Dill Monk's Beard is an early ripening variety. It is characterized by high yield and strong aroma, and therefore is widely popular among summer residents. The approximate harvest weight per square meter is 2 kg.
Description of the variety
Monk's Beard has closed plants that reach 100 cm in height. The leaf color 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 that the variety is unpretentious in care; even with minimal attention it produces 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 optimal temperature is +15 degrees. To harvest the crop over a long period of 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).
There is an opinion that autumn sowing will bring more harvest, since during this period the plant is not so susceptible to various diseases.
To get maximum yield, you should properly prepare the seeds for sowing. To do this, they are placed in a gauze bag and filled with water at a temperature of +50 degrees for 3 days. During the day, the settled water is drained at least 5 times. This method accelerates the emergence of sprouts and disinfects the seeds.
After this, the seeds are laid out on the same gauze bags, covered with a damp cloth on top, and left 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 obtain 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, it loves attention and moisture. To get juicy greens, they should be weeded and watered periodically.
Advantages and disadvantages
The main advantage of the Monk's Beard is high yield with minimal care. The variety can be used fresh, dry and frozen for preparing various dishes and pickles.In addition, the plant has medicinal properties. Dill is used for hypertension, hemorrhoids, and allergic rashes. The plant also has antispasmodic, sedative and diuretic effects. Thus, the advantages of the variety are:
- ease of care;
- low growing costs;
- minimal risks (unlike other crops, Monk's Beard is slightly susceptible to pests and diseases).
One of the disadvantages is the short shelf life in fresh form. If a crop is grown for sale, it must be sold within 1–3 days, otherwise its presentation will be lost.
Pests and diseases
Note! Monk's beard is slightly susceptible to pests, however, with insufficient care, the variety can be affected by some diseases.
Due to an unsuccessfully selected growing location or fertilizer, the variety may be susceptible 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 remaining plants are sprayed with copper-containing preparations or potassium permanganate.
- Dill rust mushroom - brown-yellow spots that appear in early June. To prevent disease, the seeds are soaked in hot water and then dried.
- Downy mildew is a fungus that develops on stems and leaves in wet weather. Eliminated with a 1% solution of colloidal sulfur.
- Black leg of umbrella plants - develops in greenhouse conditions with a lack of air or high humidity. To combat the disease, Fundazol is used.
Harvest and storage
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 begin harvesting.Leaves are cut with scissors or simply plucked off. It is better to carry out the procedure in the morning.
The day before harvesting, the plants are watered. For pickling, dill is harvested a little later, after 50–60 days. It takes an average of 100 days for seeds to ripen.
Since the fresh crop does not last long, it is usually dried. Tie small bunches and hang them in a dry, well-ventilated area. For dill pickles are placed in glass jars, generously sprinkle with salt, and store in the refrigerator.
