Bouquet Dill

Anethum graveolens  

Seeds per pack ~ 200  

Germination: 77% Nov 2025 (Packed for 2026)

Origins & History
Anethum graveolens ‘Bouquet’ dill is a popular cultivar of common dill, a fragrant annual herb native to the Mediterranean and West Asia. Historically cultivated for both culinary and medicinal purposes, dill has been widely adopted across Europe, Asia, and the Americas. ‘Bouquet’ is a modern variety prized for its high essential oil content and early flowering habit, making it a favorite among both home gardeners and commercial growers.

Appearance and Characteristics
Bouquet dill features fine, feathery, blue-green foliage and produces large, flat-topped umbels of tiny yellow flowers that bloom in mid to late summer. The plants typically grow 2 to 3 feet tall and have a light, airy structure. This variety is known for its strong aroma and flavor, as well as its ability to attract beneficial pollinators such as bees and butterflies. It is often grown for both its leafy greens and its seed heads.

Culinary Uses
All parts of Bouquet dill—leaves, seeds, and flowers—are edible and used in the kitchen. The fresh leaves, commonly known as dill weed, are used to flavor salads, fish dishes, eggs, potatoes, and pickles. The seeds have a stronger, slightly bitter taste and are often used in spice blends, bread, and vinegar-based pickling. The flowers can also be used as a garnish or infused into vinegars for a subtle dill essence.

Growing Tips
Bouquet dill thrives in full sun and well-drained, moderately rich soil. Direct sow seeds outdoors after the last frost, spacing them 12 to 15 inches apart. Dill does not transplant well due to its long taproot, so starting it in place is recommended. Keep the soil evenly moist until germination, which occurs in 10–14 days. To ensure a steady harvest, sow seeds every few weeks from spring through midsummer. Dill can bolt quickly in hot weather, so providing light afternoon shade in very warm climates can help extend its leaf production.

Harvesting Guidance
Begin harvesting leaves once the plant is about 8 inches tall. Snip outer leaves first to encourage continued growth. For seed harvest, allow the plant to flower and set seed. Once the seed heads turn brown and begin to dry, cut the umbels and hang them upside down in a paper bag to collect the seeds as they fall. Both leaves and seeds can be dried and stored for later use, though the flavor of fresh dill is more delicate and aromatic.