However, when and how to harvest dill depends on what you want to use it for.
Its leaves, flowers, and seeds are all edible and tasty.
Enjoy each of these parts of the plant with this simple harvesting guide.
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Plus get tips onstoring your freshly picked dillcorrectly.
Generally speaking, dill is a cut-and-come-again herb thats harvested little by little as needed for recipes.
Compared to many other herbs,dill is a fast grower.
Plants grown from seed are ready to harvest four to eight weeks after planting.
Harvest the older outer dill leaves first, leaving the central leaves untouched.
Harvesting from the center of dill plants can slow the plants growth and cause it to produce fewer leaves.
Damage and excess water can speed up decay and make the leaves mushy.
Many gardeners pinch off the flowers to extend the dill harvest.
Replace the water daily, and the dill should stay fresh in the fridge for up to a week.
Regular harvesting can slow down bolting and cause dill plants to become bushier and produce even more leaves.
Once dill flowers, the plants stop producing leaves, and their flavor changes.
Bolted dill tastes a little different, but its still usable.
Use bolted dill as a garnish or use the stems and leaves to flavor pickle recipes.
Another option is to allow the dill plants to continue to grow and harvest the seeds later on.
