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pH: 5.5–6.5  ·  Well-drained, sandy

Low feeder

Dill 'Dukat' is a popular herb cultivar prized for its fine, feathery foliage and abundant seed production. It's grown for both its tender leaves (used fresh or dried in salads, fish, pickles, and sauces) and its seeds (used in pickling and baking). Gardeners favor this cultivar for its vigor, slow bolting tendency, and high essential oil content compared to standard dill varieties.

Seeds germinate best in cool conditions between 50–70°F and typically sprout in 7–14 days. Dill prefers light for germination, so sow seeds on the soil surface or just barely press them into the soil without covering. No pre-treatment is necessary, though soaking seeds for a few hours can speed germination slightly.

Direct sow dill outdoors after the last spring frost, or start indoors 4–6 weeks before your final frost date in shallow trays. Space seeds or seedlings 6–12 inches apart in rows, pressing them lightly into moist soil. Dill has a delicate taproot and does not transplant well, so direct sowing is preferred when possible. For continuous harvests, sow successively every 2–3 weeks through early summer.

Keep soil consistently moist but not waterlogged, especially during dry spells. Dill is a light feeder and rarely needs fertilizing in average garden soil; avoid over-fertilizing with nitrogen, which encourages leaf growth at the expense of flavor. Tall varieties may need staking in windy locations, though 'Dukat' is relatively compact. Watch for spider mites in hot, dry conditions and for occasional aphid infestations; treat with a strong water spray or insecticidal soap if needed.

Begin harvesting tender leaves once the plant is 6–8 inches tall, pinching off the top growth to encourage bushier plants and delay bolting. Cut leaves in the morning for best flavor and aroma. For seed harvest, allow flower heads to mature and dry on the plant, then cut the entire seed head and hang it in a paper bag to dry completely. Store dried leaves in airtight containers away from light, and keep seeds in a cool, dark place for up to two years.