Superdukat

Family: Apiaceae Herb

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

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jun 4th
Harvest Ends	Oct 16th

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.