Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
The grand old heirloom that made its mark in pickling jars across America. Mammoth Long Island Dill (Anethum graveolens) lives up to its name, producing towering plants up to 4–5 feet tall with large, umbrella-like golden blooms and intensely aromatic leaves. Known for its robust flavor and heavy seed production, it’s the go-to variety for traditional dill pickles and spice blends, where its pungent, tangy essence stands bold and true.
Vigorous and hardy, this variety thrives in loamy or silt loam soil, favoring full sun and steady moisture. The broad fronds yield abundant fresh greens early in the season, followed by massive flower heads loaded with seeds for drying or culinary use.
An heirloom dating back to the 1800s, Mammoth Long Island Dill has remained a garden favorite for generations, prized for its reliability, fragrance, and impressive size. Whether used fresh, dried, or for seed saving, it remains the standard for those who love their dill bold, aromatic, and enduring.
Light Requirements:
Dill thrives in full sun, needing 6–8 hours of direct light daily for strong, aromatic foliage and full flower development. In hotter climates, light afternoon shade helps prevent premature bolting and preserves leaf quality.
Soil Requirements:
Prefers well-drained, loamy or sandy loam soil rich in organic matter. The ideal soil pH is 6.0–7.5. Dill resents heavy clay or compacted soils, which restrict root and taproot growth.
Soil Preparation Tip:
Before planting, loosen the top 8–10 inches of soil and mix in 2–3 inches of compost or aged manure. This creates the soft, fertile conditions dill’s deep taproot requires and improves both drainage and flavor development.
2. Starting Seeds Indoors
Timing:
While dill is best direct-sown, it can be started indoors 4–6 weeks before the last frost date in regions with short growing seasons.
Containers and Medium:
Use biodegradable pots or deep cell trays filled with sterile, well-draining seed-starting mix. Dill’s long taproot dislikes disturbance, so transplanting must be done gently.
Sowing Depth:
Sow seeds ¼ inch deep and lightly cover with fine soil. Mist gently to keep the surface evenly moist but never soggy.
Germination Conditions:
Seeds germinate in 10–14 days at a consistent temperature of 60–75°F (16–24°C). Maintain steady warmth and humidity. Avoid sudden drying, which can halt germination.
Light After Germination:
Once seedlings emerge, provide 14–16 hours of bright light daily using grow lights or a sunny window. Maintain good air circulation to prevent damping-off.
3. Transplanting Seedlings
Thinning:
Once seedlings form their first true leaves, thin to one plant per cell or pot. Avoid disturbing neighboring roots when thinning—dill does not recover well from crowding or transplant shock.
Hardening Off:
Gradually expose seedlings to outdoor conditions over 7–10 days, starting with indirect sunlight and shelter from wind.
Transplanting Tip:
Transplant only if absolutely necessary, and do so while plants are still small (under 6 inches tall). Handle carefully to protect the taproot and minimize disturbance.
4. Planting Outdoors
Timing:
Direct sow or transplant outdoors 2–3 weeks before the last frost date. Dill tolerates cool soil and light frost once established.
Planting Depth:
Plant seeds or transplants at the same soil depth they grew indoors, ensuring the crown remains just above soil level.
Spacing:
Bouquet Dill: 8–10 inches apart in rows 12–18 inches apart.
Dukat Dill: 10 inches apart in rows 12–18 inches apart.
Mammoth Long Island Dill: 12 inches apart in rows 18–24 inches apart.
Watering at Planting:
Water thoroughly to settle soil around the roots. Keep soil evenly moist for the first 2–3 weeks to promote deep root establishment.
5. Watering and Moisture Management
Provide 1 inch of water per week through rainfall or irrigation. Dill prefers steady moisture—avoid alternating drought and saturation, which can cause weak stems or bolting.
Apply a 2-inch mulch layer of compost, straw, or leaf mold to retain moisture and suppress weeds.
Tip: Water in the morning to keep foliage dry and discourage fungal issues.
6. Temperature and Climate Conditions
Dill grows best in mild to moderately warm weather, ideally between 60–75°F (16–24°C). It tolerates light frost and cool spring temperatures but bolts quickly in prolonged heat above 85°F (29°C).
In warm climates, sow successive crops every 3–4 weeks for continuous harvest through the season.
7. Fertility and Soil Feeding
Dill is a light feeder. Incorporate compost into the soil before planting for baseline fertility.
During the growing season, feed every 4–6 weeks with a diluted organic fertilizer (5-5-5) or compost tea. Avoid excess nitrogen—it promotes weak stems and reduces aroma intensity.
Organic Tip: A midseason feeding of liquid seaweed or kelp extract encourages healthy leaf growth and boosts essential oil production.
8. Direct Sowing
Timing:
For most gardeners, direct sowing is the best method. Sow seeds after soil reaches 55°F (13°C) and all danger of hard frost has passed.
Method:
Sow seeds ¼ inch deep, cover lightly, and keep evenly moist. Thin seedlings once they reach 3–4 inches tall to their proper spacing.
For continuous harvest, succession sow every 3–4 weeks until midsummer.
Tip: In hot climates, plant late summer to early fall for a cooler, more flavorful crop.
9. Mulching and Maintenance
After seedlings establish, mulch around plants to stabilize soil moisture and prevent weeds.
Remove yellowing or bolting plants promptly if not saving for seed. For longer leaf harvests, snip outer fronds regularly to encourage new growth.
10. Pest and Disease Prevention at Planting
Dill is naturally resilient but may attract aphids, spider mites, or leaf miners in warm, humid conditions.
Encourage beneficial insects—especially lady beetles, lacewings, and hoverflies—by allowing a few plants to flower early. Avoid overhead watering and ensure proper airflow to deter fungal growth.
Companion Planting:
Plant near cucumbers, cabbage, onions, and lettuce to repel pests and boost pollinator visits. Avoid planting too close to carrots, as both compete for soil nutrients and space.
How to Grow – Mammoth Long Island Dill (Anethum graveolens)
Watering
Provide 1 inch of water per week, adjusting for heat and wind. Mammoth Long Island Dill, with its tall stature and broad foliage, needs consistent hydration to support strong stems and healthy leaf production. Water deeply at the base to encourage a sturdy taproot and avoid overhead watering, which can lead to mildew on the dense foliage.
Apply 2–3 inches of mulch such as compost, straw, or shredded leaves around the base to stabilize moisture and temperature. This is especially important for tall dill, as fluctuations in soil moisture can cause premature bolting or lodging (plants falling over).
Tip: Deep, consistent watering supports taller, more stable growth and intensifies the rich, tangy flavor that makes Mammoth Long Island Dill a pickler’s favorite.
Fertilizing
Before planting, enrich the soil with 2–3 inches of compost or aged manure to build fertility and moisture retention. Mammoth Dill is a moderate feeder that benefits from a balanced organic fertilizer (5-5-5) or a compost tea application every 4–6 weeks during active growth.
Avoid overfeeding with nitrogen—it encourages tall, weak growth that’s prone to wind damage and can dilute the herb’s aromatic oils.
Tip: Balanced nutrition yields strong stems, high essential oil content, and the rich, classic flavor essential for traditional dill pickles.
Weeding & Mulching
Weed regularly around plants, especially early on, to prevent competition for nutrients and water. Once established, apply 2–3 inches of organic mulch to suppress weeds, preserve moisture, and enrich the soil as it decomposes.
Be cautious when weeding—Mammoth Dill’s roots are deep but can be damaged by aggressive cultivation near the base.
Tip: Mulching also prevents soil splash during heavy rain, reducing the spread of fungal diseases common in tall dill stands.
Sun & Heat Management
Provide 6–8 hours of full sun daily for vigorous growth and aromatic oil production. Mammoth Long Island Dill performs best in temperatures between 60–80°F (16–27°C). In regions with extreme heat, light afternoon shade helps prevent early bolting and leaf scorch.
Because of its height, choose a sheltered spot protected from high winds or stake taller plants to prevent bending or lodging.
Tip: Slightly cooler conditions produce thicker stems, darker green foliage, and more fragrant seed heads.
Spacing & Support
Space plants 10–12 inches apart in rows 18 inches apart to ensure ample airflow for disease prevention. While Mammoth Dill is self-supporting under calm conditions, tall plants may require gentle staking or natural support from surrounding crops like corn or sunflowers.
Thinning crowded seedlings early encourages stronger individual growth and reduces the risk of fungal issues.
Tip: Group Mammoth Dill in clusters of three to five plants for mutual support—this creates a natural brace system against strong winds.
Attract beneficial insects: The large golden umbels of Mammoth Dill draw lady beetles, lacewings, and parasitic wasps that control aphids and other soft-bodied pests.
Pollinator support: Its abundant nectar feeds bees, hoverflies, and butterflies, including the Eastern Black Swallowtail, whose larvae rely on dill-family plants.
Companion plants: Grow near cucumbers, onions, cabbage, and lettuce to enhance pollination and repel cabbage worms and spider mites. Avoid planting too close to carrots, as root competition can stunt both crops.
Soil biodiversity: Interplant with legumes or leafy greens to balance nitrogen cycling and prevent soil depletion.
Tip: Allow several Mammoth Dill plants to mature and flower—these towering umbels act as nectar beacons that strengthen your entire garden’s pollinator network.
Container Growing
Due to its height, Mammoth Long Island Dill is better suited to large containers at least 12–14 inches deep. Use a rich, loamy mix with good drainage. Keep soil consistently moist, as tall plants dry out quickly in pots.
Feed every 2–3 weeks with diluted liquid fertilizer or compost tea. Provide full sun and protection from strong gusts.
Tip: Containers should be positioned where tall stems won’t shade smaller herbs—pair with deep-rooted or companionable crops like basil or onions for a balanced mini-garden ecosystem.
Season Extension
In cooler climates, extend the growing season by using row covers or cold frames to shield plants from early frost. In mild regions, Mammoth Dill may reseed naturally. Apply 3–4 inches of mulch around the base in late fall to protect crowns and soil structure through winter.
Before hard frost, harvest mature plants or dig up a few to pot indoors for seed drying or late-season foliage.
Tip: Allowing a few overwintered plants to self-seed ensures early volunteer seedlings the next spring—often stronger and more fragrant than direct-sown summer crops.
Additional Tips — Mammoth Long Island Dill (Anethum graveolens)
Harvesting:
Mammoth Long Island Dill can be harvested for foliage once plants reach 12–18 inches tall, typically 55–70 days after sowing. For maximum flavor, harvest in the early morning before the sun warms the oils that create its strong, tangy aroma. Snip outer fronds first, allowing inner shoots to continue producing.
When growing for seed, allow the large umbrella-shaped flower heads to mature and dry on the stalk. Once the seeds turn brown and begin to harden, cut entire umbels and hang them upside down in paper bags to collect mature seed. Avoid harvesting more than one-third of the plant at once to ensure continuous growth and steady regrowth.
Frequent harvesting of leaves delays flowering, extending the fresh herb window before the plant naturally bolts.
Flavor & Culinary Use:
Mammoth Long Island Dill is known for its bold, pungent flavor and intense fragrance—making it the classic variety for pickling cucumbers, beans, and beets. Its leaves have a slightly stronger, sharper taste than Bouquet or Dukat, giving a deep, savory edge to fish, eggs, and potato dishes.
Fresh greens are ideal for soups, sauces, and herb blends, while its large seed heads provide the signature flavor in traditional dill pickles. The seeds themselves can be ground for spice mixes or used whole in bread and brine recipes. This variety defines the aroma and flavor of classic American dill.
Handling & Storage:
After harvest, place stems upright in a glass of water in the refrigerator, loosely covered with a breathable bag. Fresh dill keeps for 4–6 days under these conditions. For extended storage, freeze chopped dill in olive oil or water within ice cube trays to preserve its strong oils.
Drying is possible, though some of the intense aroma will fade. To dry successfully, hang small bunches upside down in a cool, shaded, well-ventilated space. Once crisp, store leaves or seeds in airtight containers in a dark, dry place.
Growth & Maintenance:
Mammoth Long Island Dill performs best in loamy or silt loam soil with good drainage and moderate fertility. Maintain a soil pH between 6.0–7.5. Because of its tall height, this variety benefits from staking or growing in sheltered locations to prevent lodging from wind or rain.
Water consistently but avoid oversaturation—deep watering once weekly is generally sufficient. Thin seedlings to 10–12 inches apart to allow airflow and light penetration. Regular removal of spent stems and debris reduces fungal risks and encourages vigorous new growth.
Sun & Water Tips:
Provide 6–8 hours of full sunlight daily for best leaf and seed development. In very hot climates, partial afternoon shade can help reduce stress and prolong the vegetative phase before flowering.
Keep the soil evenly moist with about 1 inch of water per week, adjusting for rainfall and heat. Mulch around the base to stabilize soil temperature and retain moisture, especially during dry spells. Always water at the base to keep foliage dry and healthy.
Seed Saving:
Allow seed umbels to dry naturally on the plant until they turn brown. Cut and place umbels upside down in paper bags to collect seeds as they fall. Clean and store them in airtight jars in a cool, dry location. Dill seeds retain viability for 3–5 years.
To maintain varietal purity, isolate Mammoth Long Island Dill by at least 800 feet from other Anethum graveolens varieties to prevent cross-pollination.
Ecological & Pollinator Notes:
This towering heirloom’s broad, golden umbels are rich in nectar, attracting bees, wasps, hoverflies, and butterflies. It also serves as a host plant for the Eastern Black Swallowtail butterfly, whose larvae feed exclusively on members of the carrot family, including dill.
Interplant Mammoth Dill with cucumbers, cabbage, carrots, and lettuce to promote beneficial insect populations and deter pests such as aphids and cabbage worms. Allowing plants to flower contributes significantly to pollinator diversity and seed-saving sustainability.
Culinary Pairings & Presentation Tips:
Mammoth Long Island Dill’s strong, spicy flavor pairs beautifully with pickles, seafood, potatoes, carrots, and beans. Its seeds and umbels infuse brines with the rich, nostalgic taste of old-fashioned dill pickles, while its leaves elevate creamy sauces, dressings, and soups.
Use leaves fresh for garnishing roasted vegetables or folded into compound butter and dips. For markets or displays, bunch stems with large umbels upright in shallow water—its towering stature, deep green color, and intense aroma make it a standout among herbs and pickling favorites.
Common Pests & Problems — Mammoth Long Island Dill (Anethum graveolens)
Insects & Mites
Aphids (distorted shoots, sticky residue, yellowing leaves)
Controls: Aphids are frequent pests on tall dill like Mammoth Long Island, especially during cool or humid spells. Inspect stems and undersides of leaves regularly. Blast small infestations off with water, and for persistent populations, apply neem oil or insecticidal soap every 5–7 days. Encourage beneficial insects such as lady beetles, hoverflies, and lacewings to keep colonies in check. Avoid excessive nitrogen fertilizer, which attracts aphids by producing overly tender growth.
Black Swallowtail Caterpillars (Parsley Worms) (chewed leaves, visible caterpillars with black and yellow banding)
Controls: These striking larvae of the Eastern Black Swallowtail (Papilio polyxenes) are valuable pollinator species native to North America. While they can consume noticeable foliage, they rarely harm mature plants. Relocate caterpillars gently to other host plants such as fennel, Queen Anne’s lace, or even a separate “pollinator row” of dill. Avoid pesticides that could disrupt the butterfly’s life cycle—these caterpillars are a mark of ecological balance, not infestation.
Leaf Miners (thin white tunnels or blisters in leaves)
Controls: Remove and destroy affected leaves immediately. Use floating row covers early in the season to prevent egg-laying. Neem oil can deter adult flies, and natural predators such as the parasitic wasp Diglyphus isaea can be encouraged by maintaining diverse plantings nearby.
Cutworms (seedlings severed at the base overnight)
Controls: Protect seedlings with cardboard collars and clear plant debris before sowing to eliminate hiding spots. Diatomaceous earth sprinkled at the soil surface can discourage nocturnal feeding.
Spider Mites (fine webbing, stippled leaves, bronzing)
Controls: Mites thrive in hot, dry conditions. Keep plants hydrated and occasionally rinse foliage with water to increase humidity. In serious infestations, use insecticidal soap or horticultural oil weekly until under control.
Diseases
Downy Mildew (yellow patches on leaves, gray mold beneath)
Controls: Provide proper spacing for airflow and water early in the morning so leaves dry quickly. Avoid overhead watering and apply copper-based fungicides preventively in wet weather. Remove affected leaves promptly to reduce spread.
Powdery Mildew (white powdery coating on upper leaves)
Controls: Maintain good airflow and water only at the soil level. Space plants 12 inches apart or more to reduce humidity. Organic sulfur or potassium bicarbonate sprays may be applied at first signs of infection.
Crown Rot & Root Rot (wilting, yellowing, soft crowns, decaying roots)
Controls: These occur in compacted or poorly drained soils. Plant in loamy or raised beds with good drainage. Allow the top inch of soil to dry between waterings and avoid overwatering during cool weather.
Damping-Off (seedling collapse at soil line)
Controls: Use sterile seed-starting mix and avoid overwatering. Provide adequate light and air circulation. Do not sow too densely.
Physiological & Environmental Issues
Bolting (early flowering due to heat or stress)
Controls: Mammoth Long Island Dill naturally flowers as part of its cycle, but consistent moisture, mulching, and harvesting can delay bolting. Plant successions every few weeks for continuous foliage production.
Yellow Leaves (overwatering, nutrient deficiency)
Controls: Ensure good drainage and apply compost tea or a balanced organic fertilizer monthly. Avoid standing water around roots.
Lodging (tall plants falling over in wind or rain)
Controls: Stake tall plants or grow them near a windbreak. Plant in blocks rather than single rows to provide mutual support.
Monitoring & Prevention — Quick Checklist
Inspect plants twice weekly for aphids, leaf miners, and mildew.
Water early in the day at soil level; avoid wetting foliage.
Ensure deep, well-drained loam to prevent rot and damping-off.
Rotate dill with non-Apiaceae crops every 2 years to prevent disease buildup.
Encourage beneficial insects and plant companions such as fennel, coriander, and yarrow.
Thin seedlings for airflow and mulch to prevent humidity buildup.
Remove diseased or damaged leaves promptly and sanitize tools afterward.
Enrich soil annually with compost to sustain vigorous, disease-resistant growth.
Frequently Asked Questions (FAQs) — Mammoth Long Island Dill (Anethum graveolens)
Q: What is Mammoth Long Island Dill?
Mammoth Long Island Dill (Anethum graveolens) is a towering 19th-century American heirloom prized for its massive size, bold aroma, and prolific seed production. A staple of early homestead gardens, it’s the traditional variety used in classic dill pickles and spice blends, with large flower umbels ideal for seed harvest and drying.
Q: How long does Mammoth Long Island Dill take to germinate?
Seeds germinate in 10–14 Days under temperatures between 60–70 °F (15–21 °C). Consistent moisture and fine, well-drained soil are key to even sprouting.
Q: What soil conditions are best for Mammoth Long Island Dill?
This vigorous grower thrives in loamy or silt loam soil that is rich, well-draining, and slightly moist. A soil pH of 6.0–7.5 provides the best nutrient balance for tall, healthy plants.
Q: How much sunlight does Mammoth Long Island Dill need?
Full sun is essential. Provide 6–8 hours of direct light per day for strong stems, aromatic foliage, and full seed development.
Q: Is Mammoth Long Island Dill annual or perennial?
It is an annual herb, completing its life cycle in one growing season, though it readily self-seeds if allowed to mature naturally in the garden.
Q: How tall does Mammoth Long Island Dill grow?
Plants reach an impressive 4–5 feet tall, with large, umbrella-shaped flower heads up to 8–10 inches across, making it one of the tallest and most productive dill varieties.
Q: How often should I water Mammoth Long Island Dill?
Water deeply about once per week, ensuring soil stays moist but not saturated. Deeper watering encourages strong taproot development, vital for such a tall plant.
Q: Can I grow Mammoth Long Island Dill in containers?
Yes, but it requires large containers—at least 12–14 inches deep—to accommodate its long taproot. Container-grown plants may be shorter but still highly aromatic.
Q: How is Mammoth Long Island Dill used in cooking?
It’s the quintessential dill for pickling, with flavorful leaves and seeds used in brines, soups, stews, and spice mixes. The fresh greens also pair well with fish, potatoes, and eggs.
Q: When should I harvest Mammoth Long Island Dill?
Harvest foliage when plants reach 12 inches tall, and collect seed heads when they turn brown and begin to dry. Early morning harvest preserves the strongest essential oils.
Q: Can Mammoth Long Island Dill be overwintered?
Dill does not overwinter in cold climates but self-sows easily, returning the following year if seeds are left to drop naturally.
Q: Are there pests or diseases to watch for?
Watch for aphids, caterpillars, and fungal leaf spots. Maintain good air circulation and avoid overhead watering to prevent mildew or rot.
Q: Can I save seeds from Mammoth Long Island Dill?
Absolutely. Once seed heads dry on the plant, cut and hang them upside down in paper bags to finish drying. Shake out the seeds and store them in a cool, dry place.
Q: Does Mammoth Long Island Dill have historical significance?
Yes. Originating on Long Island in the 1800s, this variety became a symbol of American self-sufficiency, widely used in home gardens and canning operations. It represents the ingenuity of early farmers who adapted European herbs to the New World, giving rise to a beloved heirloom still found in gardens today—a living link between past harvests and present tables.
History & Culture — Mammoth Long Island Dill (Anethum graveolens)
Mammoth Long Island Dill stands as one of America’s oldest and most celebrated heirloom herbs, deeply rooted in the agricultural traditions of the 19th century. Believed to have been cultivated on Long Island, New York, it was bred for sheer size and strength—qualities that made it indispensable to homesteaders and early commercial growers. Its towering height, broad fronds, and massive seed heads set it apart from smaller European strains, earning it the name “Mammoth.” By the late 1800s, it had become the cornerstone variety for pickling across the northeastern United States.
The story of Mammoth Long Island Dill reflects the nation’s agrarian ingenuity—how immigrant farmers adapted Old World herbs to New World soils. Descended from European Anethum graveolens, this variety thrived in the loamy coastal soils of Long Island and soon spread inland, finding favor in both family gardens and canning factories. Its bold, spicy aroma and copious seed production were ideally suited to the rise of American home preservation culture, when dill pickles became a pantry icon of self-sufficiency and summer harvest.
Culturally, Mammoth Long Island embodies the enduring link between heritage and sustenance. It represents the era when every garden was both a kitchen and a storehouse, and every seed saved was a promise to the next generation. Today, this giant among dills continues to symbolize resilience, abundance, and the timeless art of cultivating flavor from the earth—an heirloom that has earned its name not only for its stature, but for its legacy.
Seed Saving — Dill (Anethum graveolens)
1. Selecting Plants for Seed Saving
Choose healthy, vigorous dill plants with strong stems, bright green foliage, and a rich, clean aroma. Prioritize individuals that resist premature bolting, develop uniform umbels, and maintain upright growth. Select from at least 10–15 plants to ensure strong genetic diversity and resilience in your seed stock.
Dill is an annual herb, completing its life cycle in one season. Seed-saving candidates should be left unharvested after flowering begins to allow full seed maturity.
2. Flowering and Pollinator Attraction
Once plants reach full maturity, they produce tall, airy stems crowned with broad, yellow umbrella-like umbels. These blossoms are magnets for hoverflies, lacewings, bees, and parasitic wasps, which aid pollination and maintain a balanced garden ecosystem.
Encourage full flowering to allow natural pollination across multiple plants. The more pollinator activity, the better your seed quality and uniformity.
3. Pollination and Isolation
Dill is insect-pollinated and can cross freely with other Anethum graveolens varieties growing nearby. To preserve varietal purity:
Isolate plants by 800–1,600 feet (250–500 m) from other dill types.
In smaller gardens, cover developing umbels with fine mesh isolation bags that allow airflow but block pollen contamination.
Mark seed-saving plants early to avoid accidentally harvesting them for culinary use.
4. Harvesting Seeds
Harvest when the seed heads turn light brown or tan and seeds begin to dry but before they start shattering naturally. Clip entire umbels on a dry morning and place them upside-down in paper bags or breathable baskets.
Allow umbels to finish drying indoors for 1–2 weeks in a shaded, well-ventilated area. Avoid plastic bags or sealed containers during this stage, as trapped moisture can cause mold.
5. Cleaning Seeds (Organic Methods)
Once fully dry, rub the umbels gently between your hands or over a fine-mesh screen to separate seeds from the chaff. Use winnowing or gentle blowing to remove debris and fine dust.
Optional organic sanitization treatments include:
A 3% hydrogen peroxide soak for 3–5 minutes.
A chamomile tea rinse for mild antifungal protection.
Dry seeds thoroughly again before long-term storage.
6. Drying Seeds
Spread cleaned seeds in a single, thin layer on parchment paper, mesh trays, or ceramic surfaces. Air-dry in a shaded, ventilated space at temperatures below 95°F (35°C) until seeds are hard and crisp.
In humid regions, use a small fan or a low-heat dehydrator (set around 85°F / 29°C) to finish drying evenly.
7. Storing Seeds
Store fully dried dill seeds in paper envelopes for short-term use or in airtight glass jars for long-term preservation. Add a natural desiccant such as silica gel, powdered milk, or baked rice in a small paper pouch to maintain dryness.
Keep seeds in a cool, dark, and dry place (35–45°F / 1–7°C). Properly stored dill seeds retain good viability for 3–5 years. Label all packets with variety name, collection year, and origin.
8. Testing Seed Viability
To test germination:
Place 10 seeds on a moist paper towel inside a sealed plastic bag or covered container.
Keep at 70–75°F (21–24°C) for 10–14 days.
Count the number of germinated seeds.
8–10 = Excellent viability
6–7 = Acceptable (sow slightly thicker)
Below 6 = Replace seed stock next season
9. Preventing Cross-Pollination
If saving more than one dill variety, isolate them by distance or timing—grow one early and another later in the season so they flower at different times. Alternatively, use mesh isolation bags to preserve purity while allowing natural insect pollination.
This documentation ensures that your dill adapts year after year to your unique soil, climate, and pollinator community.
11. Organic Tips for Success
Use rainwater or dechlorinated water for rinsing or soaking seeds.
Compost spent umbels and stalks to recycle nutrients into your garden.
Rotate dill with non-Apiaceae crops every 2–3 years to reduce disease buildup.
Plant nectar-rich companions like fennel, yarrow, and alyssum nearby to attract beneficial insects and improve pollination.
Avoid synthetic seed treatments—natural coatings from compost tea or beneficial microbes promote better vigor and resilience.
Uses and Benefits — Mammoth Long Island Dill (Anethum graveolens ‘Mammoth Long Island’)
Culinary Uses
Mammoth Long Island Dill is the classic American heirloom synonymous with bold, old-fashioned flavor. Known for its towering height and massive flower heads, it’s the go-to variety for traditional dill pickles, savory brines, and hearty garden dishes. Its leaves and seeds deliver a pungent, tangy aroma with a slightly earthy undertone—perfect for bold, rustic cuisine.
Fresh Use:
Snip feathery leaves early for salads, dips, and garnishes. Its strong, tangy flavor complements potatoes, beets, coleslaw, and creamy sauces. Use whole umbels in pickling jars for authentic flavor and visual appeal.
Cooking:
Ideal for hot dishes where dill flavor must persist—add to soups, stews, and braised meats during the last few minutes of cooking. Mammoth’s deep herbal tones pair beautifully with hearty vegetables, seafood, and poultry.
Preserving:
The large seed heads and abundant seeds make this variety perfect for pickling, spice blends, and vinegars. Its strong aroma infuses brines and oils with a distinctive, zesty kick that defines traditional pickled flavor.
Preserving and Preparation Methods
Drying: Hang bunches upside down in a shaded, breezy area until crisp. Strip leaves and store in airtight jars away from sunlight.
Freezing: Finely chop fresh fronds and freeze in water or oil for long-term use.
Pickling: Use flower umbels, leaves, and seeds in vinegar or salt brines for classic cucumber and vegetable pickles.
Seed Use: Mature seeds can be toasted and ground for spice blends, salad dressings, and artisan bread recipes.
Nutritional Benefits
Mammoth Long Island Dill offers the same nutritional and medicinal virtues as its smaller relatives, but in greater abundance:
Vitamins: Excellent source of vitamin A (beta-carotene), vitamin C, and trace vitamin B6.
Minerals: Provides calcium, iron, and magnesium for bone and metabolic health.
Essential Oils: Rich in carvone, limonene, and anethofuran—compounds known for antibacterial and digestive benefits.
Antioxidants: Offers potent phytonutrients that support detoxification and cellular protection.
Its strong essential oil concentration aids digestion, freshens breath, and enhances appetite naturally.
Cultural and Practical Benefits
An American heirloom dating back to the late 1800s, Mammoth Long Island Dill was a staple of homestead gardens and early seed catalogs. It became the defining variety for New England and Mid-Atlantic pickling traditions, prized for its size, vigor, and intense flavor.
Adaptability: Grows vigorously in open garden beds, thriving in full sun and moderate moisture.
Economic Value: High-yielding for both leaves and seeds—ideal for growers producing culinary herbs or seed spice.
Seed Stewardship: Open-pollinated and historically stable, making it easy to maintain as a regional heritage strain.
Everyday Benefits and Kitchen Versatility
Mammoth Long Island Dill enhances countless dishes with its robust, unmistakable aroma:
Pickles & Ferments: The traditional choice for cucumber, bean, beet, and okra pickling.
Soups & Stews: Deepens the flavor of chowders, borscht, and creamy potato soup.
Egg & Potato Dishes: Adds brightness to deviled eggs, potato salad, and casseroles.
Seafood: Perfect for salmon, crab, and white fish; complements tartar sauce and lemon butter.
Baking: Toasted seeds are excellent in savory breads and rolls for an herbal crunch.
Pairs powerfully with garlic, mustard seed, peppercorns, and vinegar for timeless, hearty dishes.
Environmental and Garden Benefits
Pollinator Attraction: The large, golden umbels draw bees, butterflies, and beneficial wasps that protect nearby crops.
Companion Planting: Excellent with cucumbers, cabbage, lettuce, and onions; naturally deters aphids and spider mites.
Soil Health: Deep roots help aerate soil and recycle nutrients; decomposing foliage enriches organic matter.
Biodiversity Support: Serves as a host for Eastern Black Swallowtail butterfly larvae and sustains late-season pollinators.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Dill (Anethum graveolens)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before sowing/transplanting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Dill is a light feeder—side-dress only if plants pale: ~0.05 lb N / 100 sq ft.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and a gentle organic fertilizer; pH is usually already correct.
Payment & Security
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Alliance Of Native Seedkeepers
Dill Seeds - Mammoth Long Island Dill
$100 USD
$200
Unit price /
Unavailable
Description
The grand old heirloom that made its mark in pickling jars across America. Mammoth Long Island Dill (Anethum graveolens) lives up to its name, producing towering plants up to 4–5 feet tall with large, umbrella-like golden blooms and intensely aromatic leaves. Known for its robust flavor and heavy seed production, it’s the go-to variety for traditional dill pickles and spice blends, where its pungent, tangy essence stands bold and true.
Vigorous and hardy, this variety thrives in loamy or silt loam soil, favoring full sun and steady moisture. The broad fronds yield abundant fresh greens early in the season, followed by massive flower heads loaded with seeds for drying or culinary use.
An heirloom dating back to the 1800s, Mammoth Long Island Dill has remained a garden favorite for generations, prized for its reliability, fragrance, and impressive size. Whether used fresh, dried, or for seed saving, it remains the standard for those who love their dill bold, aromatic, and enduring.
