When to Harvest Dill for Pickling. Dill (Anethum graveolens) is an annual, self-speeding herb in the Apiaceae family, also called the celery family.
When to Harvest Dill for Pickling
Dill is the only plant that exists in the genus Anethum. It possesses feathery green leaves and opts for garnishing in soups, stews, and pickles.
The prime advantage is that Dill weed is easy to grow.
The plant needs a warm environment for its growth. Plant after 14 days, or after a few weeks, to gain a constant dill crop after the harvesting period, for pickling,
Center of Attraction
The plant possesses beautiful flowers that attract beneficial insects, like wasps and other predatory insects, and also act as a host for the caterpillar of the black swallowtail butterfly species.
It requires full sunlight, with Rich, organic, well draining soil, slightly acidic, and neutral PH. The plant needs to be kept safe from heavy winds.
The dill plant requires well-draining soil, temperature between 60 and 70ºF (15 and 21°C). It enhances the germination process. The seedlings sprout out in 10 to 14 days.
Harvesting Dill for Pickling
The harvesting of dill depends on its intended uses. You can harvest the plant in the blooming stage and maturing stage.
All parts of the plant including, the dill leaf, dill seed, and flower head of dill, are edible and can opt for pickling, canning, and general seasoning.
Harvest the part based on the different dill components intended for uses.
For pickling, cut the whole stalk after the plant gets mature.
Harvesting the Dill Leaves
If you need dill leaves for pickling, harvest the plants with four to five leaves left or harvest after 70 days after planting. Harvest the older leaves first by pinching them off the plant or using scissors to cut them off.
Harvesting the Dill Flowers
If you need the characteristic aroma of the dill plant, harvest the plant when it’s in full bloom, or harvest after 70 days after planting.
Use scissors and trim the top flower heads to be used in pickling for its pungent aroma. Remember to dry the flowers before adding in pickles.
Harvesting Dill Seeds
If you require dill seeds for pickling, harvest the plant after it has been dried, after 90 days after planting.
You can reap the plant when it reaches its full maturity to obtain the dill seeds.
Cut the head of the dill or the entire plant and hang it upside down under a clean cloth or paper.
After the seeds are dried, they will fall on the underneath cloth on the ground. Collect the seeds and garnish your pickles with dill seeds.
Preparing Refrigerator Dill Pickles
To make the dill pickles add 1 cup (250 ml) vinegar, one-fourth cup (60 ml) water, one-fourth cup (50 g) sugar, and one teaspoon salt to make a brine.
Heat the mixture till the sugar gets dissolved. Take a mason jar and add freshly sliced cucumbers into it.
Once the brine is ready, pour it in the jar over the cucumbers, and sprinkle one teaspoon dill seeds. Instead of dill seeds, you can add dill leaves or flower heads.
In the end, add two garlic cloves for the desired taste. Your dill pickle is ready, and place it in the refrigerator for storage.
Dill (Anethum graveolens) is an annual, self-speeding herb in Apiaceae, also called the celery family. You can harvest the plant in the blooming stage and maturing stage.
All parts of the plant including, dill leaf, dill seed, and flower head of dill, are edible and can opt for pickling, canning, and general seasoning.