Dukat

Family: Apiaceae Herb

Planting Schedule

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Fragrant and vividly fresh, Dukat dill fills the garden with a bright, feathery perfume and delivers tender fronds that feel silky-soft to the touch.

Expect a clean, aromatic flavor with a delicate sweetness and a crisp, green snap—ideal for lifting salads, garnishing platters, and flavoring pickles and sauces. Fast to establish and ready in about 40 days, Dukat rewards home gardeners with steady, harvestable growth for repeat use throughout the season.

Light: Full SunMaturity: 40 DaysHabit: Upright

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Dukat Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Direct Sow	Jun 1st	Jul 11th – Aug 1st
Zone 2a	Direct Sow	May 25th	Jul 4th – Aug 29th
Zone 2b	Direct Sow	May 15th	Jun 24th – Aug 25th
Zone 3a	Direct Sow	May 15th	Jun 24th – Sep 1st
Zone 3b	Direct Sow	May 19th	Jun 28th – Sep 21st
Zone 4a	Direct Sow	May 15th	Jun 24th – Sep 24th
Zone 4b	Direct Sow	May 13th	Jun 22nd – Sep 27th
Zone 5a	Direct Sow	May 8th	Jun 17th – Sep 30th
Zone 5b	Direct Sow	May 4th	Jun 13th – Oct 5th
Zone 6a	Direct Sow	May 1st	Jun 10th – Oct 10th
Zone 6b	Direct Sow	Apr 25th	Jun 4th – Oct 16th
Zone 7a	Direct Sow	Apr 20th	May 30th – Oct 20th
Zone 7b	Direct Sow	Apr 10th	May 20th – Oct 28th
Zone 8a	Direct Sow	Apr 1st	May 11th – Nov 5th
Zone 8b	Direct Sow	Mar 23rd	May 2nd – Nov 12th
Zone 9a	Direct Sow	Mar 6th	Apr 15th – Nov 26th
Zone 9b	Direct Sow	Feb 9th	Mar 21st – Dec 9th
Zone 10a	—	Oct 1st	Nov 10th – Feb 28th
Zone 10b	—	Oct 1st	Nov 10th – Feb 28th
Zone 11a	—	Oct 1st	Nov 10th – Feb 28th
Zone 11b	—	Oct 1st	Nov 10th – Feb 28th
Zone 12a	—	Oct 1st	Nov 10th – Feb 28th
Zone 12b	—	Oct 1st	Nov 10th – Feb 28th
Zone 13a	—	Oct 1st	Nov 10th – Feb 28th
Zone 13b	—	Oct 1st	Nov 10th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	40
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	60
Min Night Temp (°F)	40
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Dukat dill’s perfume is vivid and upright—less dusty than some supermarket bunched dill—so it shines as a last-minute herb where its crisp snap and delicate sweetness still read clearly. Chop it fine and fold quickly into cool dairy or brine so the aroma doesn’t steam off.

Best Uses

finishing chopped over cucumber-heavy salads so it stays snappy
dill-forward pickle brine and quick pickles
stirring into sour cream or yogurt for a tangy, herby cool sauce
garnishing hot smoked fish just before serving

Flavor Profile

clean, bright dill aroma delicate sweetness crisp green snap in fresh fronds silky-tender texture when chopped

Kitchen Pairings

cucumber lemon sour cream Greek yogurt smoked salmon garlic

Frequently Asked Questions

What pest or disease commonly affects Anethum graveolens (dill), and how can I stop it?

Dill commonly gets powdery mildew when air is humid and leaves stay wet; you’ll see a white, dusty coating on foliage. Improve airflow with wider spacing, water at the soil line (not on the leaves), and remove heavily infected fronds early. If it’s spreading, use a labeled potassium bicarbonate or sulfur-based fungicide and repeat according to the label until new growth looks clean.

How often should I water dill during its main growing phase (about weeks 2–6)?

Keep soil evenly moist during dill’s active leaf growth, watering often enough to prevent the top 1 inch from drying out completely. As plants establish, aim for roughly 1 inch of water per week total (including rainfall), adjusting for heat and container size. Consistent moisture helps dill stay leafy; letting it swing dry → wet can trigger early bolting and bitter leaf flavor.

How do I know when Anethum graveolens is ready to harvest?

For best leaf flavor, start harvesting when plants are about 6–8 inches tall and have many feathery fronds, beginning around day 40. Snip fronds regularly by cutting stems near the base of each branch so the plant keeps producing new growth. If you want seed, harvest umbels when they turn from green to tan/brown and the seeds feel hard; dry them further before storing.