Dill Dill: variety description, cultivation and yield with photo

Dill variety of dill is considered one of the most productive species in terms of green mass formation indicators. The advantages of the plant are the ability to tolerate frost and the ability to quickly obtain a product with a rich content of nutrients. To get the proper return from the plant, it is recommended that you familiarize yourself with the features of the garden crop and the basic recommendations for growing in advance.

Variety description

The plant of Dutch selection is grown all over the world today. The description of the variety refers it to the group of annual crops that form umbrellas late, so the plant is able to form a green mass for a long time.In connection with this feature, the variety is often used fresh, as a seasoning for salads, first and second courses.

The leaves have a rich green color, proper presentation and a strong fragrant aroma of fresh herbs. The plant is considered a rich source of vitamins and mineral s alts, so it is often used to prevent their deficiency, if necessary, support the body during the rehabilitation period and to stimulate the human immune system.

A feature of the variety is the ability to tolerate low temperatures well. Frost-resistant qualities allow the plant to endure temperatures as low as -4 C.

Dill bushes are considered undersized, but the leaves are formed sprawling. The height of the bushes reaches an average of 150 cm. On average, 1 month passes from sowing to harvest. The flowering period comes late and from 1 m^{2, on average, up to 2 kilograms of greenery is removed.Herbs can be harvested for 80 to 85 days for seasoning purposes.}

Growing

Cultivation is carried out by sowing seeds into the ground. Landing is carried out from April to May. It is recommended to prepare the soil in the autumn period, for this, the soil is dug up and mineral fertilizers are applied. In most cases, the nutrients are sufficient and during the growing season, additional dressings of dill are not required.

Growing place should be sunny. The culture loves loose fertile soils with a neutral level of acidity. In acidic soil and with stagnant water, the plant feels bad. The following horticultural crops are considered good predecessors for dill:

tomatoes;
cucumbers;
tomatoes;
legumes;
potato.

To improve the quality of germination, it is recommended to carry out preplant seed preparation. To do this, they are soaked in warm water for 1 or 2 days, while periodically changing the liquid. It is permissible to wash the seeds under running water with a temperature of 60 ^{C, for this they are placed in a cloth bag.}

Before planting, the soil is well moistened and small furrows are formed with a depth of 1 to 2 cm. 15 cm are left between the rows. At a smaller distance, the plantings thicken and the dill begins to grow poorly.

After filling the seeds with a small layer of soil, watering is not required, since when moistened after sowing, the seeds may go deeper and their germination will be difficult.

Features of care

Dill belongs to the group of plants that are undemanding in care. For a good yield of the crop, it is necessary to carry out timely watering and removal of weeds. With the formation of a dense crust on the surface of the beds, loosening is recommended.

With excessive planting density, it is recommended to thin out the dill bushes. To do this, the soil is moistened, and excess plants are uprooted. To obtain fresh greens on a regular basis, sow dill seeds every 2 or 3 weeks.

Dill is considered a drought-resistant plant, but to obtain high yields, it is recommended to irrigate without allowing excessive dryness of the soil. Dill has enough nutrition from autumn soil fertilization, but with poor growth qualities it can be fertilized 2 times during the growing season. To do this, use a solution, in the preparation of which 25 grams of potassium s alt and nitrate are diluted per 10 liters of water. Dill has the quality of nitrate accumulation, so the plant cannot be treated with nitrogen fertilizers, it is not recommended to apply manure to the soil.

Pros and cons

Along with good yields, gardeners' reviews note such strong qualities of the variety as disease resistance and slow stalking of shoots.The plant is characterized by unpretentious care and does not require compliance with complex rules of agricultural technology. Dill Dill is able to tolerate low temperatures and difficult growing conditions.

Characteristics of variety advantages:

rich in minerals and vitamins;
the ability to quickly replenish the energy deficit in the body;
ability to improve blood supply processes;
beneficial effect on the urinary organs;
beneficial effect on the cardiac system;
ability to lower blood pressure;
calming effect on the nervous system.

Dill today is actively used in traditional medicine recipes for the prevention and treatment of various diseases. The product is used for the manufacture of cosmetic masks, soaps, creams.The main trend in home garden cultivation is the use of fresh dill, as an independent seasoning and ingredient for the preparation of fragrant mixtures.

Dill is used in recipes for salads, soups, side dishes, cheeses, it is added during canning to add flavor to winter preparations.

Pests and diseases

Dill refers to a variety of plants resistant to various types of diseases and pests. The main danger is associated with infection of plantings with powdery mildew. To prevent this type of danger, it is not recommended to form plantings next to carrots and celery.

To prevent diseases, it is enough to remove the remains of plants from the places of cultivation in the fall and follow the crop rotation rule, according to which dill cannot be planted for several years in the same place.

Harvest and storage of crops

The collection time is from July to September. The specific month of harvest depends on when the seeds were planted. Dill can be used for the following purposes:

fresh;
for making seasonings;
as a component of a fragrant mixture.

To preserve the beneficial properties of greenery for the winter period, the method of freezing, pickling and drying dill is used. The quality of the frozen product is practically not inferior to the fresh plant, which makes it possible to obtain a valuable source of vitamins and minerals in the winter. Before freezing, the collected raw materials are carefully sorted, selecting defective and rotten leaves. Next, the bushes are washed in a colander under running water. Only completely dried greens can be frozen; for this, plastic bags or special plastic containers are used.

Dill can be s alted for use in first and second courses. For this, a transparent glass container is taken, in which greens and s alt 1-2 cm thick are successively laid out in layers. It is better to use coarse s alt.

To prepare a dry seasoning, you need to spread the washed dill in a thin layer on a flat surface in a lit, warm room. As the plants dry, dill is periodically mixed to ensure the uniformity of the process. After complete drying, the product is laid out in storage containers.