I love dill. The flavor, the aroma, the ferny, blue-green leaves, the umbrella-like heads of yellow flowers and finally, saving dill seeds. In addition, butterflies love dill, especially black swallowtail. Because dill attracts beneficial insects, I plant dill in various places around my garden. For more information about growing dill, check out my post titled How to successfully grow dill in your garden.
Before we begin, let’s discuss a few seed saving basic guidelines.
Seeds from self-pollinated or open-pollinated plants are the best for saving. Open-pollinated refers to plants that have been pollinated naturally by wind, insects, or birds. Self-pollinated refers to plants that have been pollinated from the same flower or another flower on the same plant
Seeds from hybrid plants may not produce an identical plant or a plant as vibrant. With hybrid seeds, the initial pollination (referred to as f1) is controlled by human intervention. When the pollen of two different species or varieties is cross-pollinated, a new hybrid variety is a result.
Cross-pollination is possible if you plant more than one variety of dill. From my perspective, this should not discourage you from saving seed. Just be aware that a ‘different’ variety may result. Cross-pollination occurs when wind, insects or birds transfer the pollen from one variety of a plant to another variety of the same plant.
Saving seed is a method of plant propagation. Propagation is the ability to create a new plant from an existing plant.
Benefits of saving seeds
Why save seeds when it does require effort, knowledge, time and planning? As I think about the benefits, here is my list:
Seed saving is a challenge, in a good way. Sometimes it’s not easy to figure out the seed saving process. However, when you finally harvest the seeds, there is a sense of accomplishment.
I feel joyful and get a further sense of accomplishment when my saved seed germinates and grows into a plant.
You contribute to preserving plant diversity.
Home saved seeds are free.
Saved seeds adapt better to your climate and soil.
Harvesting (saving) dill seeds
Dill is a member of the Apiaceae / Umbelliferae family (that includes parsley, fennel, cilantro, celery, carrots). The common characteristic of this family is the umbel flower heads that develop. Seeds are harvested at the end of the plant’s lifecycle when the umbel flower heads turn from yellow to brown. Here is the process:
Let the flower dry and turn brown while still on the stem.
After the flower turns brown, cut the stem with garden shears or scissors.
Let the flower head dry an additional week or two in a cool dry location. I place mine inside a paper bag (flower head upside down into the bag) to catch any seeds that fall during the drying process. Poke a few holes in the bag to allow air circulation. In addition, you can bunch multiple flower heads together in the same bag.
After the head had dried, gently massage the head while it is still in the bag and/or shake. The seeds will release from the seed head and fall into the bottom of the bag.
Open the bag, take the seed head(s) out and pour out the seeds onto a dry paper towel.
Carefully separate the seeds from the rest of the chaff. I used a small knife to separate the seeds into a pile.
Dill seeds are oval with a light border and darker center with lines.
Storing saved dill seeds
I like to place my saved dill seeds in small brown envelopes that are easy to find and purchase on Amazon. Brown envelopes are relatively inexpensive, easy to write on and easy to store. Here is how you store your seeds.
Place the seeds in an envelope. To prevent dampness, add a packet of silica gel or dry rice to the envelope.
Label the envelope with the following information:
Type of seed (e.g. Dill)
Variety (e.g. Banquet)
Date Saved
Place the envelope in an airtight container
Place the container in a cool location. I use the refrigerator. Seeds need a cold, dry environment for storage, ideally around 35 degrees.
Seed viability decreases over time. Saved dill seeds should be used within 3 years. Good luck with saving dill seeds.
