Plant seeds after your last frost date. Fill the 13 inch round container with one inch of soil below the rim. Spread the seed in a circular pattern with each seed about 3 inches apart and 1/2 deep. Cover with soil.
Harvest by cutting the flower heads when they are young before the seeds form; use as a fresh herb and for pickling. Once the seeds have dried they can be harvested and stored for later use.
Dill is best as a fresh herb but will keep in the refrigerator for two weeks. You can also store individual packs in the freezer. Storing in an airtight container works, however it tends to dry out and lose its flavor.