You aren't doing anything wrong. Dill is a cool season crop, and the flavor will change with hot weather.
Let some go to seed. It will self-seed for the next year, and the seeds are lovely in breads and other edibles.
Dill, except for the dwarf dill, is a tall plant. I don't prune, just let it go to its 3'to 4' height. I harvest dill for use by cutting the ferny foliage close to the stem. I take the seeds when they are a light brown.
You didn't ask, but that has never stopped me from making suggestions! I have found that Rodale's Illustrated Encyclopedia of Herbs is invaluable for cultivation and use of herbs. It also makes good reading during the winter when we are dreaming of gardening!

There are differnt types of dil. Dukat, mammoth, and fern leaf. Each has its own height. If you harvest the fern leaves do ity just prior to the plants going to seed. When you make dill pickles, the seed heads are used and are best when they are still swelled and green.

Got a question. Have you ever had a problem with your dill being eaten, almost totally by caterpillars of the Black Swallowtail butterfly? They may be pretty, but voracious. I have tried to grow dill for three years and this is a consistent pest. I pick them off and they seem to reappear from nowhere. Do you know of any non-chemical contol other than hand picking? Thnx in advance.
Hortster

Plant more dill. Some for you, some for the butterflies. Try washing your dill with sprays of water. Pick before the leaves are eaten unless you are growing plants to be used in pickling. If you are try planting even more and cover the plants with remay or other cloth before the plants grow very much. This might keep some of the butterflies from laying eggs on your plants.

Maybe neem can be used. It is a natural bug killer and also a repellent.

Thanks for the information. I have gotten some books from my local library but was not sure which is the best source for my money. I will check out the Rodale's Illustrated Encyclopedia of Herbs per your suggestion. I have another question is there a particular type of dill that is better in my zone (Kansas). I want it to make dips and for drying. I am not using it to pickle. If I harvest by cutting the ferny foliage close to the stem will that stunt the growth? I would like to keep it low with the Kansas winds. Thanks

Don't worry about the winds as dill is short lived in most places. Once the weather warms it will go to seed. You will need to replant every few weeks to have the ferny foliage. A cheap source of seeds is your grocery store seasoning area. If the seed has not been treated a small jar, $0.89 in my store, will give yourself enough dill to decide if it is worth the trouble to grow. Some hardware/drugstores have packages with a few seeds for 10 for $1.00.

Dill grows on segmented stems. As long as you do not cut the center stalk you can cut as close as you want. Some dill developes a twingy flavor that I do not care for. Hopefully yours will taste good. I gave up except for the butterflies because of the taste.

After you have tried it and like the flavor do try some of the seed packs that ksrogers mentioned in the 3-10 answer.

Fern leaf dill is the shortest height and doesn't bolt as fast to seed heads. Bitterness may be due to soil conditions.

Yep, I have soil conditions. I have also several problems getting seeds to grow and plants to taste right. This is the reason I try to suggest that people try things. Have a friend that grows hellbores. I kill them. I prefer to let people try something rather than state what happens in my garden. I really mean that I want them to decide for themselves what they feel comfortable growing. Too many gardeners seem to beat their heads against the lily pads trying to grow something they don't like just because they should have it. I hope others point out reasons that they can think of that cause differences in how things taste and grow. Example is the golden rod I moved from one house to the other. First house was a nice contained 3 ft plant. Now a wild 6-10 footer.

I read about all the people who are overwhelmed with zuccini. Personally, I don't care for it as its just too bland like egg plant. In any case, the people plant so much they don't know what to do with it all. If it were me, I would think before planting anything, and even for that, plant only enough what I like to eat for a short time. Golden Rod, a weed, and in the same family as rag weed? Allergies?

A weed is a plant that you don't want. Golden Rod is from the Solidago family and ragweed is from the Ambrosia family.

Some plants just give you more of a good/bad thing than you want. I have never tried spliting a zuchini plant to get a smaller harvest. I must have missed something.

Zuccini plants even if its just one plant can yield way too many of them for the average family. Some people don't realzie that some plants can produce an over abundence of something, so what to do with the rest when you get tired of fit? Where do you get 'splitting a zuccini plant'?

From your statement "I would think before planting anything, and even for that, plant only enough what I like to eat for a short time." I can not see any other way to only produce what we would eat than splitting the plant.

Me bad but it has been one of those weeks.

Over abundant yields of food plants? Well, one place I order seeds from used to send an extra packet of vegetable seeds with every order for the "Plant a Row for the Hungry" campaign. (I included a link to "Plant a Row" below, if you are interested.) The seed vendor would suggest planting an extra row of vegetables and donating the fresh vegetables to your local food kitchen where fresh veggies are in short supply. Always an idea if you can't stand another zucchini.

FataMorgana

Here is a link that might be useful: Plant a Row