Great for pickling! This dill has a high essential oil content and is the sweetest of all! Dukat is similar to Bouquet in size and color but has slightly heavier foliage.
Historical records suggest that dill has been used for over 5,000 years; its primary use was for teas, hence its name from an old Saxon word meaning "to lull." Ancient Greek tradition suggested covering the head with dill leaves for sleep. Traditionally, dill was thought to bring good fortune, protection, and wealth. Though the origin of dill's famous association with the pickle is not known, a 1640 recipe from the cook of England's King Charles I requires dill in its pickled cucumbers. Today, German, Greek, and Scandinavian cuisine most often include dill.
~ planting ~
When to sow outside: RECOMMENDED. 1 to 2 weeks before average last frost. Successive sowings every 2 to 3 weeks until hot weather will assure a continual fresh supply of foliage and seeds.
When to start inside: Not recommended. 8 to 10 weeks before average last frost. Sow in individual pulp pots that can be planted directly in the ground. Special germination instructions: Requires light to germinate; press lightly into soil surface and keep moist.
~ harvesting ~
Fresh foliage can be harvested anytime until plant flowers. Harvest the fern-like dill leaves as needed as soon as they reach a desirable size; the best time to harvest is in the morning after the dew dries. Peak quality of the leaves occurs when the tiny flowers on the heads begin to open. Though the flavor is best when the leaves are fresh, they can be stored in the refrigerator for up to 2 days, dried, or frozen.
The heads can be gathered as soon as most of the tiny flowers have opened. To gather the seeds, allow the heads to dry on the stems until the seeds ripen to a light brown. Cut the seed heads and spread them out to finish drying, then rub them gently to remove the seed. Store the seed in an airtight container.
