Compact Dill
Teddy Dill is a compact, open-pollinated dill cultivar that brings fresh herb production into tight spaces without sacrificing flavor or productivity. Unlike sprawling dill varieties that tower and flop, Teddy stays neat and bushy at just 18 inches tall, making it a natural fit for containers, small gardens, and even hydroponic systems. The fine, feathery foliage matures in 45 to 55 days, delivering aromatic leaves perfect for fresh harvest or drying. Direct sow in spring as soon as soil is workable, and you'll have tender greens ready for soups, salads, and pickling by early summer.
Full Sun
Moderate
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18in H x ?in W
Annual
Moderate
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Teddy's real strength lies in its compact habit and speed. You get a full dill plant that stays under 2 feet tall and produces abundant, delicate fronds in under two months, perfect if you've been intimidated by gangly dill that needs staking or crowds out neighboring plants. The foliage is soft and tender, harvesting easily by hand, and the flavor is exceptionally aromatic whether you use it fresh or dry it for winter storage. Successive sowings every three weeks mean you can keep fresh dill coming from spring through fall without replanting the whole bed.
Teddy Dill excels as a fresh culinary herb for seasoning soups, salads, and pickles. The tender, feathery fronds are easy to harvest and use fresh, or you can dry them to preserve the aromatic flavor for winter cooking. Both the foliage and seed heads are edible and storable; seeds develop a golden-brown color and can be harvested separately for pickling spice or seed collection.
Sow 3 to 5 seeds per cell in containers or cell trays. Dill germinates best in cool soil and doesn't transplant as easily as many herbs, so starting indoors works but direct seeding is recommended. Transplant out using 2 to 4 inch spacing in rows at least 4 inches apart once seedlings have developed true leaves and soil has warmed.
Transplant dill seedlings into the garden once they have developed true leaves and the soil is workable. Space transplants 2 to 4 inches apart in rows at least 4 inches apart. Handle seedlings gently, as dill has a delicate taproot that resents disturbance.
Direct seed in spring as soon as soil can be worked. Sow seeds 1/8 to 1/4 inch deep, spacing them 1/4 to 1/2 inch apart in rows at least 3 inches apart. Thinning is not necessary due to the compact growth habit. For continuous harvest, make successive sowings every three weeks throughout the growing season.
Begin harvesting foliage once plants become established and have developed enough leafy growth to sustain the plant. Cut or pinch stems regularly to encourage bushiness and delay bolting. For seed heads, wait until the seeds begin turning a golden brown color, then harvest the entire head and allow it to dry fully for seed collection. Both foliage and seeds can be dried for storage; dry foliage in a dark place to preserve color and aromatic flavor.
Regular harvesting of foliage encourages bushier, more abundant growth. Pinch or cut the outer leaves and stems as needed once plants are established, which will delay flowering and extend the productive harvest window.
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