Mammoth
What's special about Mammoth
5-foot giant with huge umbels — grow for seed and pickles.
Growing this variety
Mammoth follows the same growing basics as Dill. Variety-specific maturity above; everything else below applies to the whole Dill family.
Germination
Spacing & depth
How to plant
Direct sow into loose soil, barely cover, and firm gently. Succession sow every 3 weeks for a steady leaf supply.
Grower's tip
Host plant for swallowtail butterfly caterpillars — plant a few extras and share.
Soil preferences
Light, well-drained loam. Most culinary herbs suffer in soggy soil.
6.0–7.5 (neutral)
A single fork of finished compost at planting is plenty — over-feeding weakens flavor.
Watering
Consistent moisture while young; let the top inch dry between waterings once established.
Water at the base in the morning to keep leaves dry and prevent mildew.
Overwatered: yellow lower leaves, damp-smelling soil, wilt that doesn't rebound. Underwatered: crispy tips, purple stems, sudden bolting.
Either works — Top-water established plants at the soil line in the morning. Bottom-water seed trays and small pots until roots fill the container.
Temperature tolerance
65–85°F (18–29°C) ideal
55–65°F (13–18°C)
Most annual herbs are frost-tender; perennial herbs (sage, thyme, oregano, mint) tolerate frost once established.
Container growing
Yes — great in containers
6–10 in (15–25 cm) wide, minimum 6 in deep
Herbs thrive in pots — group by water needs (Mediterranean herbs on the drier side, basil/parsley/cilantro on the wetter).
Succession planting
Sow leafy herbs (basil, cilantro, dill, parsley) every 3–4 weeks for a steady supply.
Detailed harvesting
Pinch or snip stems just above a leaf pair — never strip a plant of more than one third at a time. Harvest before flowering for peak flavor.
Post-harvest storage & preservation
Air-dry small bundles upside-down in a dark airy spot, or freeze chopped in olive oil in ice-cube trays. Store dried leaves whole in a jar; crush just before use.
Culinary, medicinal & other uses
Culinary flavoring — fresh in salads and finishing, dried in slow cooks and rubs. Many herbs (basil, mint, chamomile) also infuse oils, vinegars, or teas.
Medicinal or traditional uses are shared for interest only — this is not medical advice. Consult a qualified professional before using any plant medicinally.
Seed saving
Mostly insect-pollinated; some (basil, mint) self-pollinate.
Isolate different varieties of the same species by 150 ft or cage/bag flower heads to keep strains true.
Let one plant flower fully; harvest brown, dry seed heads into a paper bag; rub free and store dry.
Your zone's planting calendar
Pick your USDA hardiness zone and we'll estimate the key dates for dill in your area. These are regional averages — always check your own last-frost forecast before sowing.
My Mammoth Dill notes
Mammoth Dill seeds on hand
Track packets and loose seeds you already have. Private to your account.
Par level — leave at 0 for no alert. Anything below par shows on Seed Starting and your shopping list.
From your kitchen — grow dill from what you already have
One dill plant left to flower gives you both dill seed for pickling and next year's crop.
- 1Let the umbrella flower heads turn tan and the seed turn from green to brown.
- 2Cut whole seed heads into a paper bag before they shatter — dill self-sows aggressively.
- 3Rub seed off the stems and store dry.
- 4Sow in cool spring soil.
Storage: 3 years dry.
Order more seeds
Running low? Reorder from one of these seed stores.
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