The Dill dill variety is considered one of the most productive species in terms of green mass formation. The advantages of the plant are its ability to withstand frost and the ability to quickly obtain a product rich in nutrients. To get the proper return from the plant, it is recommended to familiarize yourself in advance with the characteristics of the garden crop and the basic recommendations for cultivation.
Description of the variety
The plant of Dutch selection is now grown all over the world.The description of the variety places it in the group of annual crops that form umbrellas late, so the plant is able to form green mass for a long time. Due to 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 salts, so it is often used to prevent their deficiency, if necessary, to support the body during the rehabilitation period and to stimulate the functioning of the human immune system.
A feature of the variety is its ability to tolerate low temperatures well. Frost-resistant qualities allow the plant to tolerate temperatures as low as -4 0C.
Dill bushes are considered low-growing, but the leaves are spreading. The average height of the bushes reaches 150 cm. On average, 1 month passes from sowing to harvesting. The flowering period begins late and from 1 m2 On average, up to 2 kilograms of greens are removed. For seasoning purposes, the greens can be harvested over a period of 80 to 85 days.
Growing
Cultivation is carried out by sowing seeds in the ground. Planting is carried out between April and May. It is recommended to prepare the soil in the autumn; for this purpose, the soil is dug up and mineral fertilizers are applied. In most cases, the nutrients are sufficient and dill does not require additional fertilizing during the growing season.
The growing location should be sunny. The culture loves loose fertile soils with a neutral acidity level. In acidic soil and when water stagnates, the plant does not feel well.The following garden crops are considered good predecessors for dill:
- tomatoes;
- cucumbers;
- tomatoes;
- legumes;
- potato.
To improve germination qualities, it is recommended to carry out pre-planting preparation of seeds. 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 at a temperature of 60 0C, for this they are placed in a fabric bag.
Before planting, the soil is well moistened and small furrows with a depth of 1 to 2 cm are formed. 15 cm are left between the rows. With 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 can go deeper and their germination will be difficult.
Features of care
Dill belongs to the group of plants that are undemanding in care. For good yield, it is necessary to carry out timely watering and removal of weeds. When a dense crust forms on the surface of the bed, it is recommended to loosen it.
If the plantings are too dense, it is recommended to thin out the dill bushes. To do this, the soil is moistened and excess plants are uprooted. To obtain fresh herbs, re-sow dill seeds every 2 or 3 weeks on a regular basis.
Dill is considered a drought-resistant plant, but to obtain high yields, it is recommended to water without allowing the soil to become excessively dry. Dill receives enough nutrition from autumn fertilization of the soil, but if the growth quality is poor, 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 salt and nitrate are diluted per 10 liters of water.Dill has the ability to accumulate nitrates, so the plant cannot be treated with nitrogen fertilizers, and it is not recommended to add manure to the soil.
Advantages and disadvantages
Along with good yield indicators, reviews from gardeners note such strong qualities of the variety as disease resistance and slow shoot growth. The plant is easy to care for 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 the variety's advantages:
- rich content of minerals and vitamins;
- the ability to quickly replenish energy deficit in the body;
- the 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 direction when growing in household plots is the use of fresh dill, as an independent seasoning and an ingredient for preparing aromatic mixtures.
Dill is used in recipes for salads, soups, side dishes, and cheeses; it is added when canning to add a rich taste to winter preparations.
Pests and diseases
Dill is a variety of plants that are resistant to various types of diseases and pests. The main danger is associated with infection of plantings by 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 plant remains from growing areas in the fall and follow the rule of crop rotation, according to which dill cannot be planted in the same place for several years.
Harvest and storage
The collection time is considered to be 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 herbs for the winter, the method of freezing, salting 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. You can only freeze completely dried greens; for this, use plastic bags or special plastic containers.
For use in first and second courses, dill can be pickled. To do this, take a transparent glass container, into which greens and salt are successively laid out in layers 1-2 cm thick. It is better to use coarse salt.
To prepare dry seasoning, you need to spread the washed dill in a thin layer on a flat surface in a warm, lit room. As the plant dries, the dill is stirred periodically to ensure uniformity of the process. After complete drying, the product is placed in storage containers.
