Dill in season in Australia
Dill is in season in Australia from September to March, and at its peak from November to January. This is the cooler south; the tropical north has its own calendar.
At its best
Dill runs to flower easily, and it does so quickly once days lengthen and the weather warms, so growers sow in small, regular batches to keep bunches coming. Use the leaves before the plant flowers. It handles light frosts, which is one reason it suits the cooler parts of the year.
At the shop
Pick the freshest-looking bunch you can find and plan to use it soon after. Sydney Markets puts most fresh herbs at their best for three to four days.
Keeping it
Take off any ties and loosen the bunch. Leave it unwashed, put it in an airtight container lined with damp paper towel without cramming it in, and keep it in the fridge. Use within three to four days.
Three dinners
- Salmon with dill and lemon Bake in foil with butter.
- Potato and dill soup Fresh dill stirred in at the end.
- Cucumber and dill yoghurt with lamb Grill the lamb and spoon over the yoghurt.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.