Dill

Place dill in a sunny section of the vegetable or herb bed that is sheltered from strong wind. Its tall, fine stems belong toward the back or middle of an island bed rather than along a busy path, where foliage can lean into circulation space. Build access from a path or stepping space so leaves and seed heads can be reached without compressing nearby crops. It can share a bed with cabbage, broccoli, cucumber, lettuce, sweet corn, or asparagus; keep it separate from carrots and fennel.

Set dill plants 12 inches apart, center to center, then allow the planting to read as an airy clump about 1½ feet wide at maturity. A single row works well along the rear of a 3-foot-deep bed, provided there is room behind or beside it for harvesting. In narrower beds, avoid placing it where its height will shade shorter crops or where leaning stems will block the path edge.

Use a full-sun position with well-drained soil and maintain regular moisture. Even watering helps keep plants from rushing to flower, while excessive shade or water can produce lanky stems that flop. A site with good drainage and open air is easier to manage than a damp, crowded pocket between larger crops.^[1][2]

Direct-sow dill where it will grow rather than treating it as a transplant crop. Start in spring, and make additional sowings every two to four weeks when a continuing supply of fresh foliage matters to the plan. As plants mature, flowering stems add height and then can set seed, so reserve the spot for the full seasonal cycle or remove spent plants before self-sown seedlings complicate the next planting.^[1][3]