Dill Microgreen Seeds

Description

Dill Microgreen Seeds

Approx. No. of Seeds per Oz. – 10,000

Days to Maturity: 12–18 Days

Light Requirements: Bright, consistent light — 12–16 hours daily from a sunny window or grow lights.

Botanical name: Anethum graveolens

Dill microgreens are tender, feathery seedlings that capture the essence of mature dill in a fresh, delicate form. Harvested about two weeks after planting, when they reach one to three inches tall, these microgreens are ready just as their cotyledons are fully open and the first true leaves may begin to emerge.

Their flavor is mild yet distinct—zesty and aromatic, with a gentle blend of citrus, anise, and subtle sweetness. This makes them a versatile addition to the kitchen, perfect for garnishing seafood, mixing into salads, topping sandwiches, or adding fresh herbal flair to soups and dips. Unlike mature dill, which can be strong, dill microgreens provide a softer touch that appeals to a wider range of palates.

Nutritionally, dill microgreens are a powerhouse, rich in vitamins A, C, and B-complex, along with calcium, iron, magnesium, and zinc. They also contain small amounts of vitamins E and K, plus essential minerals such as potassium, manganese, and phosphorus. Their concentrated nutrition paired with delicate texture makes them as nourishing as they are flavorful.

Quick to grow and elegant in appearance, dill microgreens offer both beauty and flavor—bringing a bright, herbal note and wholesome nutrition to everyday meals!

Planting Instructions for Dill Microgreen Seeds

When to Plant

Dill microgreens can be grown indoors at any time of year, ready to harvest in about 12–18 days. Start new trays every week or two to keep a fresh supply on hand. Since they do not regrow after harvest, succession planting is the best way to maintain a steady harvest.

Where to Plant

Use shallow trays or containers with drainage holes, nested inside a second tray to catch water. Place trays on a sunny windowsill or beneath grow lights, giving 12–16 hours of bright light daily. If growing on a windowsill, rotate trays daily so seedlings grow upright rather than leaning toward the light. A small fan set to low can help improve airflow, strengthen stems, and reduce the chance of mold.

How to Plant

Step 1: Fill a shallow tray with one to two inches of moist seed-starting mix, coconut coir, or another clean growing medium.

Step 2: Smooth the surface gently without compacting it.

Step 3: Scatter dill seeds evenly across the surface, pressing them lightly into the soil. Cover with a very thin layer of soil.

Step 4: Mist with a spray bottle and cover with a humidity dome, another tray, or a light cloth to encourage germination.

Growing

Once seedlings sprout, remove the cover and provide consistent light. Rotate trays daily if using a window; if using artificial lighting, keep lights about one to two inches above the tops of the plants. Water from below by pouring water into the bottom tray and allowing the soil to wick it upward. This method keeps the foliage dry, reduces disease risk, and ensures even moisture.

Harvesting

Harvest dill microgreens when they reach one to three inches tall, typically within 12–18 days. Use clean scissors or a sharp knife to cut stems just above the soil line. The greens will have delicate, feathery leaves with a fresh, zesty dill flavor.

Storage

For the best taste and nutrition, enjoy dill microgreens fresh. If storing, keep unwashed greens in an airtight container lined with a paper towel in the refrigerator for up to five days. Rinse gently in cool water just before serving.

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