Dill Monk's Beard: variety description, cultivation and care with photo

Dill Monk's beard is an early ripe variety. It is characterized by high yield and strong aroma, and therefore has wide popularity among summer residents. Approximate crop weight per square meter is 2 kg.

Variety description

The Monk's Beard has close-knit plants reaching 100 cm in height. The color of the leaves is dark green. The variety is suitable for drying, freezing and fresh consumption. Dill sprouts well, so it is in high demand. The most cost-effective way to obtain a crop is continuous sowing. It is also worth noting the unpretentiousness of the variety in care, even with minimal attention it gives an excellent harvest.

Growing

Seeds are sown in open ground to a depth of 1-2 cm. Germination is possible already at a temperature of +3 degrees, but the optimum temperature regime is +15 degrees. To harvest for a long time, planting is carried out in several stages, with an interval of 10-20 days. The variety is also suitable for winter sowing (late October - early November).

It is believed that autumn sowing will bring more harvest, since during this period the plant is not so susceptible to various diseases.

To get the maximum yield, you should properly prepare the seeds for sowing. To do this, they are put in a gauze bag and filled with water for 3 days, the temperature of which is +50 degrees. During the day, the settled water is drained at least 5 times. This method accelerates the emergence of sprouts and disinfects the seeds.

After that, the seeds are laid out on the same gauze bags, covered with a damp cloth on top, and remain at a temperature of +20 degrees for another 3-4 days. During this time, sprouts will hatch in them. Then they are slightly dried and sown in moist soil.

To get an early harvest, seedlings are grown on a windowsill, and after 35 days they are transplanted into open ground.

Features of care

Despite the fact that Monk's Beard is an unpretentious variety, like any other dill, he loves attention and moisture. To get juicy greens, it should be periodically weeded and watered.

Pros and cons

The main advantage of the Monk's Beard is high yields with minimal care. The variety can be used fresh, dry and frozen, for the preparation of various dishes and pickles. In addition, the plant has medicinal properties.Dill is used for hypertension, hemorrhoids, allergic rashes. The plant also has antispasmodic, sedative and diuretic effects. Thus, the advantages of the variety are:

unpretentious care;
low growing costs;
minimum risks (unlike other crops, Monk's Beard is not susceptible to pests and diseases).

Of the minuses, one can note the short duration of fresh storage. If the crop is grown for sale, then it must be sold within 1-3 days, otherwise the presentation will be lost.

Pests and diseases

Pay attention! The monk's beard is slightly susceptible to pests, however, with insufficient care, the variety may affect some diseases.

Due to an unsuccessfully selected growing place or fertilizer, the variety may be subject to the following diseases:

Powdery mildew is a fungus that spreads most often in greenhouse conditions, in the presence of weeds. In isolated cases, diseased branches are removed, and the rest of the plants are sprayed with copper-containing preparations or potassium permanganate.
Dill rust fungus - spots of brown-yellow color, appear in early June. To prevent disease, the seeds are soaked in hot water and then dried.
Peronosporosis is a fungus that develops on stems and leaves in wet weather. Removed with 1% colloidal sulfur solution.
The black leg of umbrella - develops in greenhouse conditions with a lack of air or high humidity. Fundazol is used to fight the disease.

Harvest and storage of crops

After 30-40 days, the leaves of the variety are ready for harvesting. As soon as 4-5 leaves appear on the plant, you can start harvesting. The leaves are cut with scissors or simply pinched off. The procedure is best done in the morning.

The day before harvest, the plants are watered. For s alting, dill is harvested a little later, after 50-60 days. Seeds take an average of 100 days to mature.

Because fresh culture is not stored for long, it is usually dried. Tie small bundles and hang in a dry, well-ventilated area. For s alting, dill is placed in glass jars, generously sprinkled with s alt, and stored in the refrigerator.