Dukat dill is both gorgeous, and huge! It stands about 3 to 4 feet tall, and it is growing a fireworks of flower heads.

Dill pairs absolutely excellent with salmon or other seafood dishes. You can use the seeds, flowers, or fern like leafs in vinaigrette, pickles, and you can add it to tzaziki sauce, egg salad and salad dressings as well.

If you pick the flower heads that form, you can continue to harvest the leafs for savory dishes! You can even dry bundles of dill leafs so you can stick the dill in spice jars.

This herb is native to the Mediterranean and also can be found as a native in Asia.

Dill does not transplant well. Sow seeds directly into the ground where the plants are going to grow or sow them in a large pot. Begin sowing seeds after the danger of spring frost is passed. You can sow some every two weeks till mid summer so you can have continuing blooms. Make sure you space your seeds well, if you plant them too closely you will not get large plants, and it will inhibit flowering. Sow 4 inches apart and cover with 1/8 in soil. Keep soil damp, not wet.

Dukat Dill attracts bees, butterflies, hoverflies, lacewings, ladybugs, predatory wasps, and tachinid flies. It repels unwanted pests such as aphids, spider mites, and squash bugs. As a bonus, it is deer resistant!

Tzaziki sauce

  • ½ cup finely grated cucumber
  • 1 cup greek yoghurt or sour cream
  • 1 tbsp mayonnaise
  • 1 tablespoon lemon juice
  • 1 garlic clove, pressed
  • ¼ teaspoon salt
  • A pinch of black pepper
  • 1 tablespoon fresh chopped dill

Combine all ingredients, then let the flavors blend in the refrigerator for at least an hour before using. It is amazing with lamb or gyros meat, it also works really well with halibut or salmon to make for a refreshing topping. Enjoy!

If you would like to grow your own Dukat Dill, I can recommend the seeds that Mary’s Heirloom Seeds sells! you can find it here: Dukat Dill.