Name: 'Bouquet' dill organic
Brand: Tourne-sol
SKU: UM101-a
Price: 4.49 CAD
Availability: OutOfStock

Sale Sold out

Seeds Apiaceae

Organic seeds

Tourne-sol

Anethum graveolens

From seed to harvest

Open-pollinated

Common nameDill ‘Bouquet’

FamilyApiaceae

GenusAnethum

Speciesgraveolens

CultivarBouquet

TypeSeeds

Botanical nameAnethum graveolens

Reproducible seedsYes

Quantity per packet400 seeds

'Bouquet' dill organic (Anethum graveolens) is an annual herb with finely divided blue-green foliage, grown for its fresh leaves, flower umbels, and aromatic seed. Tourne-Sol confirms SKU UM101-a, a packet containing 400 seeds, approximately 50 days to maturity, and uses in potato salad, borscht, fish dishes, and pickling. This open-pollinated variety produces large greenish-yellow umbels early on long stems. It fits kitchen gardens, herb beds, deep containers, and edible flower arrangements. Leaves provide the familiar fresh dill flavour, while umbels and mature seed offer distinct harvests later in the plant’s natural cycle.

Direct sow outdoors as soon as the soil can be worked in spring, approximately 6 mm deep. Tourne-Sol recommends starting outdoors, sowing through the season, and repeating sowings every one to two weeks. A temperature of 18 to 21°C supports germination, generally within 7 to 21 days. Keep the surface moist but not saturated, then thin for the intended harvest: close rows produce young leaves, while approximately 25 to 30 cm between plants encourages large umbels. Choose full sun and loose, freely drained soil, and shelter the tall, hollow stems from strong wind. Avoid disturbing the taproot once plants are established.

Harvest a few outer sprigs after plants become established and before full bloom, leaving enough foliage on each plant to continue growing. Successive sowings maintain a supply of leaves while earlier plants naturally begin flowering. For pickles, cut umbels while they are still green; for seed, wait until the seed changes from green to tan-brown, then finish drying the heads in a ventilated paper bag. Flowers, leaves, and seed are edible and each has a different intensity and best use. Leave selected umbels open for bees, hoverflies, and butterflies; dill also serves as a host plant for swallowtail caterpillars in many gardens.

Light and life cycle

In the garden

Exposure: Full sun
Life cycle: Annual

Sowing and germination

Sowing guide

Sowing & germination

Sowing depth

Approximately 6 mm (1/4 in)

Spacing / density

25 to 30 cm for large umbels; closer for baby leaf

Germination temperature

18 to 21°C

Germination time

Approximately 7 to 21 days

Sowing period

From early spring through summer; direct sow every 1 to 2 weeks

Propagation

Seed

Growing method

Direct sow ‘Bouquet’ dill outdoors as soon as the soil can be worked. Its taproot develops quickly and prefers not to be disturbed. Make a furrow approximately 6 mm deep, distribute seed, cover lightly, and label the date. Keep the surface evenly moist until emergence, generally within 7 to 21 days at 18 to 21°C. Grow in full sun and loose, freely drained soil. For large umbels and branched plants, thin to approximately 25 to 30 cm; closer sowing suits baby-leaf harvests. Repeat small sowings every one to two weeks through the season. Water at soil level as the surface dries and weed shallowly to avoid damaging roots. Harvest outer sprigs before full bloom while always leaving enough foliage. Reserve selected plants for green pickling umbels and others for flowers and seed. Protect long stems from strong wind with discreet support. Cut seed heads as they turn tan-brown, before they scatter, and finish drying them in a ventilated paper bag. Store completely dry seed away from heat and light. Choose a separate, clearly labelled row for seed saving and let those plants mature without harvesting their main stems. Record results.

Soil and care

Soil & care

Care level

Easy

Watering

Keep the surface evenly moist during germination without saturating it or displacing shallow seed. After plants establish, water deeply when the upper few centimetres of soil begin drying. Consistent moisture keeps foliage tender, while prolonged drought stress hastens flowering. Water at soil level in the morning to reduce splashing, and protect hollow stems from forceful spray. Check containers more often because they dry quickly in sun and wind, and always empty saucers after watering. Do not leave the root zone continuously waterlogged.

Soil type

Dill prefers loose, light to medium, moderately fertile, freely drained soil. Loosen the bed deeply before direct sowing so the taproot can lengthen. A small amount of mature compost improves structure, but nitrogen-rich amendments can produce tender stems with less aroma. Avoid compact clay, standing water, and fresh manure. In containers, use an aerated potting mix intended for herbs or vegetables rather than dense garden soil. Confirm that water exits every drainage hole after irrigation.

Fertilization

Add a small amount of mature compost before sowing where soil is poor. In normally fertile garden soil, dill needs little additional fertilizer. If foliage remains pale or container growth continues for an extended period, apply balanced fertilizer at a low rate according to its label, then water. Avoid excess nitrogen, which encourages soft stems and less aromatic foliage. Stop feeding as umbels form and base major soil corrections on a soil test. Never place concentrated fertilizer directly against stems or emerging seedlings.

Seasonal care

In early spring, prepare a sunny site by loosening the soil without adding excess nitrogen. As soon as the ground can be worked, sow 6 mm deep and keep the surface moist until emergence. Record the date and begin another small sowing one or two weeks later. Thin plants intended for large umbels, while keeping a closer row for young leaves. During growth, water deeply as the surface dries, weed shallowly, and place a stake beside plants exposed to wind. Harvest outer sprigs before full bloom and cool them promptly. Through summer, continue succession sowing while the local season still allows a harvest. Leave selected plants to flower for pollinators and swallowtail caterpillars. Cut green umbels for pickling when needed. For seed, wait for a tan-brown colour, cut before scattering, and dry heads in a ventilated paper bag. At season’s end, remove diseased plants but allow a few seeds to fall only where self-sowing is wanted. Clean supports and tools, then store completely dry seed in a labelled container in a cool, dark place. Keep culinary seed separate from seed reserved for planting. Where the season permits, make one final small sowing early enough to reach the intended harvest before hard cold arrives. Inspect young seedlings for slugs and other damage, using only controls compatible with edible crops. Mark plants reserved for insects so they are not accidentally cut.

Growing in containers

Container growing

Recommended pot size

8 to 12 L; at least 25 to 30 cm deep

Choose a stable pot at least 25 to 30 cm deep so the taproot can descend. A volume of approximately 8 to 12 L suits one well-developed plant, and several large holes must drain excess water quickly. Fill the container with light herb potting mix amended with a little mature compost. Direct sow 6 mm deep because late transplanting disturbs the roots. Keep the surface moist until emergence, then thin to one plant per 20 to 25 cm area. Place the pot in full sun and shelter it from strong wind. Water slowly when the upper few centimetres dry and empty the saucer. Feed very lightly only if growth slows. Add a slender stake before large umbels weigh down hollow stems. Harvest a few outer sprigs before flowering, then start a second pot one or two weeks later for continuity. Rotate the container for balanced light, but avoid moving it after the plant becomes tall. Reserve selected umbels for pickling or insects and gather seed before it scatters. Check moisture daily during hot, windy weather and never leave roots standing in water. Label every new sowing clearly and record its emergence date.

Growth and harvest

Size, flowering & harvest

Mature height

Approximately 60 to 90 cm

Width / spread

Approximately 20 to 30 cm

Foliage color

Blue-green

Foliage type

Finely divided annual herbaceous foliage

Growth rate

Fast

Growth habit

Upright, airy, and branching

Edible parts

Leaves, flowers, green umbels, and mature seed

Days to maturity

Approximately 50 days according to Tourne-Sol

Harvest

Leaves before full bloom; green umbels for pickling; tan-brown seed

Garden companions

Garden associations

Companion plants & uses

Companion plants

Quick, low crops such as lettuce, radishes, and green onions can share a bed with dill when every plant retains adequate light, water, and space. Harvest them before they compete with roots or obstruct access to the umbels. At the edge, sweet alyssum, calendula, and phacelia can complement an area intended for beneficial insects. These combinations mainly organize height, harvest periods, and flowering; they do not guarantee pest protection or increased yield. Maintain crop rotation, drainage, shallow weeding, and routine inspection regardless of companion choices.

Garden use

Place ‘Bouquet’ dill in a sunny kitchen garden, herb bed, or edible border. Its airy 60 to 90 cm habit allows some light through, but hollow stems benefit from shelter against strong wind. Sow several small successions instead of one large row: young plants supply foliage, older plants produce green pickling umbels, and selected plants can flower for insects. Position sowings beside a path so harvesting and staking remain easy. A deep container also works on a sunny patio when drainage is rapid and watering remains consistent. Pair dill with quick, low crops such as lettuce, radishes, or green onions without crowding its base. Greenish-yellow umbels add light texture among cut flowers. Allow a few plants to complete their cycle when seed harvest or swallowtail caterpillars are desired. Remove heads before they scatter where self-sowing is unwanted. Keep culinary plants in an accessible area where only treatments compatible with food use are applied. Separate successive rows with visible date labels so the intended harvest stage remains clear. This layout also prevents accidental harvest of plants reserved for mature seed and keeps culinary cutting away from caterpillars being observed. Plan access.

Recipe and storage

Recipe idea

From garden to table

Creamy dill sauce: wash and dry 20 g of healthy young leaves, then chop them finely with a clean knife. Combine 250 mL plain yogurt, 15 mL lemon juice, 5 mL mild mustard, 5 mL honey, and a small pinch of salt. Stir in the dill, add pepper, and rest the sauce in the refrigerator for 15 minutes so the flavours blend. Serve with potatoes, fully cooked fish, cucumbers, or roasted vegetables. Taste before adding more salt or lemon. Refrigerate leftovers immediately in a closed container and follow the storage life of the yogurt used. Harvest only correctly identified leaves not treated with a product incompatible with food use. Remove thick stems and yellowed portions. For a more intense variation, crush a very small quantity of completely dry seed separately and add it gradually. Use clean utensils throughout preparation. Serve the sauce well chilled and stir before serving. Enjoy promptly.

Frequently asked questions

When and how should ‘Bouquet’ dill be sown?

Direct sow outdoors as soon as the soil can be worked, approximately 6 mm deep. Tourne-Sol recommends starting outside, continuing through the season, and repeating small sowings every one to two weeks. Keep the surface evenly moist until emergence, generally within 7 to 21 days at 18 to 21°C. Place the row in full sun and loose, freely drained soil. For large umbels, thin to approximately 25 to 30 cm; retain closer spacing for baby-leaf harvests. The taproot is easily disturbed, so sowing in place is preferable to late transplanting. Label every series to track germination and its intended harvest stage. Shelter tall stems from strong wind as plants mature.

How can the dill leaf harvest be extended?

Make small sowings every one to two weeks instead of relying on one row. Harvest outer sprigs after plants establish and before full bloom without removing all foliage from any one plant. Water consistently during dry periods because stress and heat hasten flowering. Even with good care, ‘Bouquet’ naturally flowers fairly early, so succession sowing provides more reliable continuity than repeatedly removing every umbel. Reserve selected plants for leaves and allow others to produce the desired flowers and seed. Cool cut stems promptly and use them fresh to preserve their aroma. Label each sowing so the youngest leaf-producing row is easy to identify.

When should dill umbels and seed be harvested?

For pickling, cut umbels while they are still green and aromatic. When edible flowers or insect resources are desired, allow them to open fully on plants not treated with a product incompatible with food use. For seed, wait until it changes from green to tan-brown, but act before it drops. Cut heads with some stem and place them in a ventilated paper bag in a dry, shaded location. When seed releases easily and is completely dry, remove debris and store it in a labelled airtight container. Check the container for condensation after several days. Keep culinary seed separate from seed reserved for planting, and discard mouldy material.

Can ‘Bouquet’ dill be grown in a container?

Yes. Choose a stable 8 to 12 L pot at least 25 to 30 cm deep with several drainage holes. Fill it with light herb potting mix, then direct sow 6 mm deep to avoid disturbing the taproot. Keep the surface moist until emergence and thin to one plant per 20 to 25 cm area. Place the container in full sun sheltered from strong wind. Water when the upper few centimetres dry, empty the saucer, and feed very lightly only if growth slows. A slender stake supports large umbels. For a continuous harvest, begin a second pot one or two weeks later. Check moisture daily during hot, windy weather.

Does ‘Bouquet’ dill attract pollinators?

Yes. Flat yellow umbels make nectar and pollen accessible to bees, hoverflies, and other small beneficial insects. Foliage can also serve as a host plant for swallowtail caterpillars. Leave several plants in bloom when this activity is desired and avoid non-selective insecticides on open umbels. A row harvested entirely at the young stage provides far fewer resources. Actual visitors vary with region, weather, and nearby plantings. If a caterpillar must be moved, place it gently on another healthy dill plant rather than an unknown species. Keep separate sowings for kitchen use so the culinary harvest and wildlife value do not compete. Observe visitors without shaking the hollow stems.