is the easiest way to get started. Handle them gently when planting to avoid disturbing the roots, and water in well.
Position and Soil
Dill loves sunshine. Give it a warm, sheltered spot in full sun - shelter from strong winds is important, as the tall, slender stems can snap in exposed positions. A south-facing border or raised bed is ideal, or tuck it behind a low wall or hedge where it gets the warmth but is protected from gusts.
Soil should be well-drained and reasonably fertile. Dill is not too fussy, but it does best in soil that has been improved with a little compost or organic matter. In containers, use a good-quality multipurpose compost and choose a pot at least 20cm deep.
Watering and Ongoing Care
Water regularly, particularly during dry spells, to keep the soil consistently moist. Like coriander, dill can bolt quickly if it gets too dry or too hot - though in dill's case, bolting is less of a problem because the flowers, stems and seeds are just as useful in the kitchen as the leaves.
Dill typically grows to 60-120cm tall depending on conditions and variety. If it starts to look leggy or floppy, a few discreet plant supports will keep things tidy. Dwarf varieties like Fernleaf or Bouquet are bushier and more compact, making them a better choice for containers or smaller spaces.
Harvesting
Start snipping leaves as soon as the plant is big enough to spare them - usually from about eight weeks after sowing. Cut from the outside of the plant, leaving the central growth intact. For the freshest flavour, pick leaves in the morning after the dew has dried.
To harvest seeds, let the flower heads mature until they turn brown and papery. Cut the stems and hang them upside down over a tray or paper bag to catch the seeds as they dry and fall. Dill seeds store brilliantly in a sealed jar and keep their flavour for a good couple of years.
Culinary Uses for Dill
Dill is a kitchen essential across Scandinavian, Eastern European, Mediterranean and Middle Eastern cuisines. The fresh leaves have a light, aniseed-like flavour with a grassy, slightly sweet edge that pairs beautifully with fish - particularly salmon, trout and prawns. A generous scattering of fresh dill over a piece of baked salmon is one of the simplest and best things you can do with this herb.
Beyond fish, dill works wonderfully in potato salads, egg dishes, cucumber salads, yoghurt dips and creamy sauces. It is the key flavouring in Scandinavian gravlax, a natural partner for beetroot, and an essential ingredient in tzatziki. Fresh leaves are best added right at the end of cooking - heat destroys their delicate flavour quickly.
Dill seeds have a stronger, more concentrated flavour and hold up well to heat. They are the classic ingredient in dill pickles (gherkins), and work well in bread doughs, rice dishes, soups and slow-cooked stews. A pinch of toasted dill seed added to roasted root vegetables is a quiet revelation.
Companion Planting
Dill is one of the most useful companion plants in the vegetable garden. It attracts hoverflies and parasitic wasps that prey on aphids, and its flowers draw in pollinators at a time when many crops need them most. Plant it near brassicas to help deter cabbage moths, alongside cucumbers to support healthy growth and discourage spider mites, or near carrots where it can help confuse carrot fly.
One word of caution: keep dill away from fennel. The two are closely related and can cross-pollinate, producing seeds with an odd, muddled flavour that does neither herb justice.
Add Dill to Your Herb Garden Today
Ready to grow this brilliant, multitasking herb? Shop our Dill plants at Culinary Herb Co. All our herbs are UK-grown and arrive as healthy, established plants ready for your garden, raised bed or patio container. Once you have fresh dill on hand, you will find yourself reaching for it constantly.
Frequently Asked Questions
Is Dill easy to grow in the UK?
Very. Dill is one of the most straightforward herbs to grow in the UK. It needs a sunny, sheltered spot and well-drained soil, and can go from seed to harvest in around eight weeks. It also self-seeds freely, so you may find it popping up on its own year after year.
Can I grow Dill in a pot?
Yes. Choose a pot at least 20cm deep to accommodate the taproot, use good-quality compost, and place it in a sunny position. Dwarf varieties like Fernleaf are especially well suited to containers as they stay more compact and bushy.
Does Dill come back every year?
Dill is an annual, so each individual plant completes its life cycle in one season. However, it self-seeds very easily. If you let some flower heads go to seed, you will almost certainly find volunteer dill plants appearing the following spring without any effort on your part.
What is the difference between Dill leaves and Dill seeds?
The leaves (sometimes called dill weed) have a light, fresh, aniseed-like flavour and are best added to dishes at the end of cooking. The seeds are stronger and more robust, with a slightly bitter, warm character that holds up well to heat - making them ideal for pickles, breads, stews and spice blends. Both come from the same plant.
Can I plant Dill near other herbs?
Dill grows well alongside most herbs and vegetables, but keep it away from fennel - the two can cross-pollinate and produce off-flavoured seeds. Good companions include coriander, parsley, chives, lettuce, cucumbers and brassicas.
Why has my Dill gone to seed so quickly?
Dill bolts when it gets too hot, too dry, or when its roots are disturbed. Regular watering and a sheltered position help prevent this. The good news is that dill flowers and seeds are just as useful in the kitchen as the leaves, so a bolted plant is far from wasted.
When should I sow Dill in the UK?
Sow directly outdoors from April to July. For a continuous harvest, sow a small batch every three to four weeks. Alternatively, plant out established dill plants from late spring onwards for a quicker start.