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Mammoth Long Island Dill towers over ordinary dill varieties, reaching an impressive 24-36 inches tall with feathery, silvery-blue foliage that's earned it the nickname "Elephant Dill." This heirloom cultivar, originally grown by Cherokee Native Americans in Tennessee, produces extraordinarily large seed heads up to 18 inches across that yield over a cup of dill seed each. Ready to harvest in just 65 days, this vigorous annual transforms any garden into a fragrant oasis while attracting beneficial pollinators with its bright yellow umbrella-shaped flowers.
Full Sun
Moderate
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36in H x 18in W
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High
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The sheer size of this dill variety sets it apart from all others, with massive feathery fronds and seed heads that dwarf typical dill plants. Its exceptional height makes it perfect for creating natural garden screens while its intense fragrance permeates the entire growing area. Cherokee tribes cultivated this Tennessee native for generations, recognizing its superior pickling qualities and medicinal properties. Every part of the plant delivers robust dill flavor, from the lacy leaves to the abundant seeds that make it the ultimate choice for serious pickle makers.
This variety excels above all others in pickle making, with its large, intensely flavored leaves and abundant seeds providing the perfect balance of pungency for cucumber preservation. The feathery foliage adds fresh, tangy flavor to salads, soups, and omelets, while the mature seeds become essential pickling spice. Beyond culinary applications, the dried leaves store beautifully for year-round seasoning, and dill tea made from the seeds soothes upset stomachs and digestive discomfort.
No timeline data available yet for this variety.
Start seeds indoors 4-6 weeks before the final frost date, planting 3-4 seeds per cell at 1/4 inch depth. Seeds germinate in 10-21 days but transplant quickly as dill doesn't tolerate root disturbance well.
Transplant seedlings promptly after hardening off, as dill resents root disturbance and establishes better when moved while still young.
Direct sow around the last frost date in spring, planting seeds 1/4 inch deep and 10-12 inches apart in the garden. This method is preferred over transplanting.
Begin harvesting leaves 60-65 days from sowing once plants develop several sets of leaves. For seed harvest, allow the bright yellow flower umbels to bloom, then wait for seed pods to form and turn brown. Cut the dried umbels and place in paper bags, shaking to release the abundant seeds. Each massive seed head can yield over a cup of seeds.
Keep plants regularly pruned by harvesting leaves to delay flowering and extend the leaf harvest season. Once the plant begins forming flower umbels, leaf flavor diminishes significantly, so harvest leaves early and often for best taste.
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“This remarkable variety traces its roots to the Cherokee tribes of Tennessee, who cultivated it as a native medicinal and culinary herb long before European settlement. Originally known simply as Long Island Dill, it earned the "Mammoth" designation due to its extraordinary size compared to other dill varieties. The Cherokee recognized not only its culinary value but also its medicinal properties, using it as ancient peoples worldwide did for soothing ailments and imparting courage.”