Dill for indoor and balcony cultivation is the best variety for your kitchen herbarium. It grows quickly and abundantly, producing juicy, straight stalks that sprout clouds of vividly green, aromatic, feathery leaves. Fresh leaves of indoor dill can be harvested at home from May until September and added to potatoes, fish pastes, sauces, soups, cold soups, and other dishes.
Seeds of the presented variety should be sown in the spring. Every container with holes in the bottom and a drain layer will prove suitable for dill cultivation. Any kind of standard soil would support high yielding crops. The sunny and warm site and regular watering of the developing dill plants are the keys to success.
Plant dill in 6 to 8-inch pots with drainage holes, placing your seed .5 cm to 1 cm deep in well-draining, compost-rich soil. You may need to add sand or perlite to be sure your soil will properly drain after watering. Dill grows best in soil with a pH level between 6 to 7.5.
Mediterranean herbs like dill are sun-lovers. If there is no spot in your home where dill will get six hours of sunlight, use grow lights for 12 hours a day.
When growing in containers, herbs should be fertilized every six weeks with a half-strength liquid fertilizer or fish fertilizer. Although dill is drought-resistant, it will grow better if watered regularly. Water until the soil is moist and don’t water again until the soil is dry.
Leaves will be ready to harvest six to eight weeks after planting. Once you see flower buds forming, leaf production will cease; trim the leaves from the stem base. About two to three weeks after blooming, seed buds begin to ripen. Cut off the stalks just before seeds ripen and turn a tan color. Hang the stalks upside down, and tie a plastic bag with tiny holes poked in it around the seed head. Seeds will fall into the bag as they ripen more.