(Anethum graveolens) Dukat is an especially sweet and mellow dill bred in Denmark for traditional Scandinavian dishes. The fine cut, blue green leaves hold longer than other varieties. Use Dukat’s aromatic fresh leaf fronds lavishly. Sprinkle 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.
