Dill was one of the plants we began early in February in our mini greenhouse aka our garage. She struggled for a while and was re-sown a few times. Eventually, dill was put outside away from the other greenhouse plants because she, along with several other plants, showed risk of disease. To prevent disease from spreading to other plants in the greenhouse we placed dill outside on the back porch in the fresh air where disease would be discouraged more given the limitations of our particular greenhouse.
She started to show some promise by sporting a couple of leaves. We then repotted her and moved her to the front porch where we could keep a closer eye on her and further away from insects. She began to flourished. She just loved being outdoors on the porch. Dill seems to be a perfect container, urban or kitchen plant. She has done very well in her pot. So, much so we could not resist harvesting a few leaves for a shrimp and lemon cream sauce dish. We used a few leaves as garnish.
Scroll up and down…learn more about greenhouses. We read this book. It helped us turn our struggling greenhouse plants around.
We learned a few lessons while harvesting. Because herbs like dill can only be harvested at about a third at a time, it is best to plant several plants or 3 times as much as you would want to harvest at one time. The plant needs the remaining leaves to photosynthesize and continue the growing process. What do you need to start your own container plant? Just want to pick up a plant all ready to go? Shop our plants. What are the benefits of having fresh herbs on demand? Share your comments with the community by posting below. Share the wealth of health with your friends and family by sharing this article with 3 people today. As always you are the best part of what we do. Keep sharing.
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