Anethum graveolens

Dill Mammoth, also known as Long Island Mammoth or Elephant Dill, is the bold giant of the dill family. First popularised in the late 19th century in the United States, its heritage reaches back to Mediterranean and West Asian cultivation. With plants often exceeding a metre in height, this heirloom variety produces towering, finely cut blue-green leaves and some of the largest seed heads seen in any dill type—favoured by both gardeners and pollinators.

The flavour is rich and unmistakably classic, ideal for fresh use in soups, seafood, sauces, and potato salads. When left to flower, the enormous umbels yield a generous crop of seeds prized in pickling, spice blends, and herbal infusions. The leaves and seeds also carry digestive and carminative properties, making them useful in natural remedies.

Dill Mammoth is best sown directly into open ground as it dislikes transplanting. Sow seeds 3 mm deep, thinning seedlings to 15–20 cm apart. Germination occurs in 7 to 14 days in warm, well-drained soil at 15–24 °C. Successive sowing every few weeks from early spring into summer ensures a continuous crop.

Reaching maturity in about 70 days for foliage and closer to 100 days for seeds, this variety offers a long and productive season. The yellow flowers and seed heads not only draw beneficial insects but also add beauty and height to herb beds, borders, and vegetable gardens.

Standard packet contains approx. 200 seeds
Petite packet contains approx. 70 seeds