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Dill: Anethum graveolens 'Dukat'

Botanical name: Anethum graveolens 'Dukat'

Common name: dill

also known as (anet, garden dill, Sabbath day posy, meeting-seed, East Indian dill, dill-oil plant)

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Photo credit: Seeds of Change
Dill: Anethum graveolens 'Dukat'
Dill: Anethum graveolens 'Dukat'
Dill: Anethum graveolens 'Dukat'
created by:
Seeds of Change


at a glance

Soil: damp, acidic, sand
Zones: 8a thru 10b

butterfly attracting, bee attracting, edible

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description for "Dill: Anethum graveolens 'Dukat'"

Anethum graveolens 'Dukat' is delicately aromatic, never bitter or overly pungent. 'Dukat' is perhaps the sweetest of all dills and the preferred commercial variety. Stays leafy longer than others. ‘Dukat’ is an especially sweet and mellow dill bred in Denmark for traditional Scandinavian dishes. The finely cut, blue-green leaves hold longer than other varieties. Use ‘Dukat’s aromatic fresh leaf lavishly, sprinkled on steamed summer vegetables, sliced tomatoes and cucumbers, in mixed green salads and dressings, in sauces and , most deliciously, over grilled or poached salmon and other fish. Let some plants bloom to give nectar to butterflies and then harvest the pungent seed heads to season pickles. Keep plants well watered and thinned; crowded seedlings won’t make the lush growth desired for fresh leaf harvests and will form seed heads too early. Make several successive sowings for plenty of leafy dill fronds followed by seed heads to use for pickles and other savory dishes. Planting depth: 1/4 inch. Days to germination: 10-14 days. 60-70 days to maturity. – edited by dtd pbcouchman


Anethum graveolens is probably native to southern Asia.

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