Dukat

Dill

40d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 1st
Transplant / Sow Outdoors	Apr 1st
Harvest Begins	May 11th
Harvest Ends	Nov 5th

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

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.