Dill is valued by gardeners for its taste and ease of care. The prevalence of many varieties of dill is explained by its spicy aroma, which improves the perception of almost any dish. Different varieties differ in taste, ripening period, abundance of greenery and a number of other indicators. To grow suitable vegetation, you should familiarize yourself with all the varieties and make a choice.
Features of culture
Most varieties of dill can germinate on any soil without requiring specific care. The main growing process consists of following a standard list of actions, namely:
- Periodic visual inspection to detect and eliminate weeds.
- Regular moderate watering.
- Loosening the soil.
- Timely collection of ripened greens.
- Correct selection of the previous culture.
- Maintaining spatial isolation in the beds.
The plant is actively used fresh in cooking, as well as as a decorative decoration for summer cottages and for preservation. When growing greens, you should know what different varieties look like, including perennial and one-season varieties. The main classification of the crop divides all known species into early-ripening, mid-ripening and late-ripening. Each category has individual features and characteristics.
Early ripening varieties
To obtain an early harvest, appropriate varieties have been bred, the ripening period of which is 35-40 days. Early types of dill quickly begin to flower after ripeness, so it is not possible to harvest a large harvest. At the same time, the plant produces an abundance of umbels and seeds, which can be used for making seasonings and preserving vegetables. Since early varieties manage to grow in 1.5 months, you can plant subsequent batches of greenery throughout the season, or free up space in the beds for growing new vegetable crops.
Dill Grenadier
The early ripening variety Grenadier is intended for fresh consumption and for preparing spices. The seeds of the plant are planted in late April - early May. The leaves are rich green in color with pronounced segments.The distinctive characteristics of the variety include stable yield, persistent aroma, large and raised rosette. On one square of land it is possible to grow 2.5-3 kg of greenery.
Dill Gribovsky
It has high nutritional value and is famous for its aromatic and commercial qualities. The variety is suitable for growing in open ground under conditions of low acidity of the soil. The plant has an erect rosette, large dark green leaves with a dissected surface. The greens acquire a pronounced aroma due to the increased juiciness of the leaves. The variety can be planted from April to July. It is better to choose cucumbers, cabbage, tomatoes and other crops with similar characteristics as predecessors for the plant.
Dill Dalniy
A high-yielding variety with a semi-raised rosette and leaves with a slight waxy coating. It takes 38-40 days from the appearance of the first shoots to harvest. The main advantages of the variety are the accelerated appearance of greenery, resistance to diseases and dangerous insects, and the low tendency of bushes to lodging. The average is 2-2.5 kg per square meter. The plant is suitable for fresh consumption, preparation of seasonings, pickling and pickling.
Dill Redoubt
A low-growing and closed variety, intended for obtaining fresh herbs and using as a seasoning. At the base the stem has basal rosettes. The oblong, medium-sized leaves are distinguished by a faint waxy coating. The central part of the plant is convex, with small branches. The weight of dill ready for cutting is 30-40 g. The advantages of the variety are good presentation, a pronounced pleasant aroma.
Dill Umbrella
A common variety suitable for canning, drying, freezing for the winter and eating fresh. In addition to its versatility of use, it is valued for its juiciness, bright aroma and high content of vitamin C. Externally, the plant is a branched bush with a semi-spreading rosette and an abundance of leaves. The height of the bushes reaches 1 m.
Mid-season varieties
Varieties of greenery of medium ripeness form foliage and grow in 45-50 days. A larger number of leaf plates are formed in the rosettes of bushes compared to early ripening varieties. The duration of foliage formation is about three weeks. When cultivating mid-season plants, it is possible to grow a large harvest that can be harvested in portions throughout the season. The best mid-season varieties give a yield of more than 4 kg per sq. m.
Dill Amazon
The variety is intended for cultivation in greenhouse conditions or open ground. It is distinguished by the possibility of repeated collection by breaking off leaves from each bush. The main characteristics of the Amazon variety are a raised rosette, short and dense foliage, rich green color with a bluish tint, the presence of anthocyanin coloring during frosts, and resistance to flowering. The weight of leaves on one sprout ranges from 80 to 250 g.
Dill Lesnogorodsky
A high-yielding variety of greens with a high content of essential oils. The variety is characterized by slow stem formation, high aromaticity and a semi-spreading umbrella. The rosette is erect, the leaves are dark green with a waxy coating on the surface. Re-planting is allowed within one season. The bushes of the plant do not require special care and show good growth even with periodic cold snaps.
Dill Richelieu
The ripening period is 40-42 days from the appearance of the first shoots to readiness for harvesting. Suitable for fresh consumption and preparing spicy spices. Seeds are planted in early May. The bushes are resistant to pests and diseases. Richelieu is characterized by decorative properties, lace leaves of a bluish-green hue, a large rosette, and a pronounced aroma.
Dill Umbrella
A mid-early variety that forms multi-beam umbrellas with a diameter of up to 21 cm. The average ripening period is 33-37 days. If you want to use herbs as a spice, you need to grow the plant for about 70 days. The variety is characterized by branched bushes, succulent leaves, abundant vegetation, and a semi-spreading rosette. The average yield is 2-2.2 kg per sq. m.
Dill Max
An easy-to-care variety of greens that ripens in 40-45 days. The Max variety is suitable for planting in April-May. During the season, it is possible to collect greens from each bush many times. The harvest weight per plant is 25-40 g. The standard yield is 1.4 kg per sq. m. To increase the amount of yield, it is necessary to regularly remove weeds from the beds that can interfere with seed germination.
Late ripening varieties
For long-term storage and winter preparations, experienced gardeners grow late-ripening types of greens. You can harvest such plants throughout the entire season until late autumn and the onset of the first frost. Late-ripening species absorb more sunlight, due to which the foliage is saturated with beneficial nutritional components.
Late-ripening types of crops contain the maximum amount of vitamins and have a positive effect on the body when consumed periodically.
Dill Alligator
The plant forms bushes with abundant foliage and large rosettes. The height does not exceed 25 cm. The Alligator variety slowly forms umbrellas, so you can cut fresh greens several times a season. From each sprout it is possible to get up to 60 g of greenery, and with the use of fertilizing and specialized agricultural technology - about 150 g.
Dill Patterns
A highly productive plant species characterized by slow stemming, abundant foliage and versatility of use. Greens are suitable for drying, freezing or eating immediately after picking. During the ripening process, the plant forms a large rosette with large leaves. The main advantages of the variety include a long shelf life, light aroma, and high taste characteristics.
Dill Buyan
The bush variety Buyan ripens in 60-65 days, allowing for multiple harvests. When harvesting, the root leaves are cut off first, and then the side shoots. The variety is best grown in closed ground in seedlings. The bushes have a semi-raised rosette and large dark leaves with a slight waxy coating.
Dill Borey
The abundantly leafy variety Borey is distinguished by the rapid growth of dense green mass. The ripening period from the appearance of the first shoots to harvesting is about 60 days. For a long period of time, umbrellas do not form on the bushes, thereby prolonging the opportunity to cut fresh greens. The variety of the crop does not tend to turn yellow even in cold weather and is valued for its enlarged leaves and strong aroma.
Dill Kibray
The variety grows in large bushes with rosettes up to 40 cm in diameter. The wide leaves of the plant are very juicy and have a spicy-pungent taste.Harvesting begins two months after planting. Seeds of this species can be planted in late spring or before winter. The variety is famous for its high resistance to dangerous pests and such common diseases as powdery mildew, rot and verticillium wilt.
Dill Salute
The late-flowering variety Salut produces seeds slowly, so it is not suitable for use as a seasoning or for canning. A variety of non-yellowing greens can be harvested for fresh consumption several times during the same season. Repeated spring sowings, provided they are grown correctly, produce new greenery at intervals of 10-12 days. The culture forms large leafy bushes and takes root well in soils with neutral acidity.
Dill Kutuzovsky
A highly aromatic type of plant with a ripening period of 40-45 days from the moment of germination of seedlings. The bushes have a semi-raised rosette with large leaves, the size of which reaches 20 cm. The leaves are dissected into distinct thread-like segments of a pale green hue. From each plant you can get about 20-30 g of greens. Kutuzovsky is very popular among gardeners for its long shelf life and ease of care.
