Superdukat
Dill Seed
Product ID: 819
Slower bolting than Bouquet.
An Improved variety. Plants are uniform in height for easier leaf bunch harvesting. Ht. 54-60". Avg. 16,100 seeds/oz. Packet: 200 seeds.
https://www.johnnyseeds.com/herbs/herbs-for-salad-mix/superdukat-dill-seed-819.11.html
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Edible flowers: Break into florets and mix into omelets, or hard or soft cheeses. Use whole heads in pickles.
DAYS TO GERMINATION: 7-21 days at 65-70°F (18-21°C)
SOWING: Direct seed (recommended) - Sow in spring as soon as the soil can be worked. Sow seeds 1/8- 1/4" deep, 1/4- 1/2" apart, in rows at least 3" apart. Thinning is not necessary. Successive sowings can be done every three weeks to harvest fresh greens continuously. Transplant - Dill can be started indoors in containers or cell trays. Sow 3-5 seeds per cell. Transplant out using 2-4" spacing in rows at least 4" apart.
LIGHT PREFERENCE: Sun.
PLANT HEIGHT: Varies.
PLANT SPACING: 1/4- 1/2".
HARDINESS ZONES: Annual.
HARVEST: Foliage may be harvested once the plants have become established right up to flowering. Harvest seed heads just as the seeds begin to turn a golden brown. Foliage and seeds can both be dried and stored for future use. Dry foliage in the dark to preserve flavor and color.
SCIENTIFIC NAME: Anethum graveolens
SOWING: Direct seed (recommended) - Sow in spring as soon as the soil can be worked. Sow seeds 1/8- 1/4" deep, 1/4- 1/2" apart, in rows at least 3" apart. Thinning is not necessary. Successive sowings can be done every three weeks to harvest fresh greens continuously. Transplant - Dill can be started indoors in containers or cell trays. Sow 3-5 seeds per cell. Transplant out using 2-4" spacing in rows at least 4" apart.
LIGHT PREFERENCE: Sun.
PLANT HEIGHT: Varies.
PLANT SPACING: 1/4- 1/2".
HARDINESS ZONES: Annual.
HARVEST: Foliage may be harvested once the plants have become established right up to flowering. Harvest seed heads just as the seeds begin to turn a golden brown. Foliage and seeds can both be dried and stored for future use. Dry foliage in the dark to preserve flavor and color.
SCIENTIFIC NAME: Anethum graveolens
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