DILL SEEDS~LONG ISLAND MAMMOTH~50 SEEDS Days To Maturity: 65 Days To Germination: 14 -21 Planting Depth: 1/16 to 1/8 inch Spacing, Row: 18-20 inches Spacing, Plant: 6 inches Light: Full Sun SOWING: Sow directly outdoors in spring through early summer after danger of frost has passed. Barely cover seed, as it requires light to germinate. Planting depth 1/16 to 1/8 inches. Plant in full sun and well-drained soil. (You can also start seed indoors 6 to 8 weeks before planting outdoors.) THINNING AND TRANSPLANTING: Thin to 6 inches apart when plants are 2 inches high. Transplant thinned plants. Harvest: Save both seeds and leaves. Pick leaves continually. Harvest as seed starts to ripen. Pick on a dry summer day after seeds have formed. Hang in cool, well-ventilated room. Dry large heads and gently rub the seeds, then seal in jars for later use. Store in airtight containers. Leaves can be frozen for later use. SUGGESTIONS: Plant Dill in an area protected from wind. Annual- One Season Plant. Hardy annual herb. 3 ft. plant with strongly aromatic foliage, stems, and heads. Good for dillweed and for seeds. Good for pickling. Popular aromatic plant for flavoring purposes. Dill is used fresh or dry to flavor many kinds of food. Leaves add zest to salads, soups, stews, dips, sauces, fish, omellettes and vegetables. Stems and seeds flavor pickled cucumbers, pickled vegetables, and salad dressings. The seed is used in potato salad, coleslaw, steamed cabbage, squash, carrots, and cauliflower. Can be grown in the vegetable garden or as an ornamental garden plant. Makes an attractive background plant in flower beds. Produces umbels of yellow flowers which turn into umbrella-like seed heads. Flowering time is summer to fall. The yellow flowers will attract beneficial insects to the garden. Also valuable for medicinal uses. Approximately 60-65 days to maturity.