Mammoth Dill

Mammoth dill is the classic tall dill variety grown specifically for its enormous seed heads, which are the backbone of traditional dill pickle making. Plants grow 4 to 5 feet tall with large umbrella-shaped flower heads that fit perfectly in wide-mouth canning jars. Plant in full sun with well-drained soil with a pH of 5.5 to 7.5. Direct sow seeds as soon as the soil can be worked in spring.

Dill has a taproot and transplants poorly, so always direct sow. Space seeds 6 to 12 inches apart in rows 18 inches apart. For a continuous supply of fresh dill weed (leaves), succession sow every 3 weeks. For pickle-sized seed heads, sow a single large planting in spring timed so heads mature during cucumber harvest season, typically 65 to 70 days later.

Mammoth dill's tall stature means it may need support in windy locations. Plant in blocks rather than single rows for mutual support, or stake individual plants. The hollow stems are strong but can snap in heavy rain or wind. Water moderately; dill is fairly drought-tolerant but produces more lush foliage with consistent moisture. Allow some plants to self-sow for a perpetual dill patch.

Dill (Anethum graveolens) is native to the eastern Mediterranean region and western Asia, with its center of origin likely in the area spanning modern-day Turkey, Iran, and the Caucasus. It is one of the oldest cultivated herbs, with archaeological evidence of dill seeds found in late Neolithic Swiss lake dwellings dating to approximately 4000 BCE. The ancient Egyptians were among the first to document its medicinal properties — the Ebers Papyrus of 1550 BCE prescribes dill as a remedy for headaches and digestive complaints.

Dill was highly valued in the ancient Greek and Roman worlds. Greek athletes rubbed dill oil on their bodies before competitions, and Roman gladiators were fed dill-infused meals for strength. The herb spread across Europe along Roman trade routes and became a staple of medieval gardens, where it was grown for both culinary and supposed magical purposes — including protection against witchcraft and the evil eye. Charlemagne reportedly ordered dill to be grown in all royal gardens throughout the Holy Roman Empire.

The Mammoth variety (also known as Long Island Mammoth or Mammoth Long Island) was developed by American seed growers in the 19th century, selected specifically for its exceptional height, large seed heads, and vigorous foliage production. It became the preferred variety for the burgeoning American pickling industry centered in the eastern United States, where its large umbels provided the ideal combination of aromatic seeds and flavorful fronds for packing into pickle jars.

Today, dill is cultivated worldwide from Scandinavia to India, and Mammoth remains one of the most popular open-pollinated varieties for home gardeners. It is especially prized in Eastern European, Scandinavian, and Middle Eastern cuisines, where it appears in everything from pickled herring and borscht to tzatziki and rice dishes. India is the world's largest producer of dill, where it is known as 'sowa' and used both as a culinary herb and in traditional Ayurvedic medicine for digestive and respiratory ailments.

Mammoth dill grows well in average to rich, well-drained soil with a pH of 5.5 to 7.5. It tolerates a range of soil types from sandy to clay. Amend with compost before sowing for best results. A light application of balanced fertilizer at planting provides adequate nutrition for the season. Avoid excessive nitrogen that promotes tall, weak stems prone to lodging. Keep soil moderately moist for lush foliage production.

Harvest dill leaves (dill weed) any time after plants have several sets of feathery foliage. Snip leaves from the top of the plant. For seed heads used in pickling, harvest when seeds have turned from green to tan-brown but before they shatter. Cut the entire flower head with 6 to 8 inches of stem and place in canning jars with cucumbers, or hang upside down to dry. Fresh green seed heads are preferred for pickles, as they contribute both seeds and aromatic dill flavor.

Fresh dill weed stores in the refrigerator for about a week in a damp paper towel. For longer storage, freeze chopped dill in ice cube trays with water or oil. Dill seed heads for pickling should be used fresh when possible; freeze any extra in sealed bags. Dried dill weed retains mild flavor for 6 months in airtight jars. Dill seeds, once fully dried, store for 3 to 4 years in airtight containers. Toast seeds briefly before using to intensify flavor.

Mammoth dill serves dual culinary purposes: the feathery leaves (dill weed) and the seed heads are both valuable. Fresh dill weed is essential in Scandinavian cured salmon (gravlax), potato salads, cucumber salads, and creamy dill sauces. The seed heads are indispensable for traditional kosher dill pickles, used fresh or dried in the brine. Dill seeds flavor breads, soups, and fish dishes. Pair dill with salmon, potatoes, cucumbers, eggs, and cream-based sauces.