Leafy Herb
Long Island Mammoth Dill is a robust herb cultivar bred for vigorous growth and abundant foliage. This variety stands out for its substantial plant size, living up to its 'Mammoth' name with impressive productivity in the garden. Whether you're harvesting fresh leaves for cooking or drying bundles for storage, this dill delivers the aromatic, feathery foliage that makes the herb so versatile in the kitchen.
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Moderate
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Annual
Moderate
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Long Island Mammoth earns its reputation through sheer vigor and abundant leaf production. The generous plant size makes this cultivar particularly rewarding for gardeners who want to harvest generously without constantly replanting. It germinates readily in moderate temperatures and responds well to both fresh harvesting and preservation methods, making it equally at home in a culinary garden or a preservation project.
This dill works beautifully in fresh applications where you want substantial, tender foliage, pickling vegetables, garnishing fish and seafood dishes, flavoring creams and vinegars, and adding to salads. The abundant leaf production also makes it ideal for drying and storing for winter cooking, when you can hang bundles in a warm space and preserve the herb's aromatic qualities for months of use.
Sow seeds directly into the garden once soil temperatures reach 60°F. Seeds may germinate slowly and unevenly, so sow thickly and thin seedlings afterward. Space final plants so they have room for their mammoth growth habit.
For fresh use, harvest leaves as needed throughout the growing season by pinching or cutting stems. If you're preserving the herb, harvest at peak maturity when foliage is most abundant and aromatic. For drying, cut bunches and hang them in a warm (80-90°F), dark location with good ventilation for 1-2 weeks until completely dry. If you want to capture the essential oils at their highest concentration for distilling purposes, harvest when the plant's blooms are just beginning to appear.
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