Mammoth Long Island Dill Seeds

Mammoth Long Island dill is a fast-growing annual with fern-like leaves that are sought-after for their strong, delicious aroma. Mammoth Long Island grows so tall in the garden (up to 2 m), that you could make it a central point of attention.

Compared to Bouquet dill, the main differences are that Mammoth Long Island is larger and better-suited for pickling, while Bouquet is more compact and mostly cultivated for seed production. Mammoth Long Island dill leaves, fresh or dried, are excellent for flavouring fish dishes and soups.

- Latin Name: Anethum graveolens
- Life Cycle: Biennal, usually grown as an annual
- Canada Hardiness Zone: 4-9
- Days to Maturity: 75
- Planting Depth: 5 mm
- Plant Spacing: 20-30 cm
- Growth Habit: 1-1.5m tall

GROWING INSTRUCTIONS

The recognizable aroma of dill wafts through the air upon any contact with its flowing fronds. The slight, green leaves are an excellent accompaniment to summer salads and essential for big batches of pickles.

Dill doesn’t transplant well due to its deep taproot. For that reason, it should be sown directly into the garden after the danger of frost has passed. Germination should occur within a week or two if the soil temperature is 15 degrees or above. Select a site that has rich, well-drained soil, receives full sun and will be sheltered from strong winds.

Plant plenty of seed at a depth of 5 mm and gently water in, being sure to keep the soil damp throughout the germination and seedling phase. A couple weeks after germination, thin plants to 30 cm apart. Every few weeks, seed a new round of dill in order to have a constant supply of the fresh green herb.

When the plants have five or six leaves they can be harvested, starting first with the oldest leaves. To save time and effort for next season, make sure some plants are left to go to seed. Seeds will drop, scatter and sprout the following spring. 

QUICK FACTS

- Dill is a member of the celery family and was first cultivated thousands of years ago by the Egyptians.

- Dill seeds will remain viable for 3 years if stored in a cool, dark place, ideally between 4 and 10⁰C. After that, the germination rate may start to go down.