Anethum graveolens## HOW TO GROW DILL Start indoors 3-4 weeks before last frost. Harden off by placing outside and reduce water 2-3 days before planting out after last frost. Direct sow outside after danger of hard freeze has passed. Start every 2–3 weeks at the beginning of the season for continued harvest. Keep Dill patch weeded. Dill is best used fresh, it looses its flavor rapidly if dried. Seed for culinary use is harvested by cutting flower heads when seed is green, fully sized, beginning to ripen. The seed heads are placed upside down in a paper bag in a dry location for a week, seeds then easily separate. Store in an airtight container out of the sun. Soil pH 6.1-7.5. Hardiness zones 4-9. Annual.Days from maturity calculated from the date of seeding. Average 13,630 seeds per ounce. Federal germination standard: 60%. Usual seed life 5 years.Planting Depth 1/4-1/2”Soil Temp. Germ. 60-75˚FDays to Germ. 10-14Plant Spacing 12-18”Row Spacing 24-36”Days To Maturity 70Full Sun, Moist Well Drained ##Dukat has excellent aromatic fragrance and flavor, fresh or dried. Compared to other dill varieties, Dukat produces more foliage before forming seed heads. Slower to bolt. Seed heads can grow up to 10” in diameter and entire plant grows up to 6 ft. tall! Tags: Specialty: Deer Resistant, Certification: Organic.Dill originated around the Mediterranean and southern Russia. Delicious dill recipes.##Feral Farm##Certified Organic by CCOF##Seed grower since 2015##//cdn.shopify.com/s/files/1/0129/8922/files/Feral-Farm-Photo-small.jpg?3##I started growing seed commercially as an apprentice at the Organic Farm School in the Puget Sound in Washington. I already loved growing vegetables, but taking a plant all the way through its life cycle felt like a special kind of honor, and I quickly saw the value in sustaining organic, important, and rare plant varieties and participating in sustainable food systems in this way. I moved to Oregon in 2015 and have been growing my organic seed farming business over the last four seasons by renting land from existing farms and slowly taking on higher volumes and more varieties. I’m currently growing 1.6 acres of certified organic seed crops and heirloom garlic.
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