Harvesting –

When the plant has unfurled green leaves
When the plant is 4-6 inches tall
May – mid-late July
Dill produces flowers and seeds in less than 2 months (much faster in the heat of summer)
When this happens, plants stop replacing harvested leaves with new ones, opting for upright growth and flowering instead
Pick a few leaves or stems if that’s all you need
Clean-cut stems at the base of the plant with a sharp serrated knife or scissors if a larger quantity is needed
Leave a couple inches of stem and some bottom leaves to allow for regrowth.
Dill will regrow 2-3 weeks after harvest

Storing dill –

Using dill –

Dill Potato Salad: Toss boiled and diced potatoes with a dressing made from mayonnaise, sour cream, chopped dill, Dijon mustard, and a squeeze of lemon juice. Season with salt and pepper for a creamy and herbaceous potato salad.
Lemon-Dill Baked Salmon: Season salmon fillets with salt, pepper, and a generous amount of chopped dill. Drizzle with lemon juice and bake until the fish is flaky and the dill creates a fragrant crust.
Dill Yogurt Sauce: Mix chopped dill with Greek yogurt, minced garlic, lemon zest, salt, and pepper. Use it as a refreshing and tangy sauce for grilled meats, roasted vegetables, or as a condiment for falafel or gyros.
Dill Pickles: Create your own homemade dill pickles by brining cucumbers in a mixture of water, vinegar, salt, garlic, and fresh dill sprigs. Let them sit in the refrigerator for a few days to develop a deliciously tangy and dill-infused flavor.
Dill Butter: Mix softened butter with chopped dill, minced garlic, salt, and a squeeze of lemon juice. Use it to top steamed vegetables, grilled corn on the cob, or spread it on crusty bread for a flavorful and herb-infused butter.