Varieties (seeds) of dill for greens: a description of the best and cultivation with a photo

Dill is valued by gardeners for its taste characteristics and unpretentious care. The prevalence of many varieties of dill is due to the spicy aroma, which enhances the perception of almost any dish. Different varieties differ in taste, ripening period, abundance of greenery and a number of other indicators. To grow suitable vegetation, you should familiarize yourself with all varieties and make a choice.

Peculiarities of culture

Most varieties of dill are able to germinate on any soil without requiring specific care. The main process of growing is to follow the standard list of actions, namely:

1. Periodic visual inspection to detect and remove weeds.
2. Regular moderate watering.
3. Loosening the soil.
4. Timely collection of ripe greens.
5. Correct selection of the previous culture.
6. Compliance with spatial isolation in the beds.

The plant is actively used fresh in cooking, as well as a decorative decoration for summer cottages and for conservation. When growing greens, you should be aware of what different varieties look like, including perennial and single-season varieties. The main classification of culture divides all known species into early-ripening, mid-ripening and late-ripening. Each category has individual features and characteristics.

Early ripe varieties

To obtain an early harvest, the corresponding varieties have been bred, the ripening period of which is 35-40 days. Early types of dill quickly switch to flowering after the onset of ripeness, so it is not possible to harvest a bulky crop. At the same time, the plant produces an abundance of umbrellas and seeds, which can be used for making seasonings and canning vegetables. Since early varieties have time to grow in 1.5 months, you can plant the following batches in place of greens throughout the season, or make room in the beds for growing new vegetable crops.

Dill Grenadier

Early ripe variety Grenadier is intended for fresh consumption and preparation of spices. Seeds of the plant are planted in late April - early May. The leaves are deep green in color with pronounced segments. The distinctive characteristics of the variety include a stable yield, persistent aroma, a large and raised rosette.It is possible to grow 2.5-3 kg of greenery on one square of land.

Dill Gribovsky

It has a high nutritional value, famous for its aromatic and marketable qualities. The variety is suitable for cultivation in open ground, subject to low acidity of the earth. The plant has an upright rosette, large dark green leaves with a dissected surface. Greens acquire a pronounced aroma due to the increased juiciness of the leaves. The variety is to be planted from April to July. As predecessors for the plant, it is better to choose cucumbers, cabbage, tomatoes and other crops with similar characteristics.

Far Dill

High-yielding variety with a semi-raised rosette and leaves with a slight wax coating. From the appearance of the first shoots to harvest, 38-40 days are required. The main advantages of the variety are the accelerated appearance of greenery, resistance to diseases and dangerous insects, and the low tendency of the bushes to lodging.The average is 2-2.5 kg per square meter. The plant is suitable for fresh consumption, seasoning, pickling and pickling.

Dill Redoubt

Short and closed variety for fresh herbs and seasoning. At the base of the stem has basal rosettes. Oblong, medium-sized leaves are distinguished by a mild wax coating. The central part of the plant is convex, with little branching. The mass of dill ready for cutting is 30-40 g. The advantages of the variety are a good presentation, a pronounced pleasant aroma.

Dill Umbrella

A common variety suitable for canning, drying, freezing for the winter and fresh consumption. In addition to the variability of use, it is valued for its juiciness, bright aroma and high content of vitamin C.Externally, the plant is a branched bush with a semi-spreading rosette and an abundant number of leaves. The height of the bushes reaches 1 m.

Mid-ripening varieties

Varieties of greenery of medium ripeness form foliage and grow in 45-50 days. In rosettes of bushes, a greater number of leaf plates are formed in comparison with early-ripening varieties. The duration of foliage formation is about three weeks. When cultivating mid-season plants, it is possible to grow a large crop that can be harvested in portions throughout the season. The best mid-season varieties yield more than 4 kg per sq/m.

Dill Amazon

The variety is intended for growing in greenhouse conditions or open ground. Differs in the possibility of multiple collection by breaking off the leaves from each bush. The main characteristics of the Amazon variety are a raised rosette, short and dense foliage, rich green color with a bluish tinge, the presence of anthocyanin color during frost, and flowering resistance.The weight of leaves on one sprout is from 80 to 250 g.

Dill Lesnogorodskiy

High-yielding variety of greens with a high content of essential oils. The variety is distinguished by slow stem formation, high aromaticity and a semi-spreading umbrella. The rosette is erect, the leaves are dark green in color with a wax coating on the surface. Replanting within one season is allowed. The bushes of the plant do not require special care and show good growth even with occasional cold snaps.

Dill Richelieu

The ripening period is 40-42 days from the appearance of the first shoots to readiness for harvest. Suitable for fresh consumption and preparation of spicy spices. Planting seeds is carried out in early May. Bushes are resistant to pests and diseases. Richelieu is characterized by decorative properties, lacy sheets of a bluish-green hue, a large rosette, and a pronounced aroma.

Umbrella Dill

Mid-early variety that forms multi-beam umbrellas with a diameter of up to 21 cm. The average ripening period is 33-37 days. If you want to use greens as a spice, you need to grow the plant for about 70 days. The variety is characterized by branched bushes, succulent leaves, abundant vegetation, semi-spreading rosette. The average yield is 2-2.2 kg per sq/m.

Dill Max

An easy-care variety of greenery that matures in 40-45 days. Variety Max is suitable for planting in April-May. During the season, it is possible to repeatedly collect greens from each bush. The mass of the crop from one plant is 25-40 g. The normative yield is 1.4 kg per sq / m. To increase the yield, it is necessary to regularly remove weeds from the beds, which can prevent seed germination.

Late-ripening varieties

For long-term storage and harvesting for the winter, experienced gardeners grow late-ripening greens. You can harvest such plants throughout the season until late autumn and the onset of the first frost. Late-ripening species absorb more sunlight, due to which the foliage is saturated with useful nutrients.

Late-ripening crops contain the maximum amount of vitamins and have a positive effect on the body with occasional use.

Dill Alligator

The plant forms bushes with abundant foliage and large rosettes. The height does not exceed 25 cm. The Alligator variety slowly forms umbrellas, so you can cut fresh greens several times a season. From each sprout it is possible to get up to 60 g of greens, and when using dressings and specialized agricultural technology - about 150 g.

Dill Patterns

Highly productive plant species characterized by slow stemming, abundant foliage and versatility. Greens are suitable for drying, freezing or eating immediately after harvest. In the process of maturation, the plant forms a large rosette with large leaves. The main advantages of the variety include - long shelf life, light aroma, high taste characteristics.

Dill Buyan

The bush variety Buyan matures in 60-65 days, allowing multiple harvests. When harvesting, the basal leaves are cut first, and then the side shoots. The variety is best grown indoors in seedlings. The bushes have a semi-raised rosette and large dark leaves with a slight wax coating.

Dill Borey

The abundantly leafy Borey variety is distinguished by the rapid growth of dense green mass. The ripening period from the moment the first shoots appear to harvesting is about 60 days. For a long time, umbrellas do not form on the bushes, thereby prolonging the opportunity to cut fresh greens. The cultivar does not tend to turn yellow even in cold weather and is valued for its large leaves and strong aroma.

Dill Kibray

The variety grows in large bushes with rosettes up to 40 cm in diameter. The wide leaves of the plant are very juicy and have a spicy-spicy taste. Harvesting begins two months after planting. Seeds of this species can be planted in late spring or before winter. The variety is famous for its high resistance to dangerous pests and common diseases such as powdery mildew, rot and verticillium wilt.

Dill Salute

Salute is a late-flowering cultivar that sets seeds slowly and is therefore not suitable for use as a condiment or for canning. A variety of non-yellowing greens may be harvested for fresh consumption several times during the same season. Multiple spring sowings, provided that they are grown properly, produce new greens with an interval of 10-12 days. The culture forms large leafy bushes and takes root well on soils with a neutral acidity index.

Dill Kutuzovsky

Highly aromatic type of plant with a ripening period of 40-45 days from the moment of germination. The bushes have a semi-raised rosette with large leaves, the size of which reaches 20 cm. The leaves are dissected into pronounced filiform pale green segments.From each plant it is possible to obtain about 20-30 g of greenery. Kutuzovsky is very popular among gardeners for its long economic shelf life and unpretentious care.

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