One of the most popular herbs grown for seeds is dill. This herb is also one of the easiest to grow. Once established, it will generously self-sow. Dill is a graceful herb with fine feathery foliage, and broad, flat umbels of yellowish flowers. It is native from the Mediterranean into southern Russia. Primarily used for pickling, dill also goes well in breads, salads and to flavor seafood dishes.
Dill grows best in a fertile, well-drained soil with a pH in the 6's. Like other members of the Umbelliferae family, it produces a long taproot that does not transplant well, so seeds should be sown where they are to grow, in late spring. Harvest the seed heads about two or three weeks after flowering. Cut whole stems and place in a large paper bag for drying. Or you can tie several stems together and hang upside down in a dry, airy place. Put clean paper underneath for the seeds to fall on. Store seeds in sealed containers.
