Dill Kibray: variety description, cultivation, care and yield with photo

Dill Kibray is one of the most popular types of horticultural crops grown in the Russian regions. The love of gardeners for this species is explained by the unpretentiousness of the plant and a large number of healing properties. To obtain greens of proper quality, it is recommended to learn about the features of growing this variety before starting gardening.

Variety description

Kibray variety belongs to a variety of dill with an average ripening period. The plant is considered one of the best in terms of growth and yield of green mass. The variety is unpretentious in care and can not form umbrellas for a long time.

Garden culture has large rosettes with wide leaves. The average height of one rosette is 40 cm. The leaves of bright green color are characterized by juiciness with a delicate, delicately spicy taste and rich green aroma.

Description of the variety indicates the possibility of growing in closed structures and in open ground. To obtain an earlier return of the crop, the seeds are sown early, if the temperature is not warm enough outside, then the planting site is covered with a film or agrofiber. The state of maturity occurs in 40-45 days.

The yield of the variety is considered one of the highest and from 1 m² you can get up to 3 kg. The average weight of an adult plant is about 30 grams. A feature of the garden culture of this species is the ability to maintain juiciness and proper appearance.

Growing

Kibray is easy to grow and does not require special planting skills, so it is suitable even for beginner gardeners. In the Russian regions, in most cases, the variety is grown in the beds by sowing seeds in open ground. The characteristics of dill make it a variety of cold-resistant garden plants. Seeds begin to grow when the soil temperature reaches 3 °C. To ensure the normal development of dill, a sufficient temperature regime is from 8 to 10 ° С.

The basic rule for getting a good return on greenery is that plantings should not be made too dense. The following crops are considered the best predecessors for a plant:

cucumbers;
tomatoes;
legumes;
cabbage.

The place of permanent planting is recommended to be prepared in the autumn. To do this, choose a well-lit area, dig the soil onto a spade bayonet and fertilize. The best way to improve the quality of the soil is the composition of the following components:

15 grams ammonium nitrate;
10 grams of superphosphate;
10 grams of potassium s alt.

A mixture of these components is applied to the soil in the amount of 3 kg for every 1 m². This amount of nutrients in most cases is enough for the entire growing season.

It is more effective to form dill not in stripes, but in small grooves 5 cm wide with a depth of 2 to 3 cm, while the seeds are sown across the entire width. A distance of 25 cm recedes between each furrow.

Features of care

Care is to ensure timely weeding and watering. After the appearance of the first shoots, the extra bushes break out completely, since with this method the root system of neighboring plants is minimally damaged.Weeds at the planting site must be removed.

Autumn fertilizer is sufficient in most cases, so additional feeding is carried out in exceptional cases.

The need for mineral fertilizers can often be determined by the appearance of greenery. For example, yellow leaves and early blooms indicate a lack of nitrogen.

In this case, it is enough to treat the planting area with a solution of urea, prepared at the rate of 1 tsp. funds for a full bucket of water. It is worth remembering that dill leaves have the ability to accumulate nitrates, so you should not abuse nitrogen fertilizers. Dill should not be processed with ashes, as this causes reddening of the leaves and slow growth of shoots.

Pros and cons

Dill is valued for its high content of minerals and vitamins, as well as a large amount of essential oils. Such a product is a valuable source of nutrients that have a beneficial effect on the work of almost all vital systems of the human body.

The benefits of Kibray dill are:

universality of use;
high green returns;
possibility of cultivation in outdoor, greenhouse and indoor conditions;
pleasant rich green taste;
the ability to maintain taste, juiciness and proper appearance for a long time;
possibility to use as a seasoning in fresh dishes and as a dry spice;
wide opportunities in the field of prevention and treatment of various types of diseases.

Kibray dill can be used fresh and as a spice for various dishes. Greens add a rich flavor to salads and are often used in marinade recipes. Useful properties of the plant are well preserved when frozen, dill leaves do not lose their useful qualities when dry.

Pests and diseases

Powdery mildew is considered one of the main diseases of dill varieties. The Kibray variety is considered one of the few species that have good immunity to such a problem. Due to this feature, the crop can be grown even on wet soils.

When growing dill, the plant cannot be treated with chemicals, so the fight against pests and diseases should be carried out only with the use of preventive measures, namely, crop rotation, complete destruction of green mass after harvesting and digging the soil to a greater depth.

Harvest and storage of crops

Dill collection time depends on the purpose of further use. If necessary, use fresh or for cooking for direct use after collection, you can pluck the greens at any time.Greens should be collected in the morning, for which you cut off the required number of leaves or cut off the entire shoot.

It is worth adhering to the following collection recommendations:

mass collection for the purpose of preserving the crop by freezing or drying is carried out when dill reaches a height of 30 to 35 cm;
to collect spices, choose the period when the age of the greens reaches 55-60 days;
seeds are harvested after the umbels have turned gray and hardened.

To store dill for a long time, the method of freezing or drying is used. After harvesting, the product must be prepared for storage:

cut yellow and withered greens;
dip the dill into a container of water, while the dirt from the greens sink to the bottom;
shake out the bundles, transfer to a colander and rinse with running water;
spread out on a towel and wait for time to dry completely.

Fresh greens can be stored for about a month in a plastic container, the container does not allow air to enter and the greens do not rot. A vacuum container will keep dill for six months. Longer storage can be provided by s alt treatment of greens. To do this, the greens are crushed, placed in a glass jar in layers, alternating a layer of greens and a layer of layers.

Popular is the method of freezing dill. This option allows you to get dill in the winter and use it as an ingredient for first and second courses.

Crushed greens can be placed in a plastic bag or placed in an ice maker with water. When placed in bags, do not press the greens too much and squeeze out the air, which will better preserve the plant's healing and beneficial properties.Preparation of "dill cubes" provides ease of further use, which makes the preparation of soups and second courses with a similar component convenient, since there is no need for pre-preparation of seasoning.

When making a dry product, greens are placed in a warm, ventilated place. Dill is laid out on a flat surface in a thin layer. As the herbs dry, the plants are mixed, thereby achieving uniform drying.

Completely prepared dry greens are placed in a storage container. The use of glass containers with a sealed lid will allow foreign odors not to be absorbed into the product and will provide an opportunity to control the consumption of seasoning due to the transparency of the container.