Dill (Anethum graveolens) is an Old World annual or biennial herb of the parsley family. Although it is a native of southern Europe, it is hardy plant and may be grown in a much cooler climate if given a warm situation and a well-drained soil. The leaves are used for seasoning, and the seeds (fruits), which are greatly valued for flavoring pickles, are used as a condiment and occasionally in medicine. A volatile oil distilled from the seeds is used chiefly for perfuming soap.

Dill is preferably grown as an annual plant, in which case the seed should be sown about one-half inch deep very early in the spring in drills a foot apart. A half ounce of seed is sufficient to sow 150 feet of drill, and at this rate a pound should sow an acre. When sown in the field the rows may be 15 to 18 inches apart, and the seedlings should be thinned to stand about a foot apart in the row. The most favorable soil is a well-prepared loam, but the plants grow well in any good garden soil. Frequent cultivation and freedom from weeds are essential for good results.

Early in the fall, as soon as some of the older seeds are ripe, the plants are mowed and built up; into small cocks in the field, or, if sufficiently dry, the seeds may be thrashed out at once. In very dry weather it is preferable to mow the plants early in the morning while they are moist with dew, in order to avoid shattering the seed. In case the seed is very ripe, it is well to cut the plants high and to place the tops directly on large canvas sheets, in which they may be brought from the field. After thrashing, the seeds should be spread out in a thin layer and turned frequently until thoroughly dry, since they tend to become musty if closely stored before all the moisture has been removed.

The yield of dill seed is quite variable and is much influenced by climatic conditions. From 500 to 700 pounds of seed per acre is considered a good yield. The wholesale price in June, 1920, ranged from 8 to 11 cents a pound.