Dill rich-leaved: characteristics and description of the variety, cultivation with a photo

Dill profusely speaks for itself. The culture is famous for a good harvest and unpretentiousness to the ground. Even the minimum amount of sown seeds will provide dill until the next season.

Variety description

It takes an average of 40 days to mature a crop, which gives every reason to classify the plant as a mid-ripening variety. Dill sprouts already 10-12 days after planting. Shoots grow in length up to 130 cm.

Description of culture:

rich green foliage color;
3.5 kg of crop can be harvested from 1 square meter;
pronounced taste and aroma;
juicy greens;
mass of useful components in the composition;
average sizes of leaves and umbrellas;
long-term storage capability;
an average of 20 g of greenery is harvested from one bush.

High-leaved variety suitable for various uses: freezing, drying, fresh consumption, preparation of medicines.

Growing

Dill does not conflict with plants, so it can be grown next to any garden crops. The only exception is celery. It is not recommended to sow dill in the area where this crop was grown last season.

Dill seeds begin to germinate at 3 degrees Celsius. However, experienced gardeners know that the optimum temperature for a plant is 16-18 degrees. It is better to plant in a well-lit area, although darkened beds are not a contraindication to planting.

Before sowing, it is recommended to moisten and fertilize the soil. For top dressing, manure, superphosphate and potassium s alt are used. Planting takes place at the end of April - beginning of May, as soon as the soil warms up to the required temperature.

To speed up the germination of seeds, on the eve of planting, they can be soaked for 2 days in an ash solution. Or place in a gauze bag and dip in warm water (no more than 50 degrees). In this case, the water will have to be constantly renewed and then the seeds dried.

Harvest will be better if properly planted. The optimal distance between seeds is 5 cm. Planting depth is 2 cm. It is better to sow dill in rows, only in this case it will be necessary to thin out the sprouted sprouts.

Foliar varieties of dill are characterized by good germination even under adverse weather conditions.

Pay attention! Dill does not accept an acidic environment, so you can not plant greens on the soil after liming.

Features of care

Caring for dill does not require much effort, but every gardener should delve into its features. First of all, thin out the sprouts that begin to sprout. Plants should not be closer than 5 cm apart. Otherwise, seedlings will stop developing.

Weeds must be removed on time, as their growth is drowned out by young dill. It is also important to remember about soil moisture, drought will lead to yellowing of the greenery. Watering is best done in the evening, once every 2-3 days.

With the likelihood of night frosts, shoots are covered with polyethylene. Sudden changes in temperature can completely destroy the crop.

Pros and cons

Dill has a number of advantages:

high yields;
good foliage;
undemanding to the soil (except for acidic soils);
unpretentious care;
does not require pre-heat treatment before use;
can be grown with almost all horticultural crops;
juicy and fragrant greens;
Possibility of long-term storage in several ways.

The disadvantages include intolerance to low temperatures. Even slight frosts can spoil the crop, so it is recommended to cover dill with plastic wrap at night.

Pests and diseases

Sometimes a plant is attacked. Consider the most common diseases of the variety:

Peronosporosis. The optimal conditions for the disease are a humid, warm climate. First, the outer side of the leaves turns yellow, then the back is covered with a white coating. Gradually, the lesion spreads to other parts of the plant: shoots, umbrellas. Plants affected by downy mildew die fairly quickly. To combat the disease, soda ash and laundry soap are used. 20 grams of the components are diluted in 5 liters of water, after which the affected plants are treated.
Powdery mildew. It affects plants in any region, even in greenhouse cultivation. As a rule, the disease is preceded by wet, warm weather over a long period. The lesion is manifested by a whitish coating on the leaves, resembling a cobweb. Gradually, the affected area grows and leads to the death of the plant. If signs of illness are found, dill is immediately sprayed with a weak solution of copper chloride or potassium permanganate.
Cercosporosis. A characteristic feature of the disease is the appearance of dark spots with dots on all parts of the dill. When spores ripen, dill is covered with a dense white coating. Cercosporosis is also a dangerous disease, which, in the absence of timely measures, leads to the withering of the affected plant. The cure for this disease is copper oxychloride. 20 g of the substance is diluted in 5 liters of water and the affected plants are regularly sprayed.
Fusarium wilt. Both infected seeds and high air temperature or excessive watering can provoke the disease. Initially, the lower leaves are affected, gradually the upper leaves and stem are involved in the pathological process. This is manifested by a reddish-yellow color, which quickly leads to the complete withering of dill. At the first manifestations of yellowness or redness, the plants are sprayed with Fundazol or Topsin. The unstarted stage of the lesion is easily amenable to such treatment. If it was not possible to save the plant, it is removed from the garden along with the root.

To avoid damage to the greenery, it is recommended to soak the seeds in warm water before planting or treat them with a solution of potassium permanganate. Such simple methods will minimize the risks of injury. In order not to provoke the development of infectious diseases of dill, you should not plant the beds close.

Since greens are consumed fresh, it is not recommended to resort to chemicals for help. It is advisable to take care of disease prevention at the stage of seed preparation.

Collection and storage

When the plant reaches 15 cm, it is harvested for greenery. This is 20-25 days after germination. Before cutting, the greens are sprayed with water. Young dill is kept fresh for several days. Greens are stored in several ways: freezing, drying, preservation.

To dry the greens, they are collected in a bunch, washed in cool water and laid out to dry in a dry place. When it begins to break apart effortlessly in the hands, it is put into cloth bags or poured into a glass jar. Dill, along with umbrellas, is kept in limbo.

Despite the ease of drying, most gardeners prefer to store their herbs frozen. Thus, useful substances are preserved in it. The cut parts of dill are well washed, dried and finely chopped. Then the greens are laid out in plastic bags and sent for storage in the freezer.