Superdukat

Family: Apiaceae Herb

Planting Schedule

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Fragrant, feathery fronds of Superdukat unfurl with a clean, bright dill character—cool and aromatic, with a delicate sweetness that lingers.

At maturity in about 40 days, the foliage stays tender and richly green, making it especially satisfying for fresh use and for preserving flavor in pickles and brines. Grow Superdukat for dependable, early harvests and a steady supply of airy umbels that keep the garden—and your jars—singing with classic dill perfume.

Light: Full SunMaturity: 40 DaysHabit: Upright

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Superdukat 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

Superdukat dill is built for eating while it’s still tender—those airy fronds deliver a crisp, clean dill lift without turning harsh. In brines it keeps its perfume prominent, so you get that classic “juniper-cold” dill note right through the liquid, not just on the surface.

Best Uses

fresh-frond topping for gravlax and smoked fish
dill-brined pickling where the herb stays aromatic in the jar
quick dill yogurt or sour-cream sauce stirred in off-heat
warm potato salad—add dill late so it doesn’t go flat

Flavor Profile

clean bright dill aroma cool herbal bite slightly sweet, feathery finish

Kitchen Pairings

lemon garlic mustard white wine vinegar salmon sour cream

Frequently Asked Questions

What’s a common disease problem for Anethum graveolens (dill) and how can I prevent and treat it?

Dill is commonly affected by powdery mildew (a white, dusty coating on leaves), especially in humid conditions. Increase airflow by spacing plants and watering the soil at the base (avoid wetting foliage), then remove and discard the worst affected leaves early. If mildew shows up, spray with a potassium bicarbonate or horticultural soap product labeled for edible herbs and repeat as directed until new growth is clean.

How often should I water dill during the main growing phase to keep Anethum graveolens healthy?

Keep the top 1–2 inches of soil evenly moist while dill is actively growing, since it dries quickly in full sun. In typical home gardens, that usually means watering about once or twice per week with a deep soak, but adjust so the soil doesn’t dry out completely between waterings. If leaves wilt in the afternoon and the soil feels dry several inches down, water longer and less frequently.

How can I tell when Anethum graveolens (dill) is ready to harvest?

For fresh dill fronds, harvest once plants reach about 8–12 inches tall and are actively producing new feathery growth, usually around 35–40 days. Cut fronds as needed by snipping outer growth, and you’ll extend harvest by regularly removing greens before they fully mature. For dill seed, wait until flower heads turn brown and seeds feel firm; then cut the umbels and dry them before storing.