Are there views without umbrellas. Dill varieties: characteristics and description, which one is better to plant? Are there species without umbrellas Dill mammoth description

The first representative of bush dill is the Kibray variety that appeared in the early nineties. The plant acquired bushiness due to the fact that new leaves were formed in the leaf axils.

After some time, breeders managed to improve this culture and develop its new varieties - Salyut and Buyan. The main advantage of the latter was the long period of development before flowering, thanks to which gardeners were able to collect a large number of fragrant greens. But there were also disadvantages, including poor shape, brittleness and high susceptibility to root rot.

At the beginning of the 2000s, the breeding of varieties of the “new generation” began, devoid of the above-mentioned shortcomings. The most popular representatives of this group include Alligator and Amazon. Soon, the Almaz variety was bred, which incorporated even more improvements. The main difference between Almaz is a long period of greenery collection. This plant is able to provide fresh greens throughout the summer, growing new leaves after each harvest, but only with proper care.

As a rule, bush dill is cultivated sufficiently for a long time, for which the leaves accumulate a large number essential oils, providing a tart and unique aroma of culture.

According to statistics, to obtain 200 grams of greens, it is necessary to sow about 20 grams of dill seeds and only one gram of the Alligator variety.

Alligator - dill variety

The very procedure for growing this crop seems extremely simple, but in reality the matter should be approached thoroughly. The fact is that there are many different oils in the seeds, which significantly slow down the growth period. If conditions are favourable, then shoots are formed somewhere in eight to ten days after sowing, while at low temperatures this can be delayed for several weeks.

Note! To speed up germination, gardeners resort to the dressing procedure, which consists in soaking the grains in warm water for approximately 24 hours. Tellingly, in this case, the water must be changed periodically as it cools. After pickling, the first sprouts should form after a couple of days.

Bush dill is a light-loving crop; it is also extremely demanding on fertility and soil structure. The optimal temperature for growing is about 18-20 degrees. The height of adult specimens reaches 1.5 meters, and grown in greenhouse conditions - 2.5-3 meters. Leafy shoots grow from the sinuses (the latter, as noted above, provide the shape of a bush), the internodes in the lower part are close together. The length of an individual leaf is up to 45 centimeters, which is why, by the way, bush dill is often confused with fennel.

Bush dill - varieties

There are many bush varieties that differ from each other both in their shape and in the height of the bushes. Let's get acquainted with each of them in more detail.

Table. Brief characteristics bush dill

It is also worth noting that in most cases, gardeners plant the Alligator variety.

Video - Bush dill

Growing bush dill at home

Varieties of the culture described in the article can be grown in two ways:

• by sowing seeds in open soil;
• by growing seedlings, followed by transplanting into the ground.

Let's get acquainted with the features of each of the methods in more detail.

Method one. Outdoor cultivation

The cultivation process traditionally begins with careful preparation.

Stage one. We prepare the seeds

As a rule, the peduncle of bush dill is formed at the end of the season, so in most of the country the seeds do not have time to ripen. And not to buy every year planting material, at least a few plants should be grown through seedlings - so the seeds will ripen before the onset of cold weather.

Note! Due to the high content of essential oils, seed germination deteriorates over time. And if you are not sure about the freshness of the material, then it is better to soak it in warm water as described at the beginning of the article.

Before sowing, spread the grains on a piece of cloth and dry until flowability appears.

Stage two. Preparing the ground

Bush dill loves fertile soil, which perfectly absorbs moisture, although it is quite suitable for it. most of neutral soils. And in view of the fact that the roots of the culture are powerful and are able to go to a depth of up to half a meter, an appropriate thickness of the fertile layer is required for normal development.

First of all, apply a mineral/organic fertilizer to the soil; the application rates that you must adhere to are as follows (for one square meter):

Note! Do not add ash, dolomite flour and lime under dill - because of this, it may turn red and stop developing. In addition, the soil must be well-drained, as the culture does not tolerate stagnant water.

Stage three. Sowing seeds

Sow seeds in loose and moist soil. The best time for this is the end of April or the beginning of May. Sowing should be done across the beds.

For greater convenience, take a small plank and make grooves with it (the distance between them should be 15-20 centimeters). If the planting is denser, then side shoots will not form, and plant development will be the same as in ordinary garden varieties. After that, water the soil and place the seeds in the furrows in increments of 1.5-2 centimeters. Dig on top of the furrow with a two-centimeter layer of peat or humus, slightly compact the soil. Re-watering is not necessary.

It remains only to cover the landing site with a piece of film until seedlings form. It is difficult to answer exactly when the bush dill will rise, because a lot depends on the type of soil and temperature conditions. Be that as it may, when seedlings appear, thin them out.

Thinning, by the way, is necessary several times. When the height of the seedlings reaches 6 centimeters, the distance between them should be increased to 5-7 centimeters; in the future, as it grows, the distance between the bushes should be increased first to 10-12, and then to 15-20 centimeters.

Stage four. Further care

Bush dill care consists of watering and removing weeds. Remove weeds until three or four leaves appear on each seedling. Further, the dill will begin to grow more intensively, and weeds will no longer be able to drown it out.

Water the plants every week, while the water consumption should be 5 liters per square meter. As for fertilization, it is not required if you have already fertilized the soil before sowing. Although you can make root dressing several times during watering (add ½ liter of mullein and 1 teaspoon of urea for every 10 liters of water).

Note! Do not use nitrogen fertilizers unless absolutely necessary, as nitrates can accumulate in dill leaves. The exception is when plants suffer from a nitrogen deficiency, which may be evidenced by yellowing leaves and slow development.

Video - How to grow bush dill

Method two. Growing through seedlings

We will immediately make a reservation that the procedure is not much different from the seedling cultivation of other crops, therefore, it will be considered only briefly.

For such cultivation, the Diamond variety is most suitable. Sow the seeds about a month before transplanting into open soil - in other words, somewhere in the first days of April.

Step 1. Fall asleep in wooden boxes or other seedling mixture containers, make centimeter-deep furrows in it in increments of 1.5-2 centimeters.

Step 2 At a distance of 0.5-1 cm, place in the furrows.

Step 3 Cover the furrows with a small amount of soil, water, cover with glass or PET film and place the containers in warm place. The temperature should be between 18 and 22 degrees.

Step 4 After germination, remove the glass / film, and place the boxes in a cool place (10 to 12 degrees) for several days. After this time, maintain the temperature indicated in the previous step.

Step 5. When the first true leaves appear, move the plants into cassettes with cell sizes of 5x5 centimeters.

Step 6. In the future, periodically water the plants. When the seedlings have six to seven true leaves, you can transplant the seedlings into the garden. We have already familiarized ourselves with the features of subsequent care.

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SOWING: sow dill before winter or in early spring. Apply multiple spring-summer crops with an interval of 10-12 days. Seeding depth is 1-2 cm. Prefers sandy, light loamy, well-cultivated, neutral soils.

CARE: consists in loosening row spacing, weeding, watering, top dressing. When growing dill for pickling and for seeds, the plants are thinned out, leaving 10-15 cm between them.

Dill SUPER DUCAT

Late-ripening high-yielding variety for greens From full shoots to flowering 70-150 days. The plant is well leafy. The leaves are dark green with a wax coating, juicy, tender. Umbrella semi-spreading, large. The variety has a slow stalk formation and the laying of inflorescences. The aroma is strong. Advantages of the variety: strong aromaticity, high content of ascorbic acid, juiciness and tenderness of greens, long economic shelf life.

Dill GRIBOVSKY

A well-known variety for fragrant herbs and spices for pickles. The variety is mid-season. From full shoots to economic suitability 30-45 days, to flowering - 65 days. The leaves are dark green, large, with a slight wax coating. Suitable for fresh consumption, drying, salting, freezing. Resistant to disease and pest damage. Suitable for winter sowing.

Dill LESNOGORODSKII

High yielding mid-season variety. The period from full germination to harvesting for greens is 25-40 days, for spices - 60-S0 days. The leaves are large, dark green, with a slight wax coating. Umbrella semi-spreading, large. High aromaticity. Greens are tender, juicy, for a long time (up to 14 days) retains marketability.

Dill Mammoth

A new unique variety of foreign selection. The type is profuse. It is characterized by high yield (yield of green mass 2-3 kg/mg) and strong aromaticity. The plant quickly builds up a powerful green mass. The rosette of leaves is powerful, semi-raised. The leaf is large, with a slight wax coating. Does not turn yellow. To obtain the maximum yield, it is necessary not to thicken the crops and water regularly.

Advantages: high yield of green mass and slow stem formation and inflorescence formation.

Dill Green Alley

A high-yielding early ripe variety (the period from germination to harvesting for greens is 30-35 days, for spices 75-85 days), intended for cultivation both in open and protected ground. A compact, but at the same time tall plant (up to 110 cm) reaches a mass when harvested for greens 30-35g, for spices - 70-75g. Beautiful oblong dissected leaves of medium size, dark green with a bluish tint and a slight wax coating have a strong and persistent spicy aroma and delicate taste. The yield for greens is 2.7-3.1 kg/sq.m., for spices 4-4.3 kg/sq.m.

Dill Dwarf

An excellent early ripe variety (the period from germination to harvest is 37-42 days), intended for growing on greens and spices in open and protected ground. Forms a compact bush, medium height (up to 45cm), perfect for growing in pots. Beautiful juicy emerald leaves of medium size have a pleasant persistent aroma and delicate refined taste. Does not lose its useful and taste qualities freezing and drying. Advantages of the variety: compact plant, perfectly retains taste and beneficial features during drying and freezing.

Dill Vologda lace

High-yielding, densely leafy late-ripening (the period from sprouts to harvesting for greens - from 35 to 60 days, for spices - from 60 to 100), a simple and unpretentious variety in cultivation, characterized by a particularly high yield, a high content of essential oils, which give a special richness and pleasantness taste.

Dill Reliable

Compact, very fragrant, cold-resistant mid-season (period from germination to harvesting for greens 25-40 days, for spices 60-100 days) variety resistant to stemming, forming compact bushes of medium size. The leaves are green, slightly elongated, medium-cut in shape, covered with a slight wax coating. The variety has a rich, pronounced aroma. Suitable for growing in pots and open field.

Dill

Mid-season variety, forms a powerful leafy bush. The leaves are large, 28-36 cm long, green with a waxy coating. Greens are juicy and tender. A distinctive feature is slow stem formation and late initiation of inflorescences. Perfect for many dishes, or for pickling and canning in the fall.

Growing greens must be approached armed with information. Dill varieties differ in terms of ripening, abundance of leaves, richness of aroma. To choose the culture most suitable for personal needs, a comparison of several options will be required.

Classification of dill varieties

Dill fragrant, ordinary or garden is a popular fragrant seasoning with a spicy smell. Greens are grown on every suburban area, in greenhouses t on the windowsill. The plant is short lived. The stem is straight, ribbed, with varying degrees of branching. Its height is 50-150 cm. The leaves are strongly dissected, the segments are linear-filamentous. Lower petiolate, upper sessile. The inflorescence is a double umbrella, up to 15 cm in size. The fragrant plant is used in cooking and conservation, consumed fresh and dried.

Information. The herb is cultivated on all continents and is found wild in Asia and North Africa.

The culture is undemanding in care, cold-resistant, quickly acquires consumer qualities. Dill is divided into three groups according to the ripening time:

• Early - 30-40 days pass before stemming, flowering occurs after 2 weeks. Seeds ripen in 85-105 days. Greens can be cut when reaching a height of 10-15 cm. Only 5-6 leaves are formed on plants. Early ripe varieties are recommended for seed collection and conservation.
• Mid-season - the stems grow to a marketable appearance 40-50 days after germination. The green mass is noticeably larger than that of earlier varieties. The culture is used to collect herbs and umbellate inflorescences for spices. Cutting of young plants begins in May-June. Green leaves are tied into bunches. Best time for work - until noon, but after the dew has dried.
• Late - the maturation of the culture is slow, the process takes 45-57 days. Inflorescences are formed even later. The advantage of late-ripening dill is the ability to cut greens for a long time. To flow herbs not interrupted, it is recommended to sow seeds into the ground every 2-3 weeks.

Full information on landing dates in the article.

In addition to the ripening period, plants differ in external signs:

• outlet size;
• leaf color;
• the degree of dissection of the sheet plate;
• intensity of aroma and taste.

Popular varieties

"Plentiful"

The culture belongs to mid-season, during the growing season a powerful bush is formed. It is characterized by abundant foliage of medium size, strongly dissected. The greens are juicy, tender, there is a wax coating. Planting time in open ground - April - May. Dill does not produce flower stalks for a long time. The stem grows up to 130 cm. Productivity is 2.9-3.5 kg.

"Kibray"

The first development of Russian scientists to develop a bush form of dill. It ripens late, technical maturity occurs after 40 days. The variety is highly valued by gardeners for the abundant foliage on the bushes. The color is light green, there is a natural yellowish tint and a slight wax coating. The rosette is large, its height is 30-40 cm. It will grow up to 12 leaves on a juicy stem. The aroma is strong, the greens are tender, with a pleasant taste. In the flowering phase, a convex central umbrella with many rays appears.

Sowing is carried out in a continuous way, 25 g of seeds per 1 m 2 are taken. Planting is recommended from April to July. Planting depth 1-2 cm. Harvesting takes place in May-September. Up to 3 kg of greens are obtained from 1 m 2 of the plot, and the weight of the bushes for spices is 2.8-6.3 kg.

Gribovsky

Culture has long been known to gardeners. It is early ripe, resistant to cold, drought, common diseases and pests. Characteristics:

• standing socket, height - 14-25 cm;
• color - dark green;
• plant weight - 25-30 g;
• technical maturity - 40-50 days;
• sheet size - 12-20 cm;
• inflorescence diameter - 18-28 cm;
• yield - 1.5-2 kg / m 2.

"Diamond"

The culture is characterized by a long period of maturation, before the collection of spices 120-140 days. Commodity quality acquires in 42 days. Characteristics:

• socket - 26-29 cm;
• number of leaves - 21;
• green weight from 1 bush - 30-150 g;
• leaf length - 18-25 cm.

Greens with a bluish tint, the leaves are large, strongly dissected. Pleasant aroma.

"Dill"

Mid-season variety with excellent aroma. Inflorescences are laid late, for a long period you can cut the greens. Additional benefits - abundant foliage, high yields. Peculiarities:

• collection in 25-30 days;
• leaves are medium in size, petioles are short;
• color - dark green;
• yield - 2-2.5 kg / m 2;
• weight - 10-14 g.

The plant is used for cooking and preserving.

"Aurora"

Early dill is rich in vitamins and essential oils. Greens fragrant, tender. The plant is spreading, undersized. The leaves are grey-green. Technical ripeness occurs in 25-35 days. The variety is resistant to powdery mildew, it is possible to grow in partial shade.

"Goldcrown"

Variety of Dutch selection with a large, sprawling rosette. A powerful bush will grow up to 150 cm. The color is deep green. The leaves are thinly dissected, has a waxy coating. The plant is resistant to bolting, can be grown in a greenhouse and open ground.

Boreas

Farmers highly appreciated the dense foliage, aromaticity and slow stemming of the plant. The variety is late ripening. Used for greens and technical processing. Cutting starts after 39-55 days. Peculiarities:

• number of leaves - 8-11;
• rosette height - 28-36 cm;
• stem height - 120-130 cm;
• color - green with a bluish tint, there is a wax coating;
• umbrella diameter - 18-22 cm.

The variety is resistant to the disease, the yield depends on the care, the indicators are 0.7-4.2 kg / m 2.

"Hera"

A productive variety of bush dill from German breeders is mid-season. It takes 40 days for technical maturity. The bush is low, but the outlet is raised. The leaves are large, strongly dissected. Their segments are short and wide. The coloration is dark green. One bush weighs up to 150 g. Advantages of the variety: stable yield, strong aroma, long vegetation.

"Mammoth"

Mid-season variety. During the flowering period, the plant reaches an impressive size, its height is 150-160 cm. The bush is compact. Shoots grow in the axils of the lower leaves, according to the principle of pinching tomatoes. The socket is raised. Large leaves of a grayish-green hue are covered with a wax coating. The culture gives a high yield of aromatic herbs and spices. Dill is intended for cultivation in the open and closed ground.

"Russian giant"

The bush is distinguished by large foliage and a dense rosette. The delayed formation of inflorescences allows the use of delicate greens for an extended period without additional sowing. The socket is raised, the leaves do not come into contact with the soil. This helps them stay clean and prevents the spread of fungal diseases. From one bush, gardeners collect 150 g of greens, and the total weight for spices is 220 g. The culture is mid-season, it is harvested 35-45 days after germination.

A versatile variety suitable for industrial cultivation and planting in the garden. Recommended for protected and open ground. In regions with temperate climate seedling method of cultivation is used.

"Hercules"

Mid-season variety with spreading rosette. The first harvest takes place 35-45 days after the emergence of sprouts. Start cutting from the rosette, then comes the turn of the leaves of the lower tier. Characteristics:

• rosette height - 18-25 cm;
• sowing time - April, May;
• color - dark green;
• application - cooking, conservation;
• weight - 30-60 g.

"Grenadier"

Early ripe plants are distinguished by juicy greenery with a strong aroma. Distinctive feature varieties - resistance to lodging. The foliage is delicate, light green. "Grenadier" refers to the bush forms of dill. Early culture makes it possible to collect greens for the table in 30-35 days. The socket is raised, height 20-25 cm. It grows up to 10 leaves 15 cm long. Dill can be planted in open ground and in a greenhouse. In protected conditions, the stem reaches 3 m. Aromatic and gustatory qualities are excellent. Bush weight 30-40 g, total yield - 1.8 kg / m 2.

Information. Dill is an annual umbrella plant, if the seller offers a perennial variety, this is a hoax.

Dill "Alligator"

The variety is loved by many gardeners. It belongs to the late-ripening ones, the period from the emergence of shoots to the collection of greenery is 40-45 days. The stem with an umbrella appears after 115 days. The culture is widespread in temperate regions. The plant does not give a seed cap for a long time, so it is cut several times a season.

Characteristics and description of the variety:

• rosette height - 30-40 cm;
• bush weight - 30-55 g;
• leaf color - green with a bluish tinge;
• aroma is very strong;
• stem height during flowering - 120-150 cm;
• productivity - high 14-42 t/ha.

The plant can be grown in any area, it is not demanding on lighting. Cold-resistant greens are planted in early spring or autumn, closer to frost. Dill is responsive to organic fertilizers incorporated into the soil since autumn. When leaving, loosening, weeding the soil and watering will be required.

Grade advantages:

• late start of flowering;
• the ability to repeatedly cut the greens;
• resistance to bad weather and diseases;
• raised outlet eliminates leaf contamination after rain and irrigation;
• persistent aroma and pleasant taste.

The culture is undemanding in cultivation, it is recommended for beginner gardeners.

Information. With competent agricultural technology, the weight of the bush reaches 100-150 g. The yield is 1.5-2.8 kg / sq. m.

dill bush

A real find for farmers was the creation of a plant capable of forming new leaves in the axils of the main leaves. hallmark new varieties has been delayed emergence of inflorescences. It became possible to clean the greens 2-3 times during the summer. The first cultures were vulnerable spot- weak immunity. Plants were easily affected by root rot and black leg. The leaves were thin and long.

Information. The first bush variety is Kibray, it was registered in the 90s of the last century.

The new generation of bush varieties was spared the old problems. Plants have become healthy and resistant to many diseases of umbrella crops. Dill with long maturation manages to accumulate a significant amount of essential oils in the leaves and stem. This feature makes the greens more fragrant, gives a rich, tart taste. By the flowering phase, bushes in open ground grow up to 1.5 m, and in greenhouses even higher - 2.5-3 m.

Landing

High yields and taste qualities of bushy greens depend on compliance with the rules of agricultural technology. The plant needs loose soil with a fertile layer of 40-50 cm. To provide it with nutrition, humus and mineral fertilizers are introduced into the soil. The sowing depth is 1-2 cm. A distance of 30 cm is made between the rows. Such a scheme will provide optimal conditions for the development of greenery. In cramped plantings, side shoots are not formed in bush dill.

Seeds are soaked before planting to promote germination. Sow in April, then after 2-3 weeks the next lots are sown. According to the terms of crop rotation, good predecessors for bush greens are tomatoes, cabbage, cucumbers. The first shoots appear in 1-2 weeks. They are thinned out, leaving 5-7 cm between plants. 2 more procedures are carried out to bring the gap to 15-20 cm.

Features of care

Care activities - weeding and watering. Irrigation should be regular. Weeding is especially relevant for initial stage development, grass does not harm adult bushes. After rains, row spacing is loosened. In fertile soil, in which all necessary fertilizers, plants develop well without additional feeding.

Dill has many pests: aphids, carrot psyllid, umbrella moth, carrot fly. To save the greenery, the Fitoverm drug, infusions of tobacco, hot pepper, and onion are used. Flowers - marigolds, nasturtium calendula will help scare away insects from the garden. In case of violation of agricultural technology (excessive watering, dense planting), fungal diseases threaten the plant.

The advantage of bush dill is the long absence of arrows. In cold regions, this feature does not allow the seeds to ripen. Farmers cannot collect planting material from their plot. The solution was to grow greens in seedlings. Seeds are sown in containers in March-April. By May, the grown seedlings are transplanted into open ground.

Advice. Winter sowing gives a good result. Seeds are planted with the onset of frost, preventing their germination. Embedding to a depth of 3-4 cm. The surface of the beds is mulched with peat or straw.

The best bush varieties

"Amazon"

Plants with an average ripening period are suitable for growing for cutting and harvesting spices. The first collection of greens is possible after 40-45 days. The rosette is erect, the leaves are large, green with a slight bluish tint. Farmers recognize the advantages of the variety:

• excellent taste and aroma;
• high yield;
• late appearance of arrows;
• versatility of application.

The height of the rosette is 30-40 cm, the bush reaches a weight of 100 g.

"Buyan"

Mid-season culture will improve the taste of salads, first and second courses, preservation. The technical maturity of dill occurs 58-65 days after germination. Characteristics:

• rosette length - 35-40 cm;
• color - dark green;
• number of leaves - 24-32;
• bush weight - 230-245 g;
• yield - 5-5.5 kg / m.

Seeds are deepened by 1 cm, sowing time is April-May. The variety is recommended to be grown through seedlings. Dill "Buyan" has a high content of essential oils.

"Richelieu"

The plant belongs to mid-season varieties, greens begin to be harvested after 40-42 days. Feature varieties - lacy leaves with thin and long lobes. They are colored green with a bluish tint. During the growing season, the green mass grows abundantly. It has a strong, pungent aroma. The culture is used fresh, frozen, dry. Flowering occurs in August. The total yield is 3.7-4 kg / m 2. The plant has strong immunity to powdery mildew and most fungal infections.

Dill varieties for greens

Dill without umbrellas does not exist, the inflorescences are necessary for the plant to reproduce. After the flowering phase, seeds ripen in them. Early varieties form umbrellas already in June, so the collection of greenery is very limited in time. Breeders have created plants with an extended growing season. Late-ripening varieties require more care. Their growth falls on hot summer months therefore requires watering 2-3 times a week. Irrigation must be balanced, lack of moisture impairs taste, leads to yellowing of the leaves. Excess water provokes fungal diseases.

What dill is better to plant on greens? The following varieties received recognition from farmers:

"Salute"

The late-ripening variety of Russian selection is recommended for cultivation throughout the country. Gardeners have known him since 1996. The culture gives a good harvest in open ground and greenhouses. Greenery for cutting grows up to 47-55 cm, in the flowering phase the plant is 120-150 cm. More than 20 leaves are formed in the rosette. The leaves are large, flat, green with a bluish tint. The length of the petioles is 16 cm. The stem is strong, lighter than the dense foliage.

Variety benefits:

• fast regrowth after cutting;
• fragrant leaves;
• resistance to disease and drought;
• high yield of 4.5-4.7 kg / m 2.

During the flowering period, a large umbrella 30 cm in size is formed, containing 40-55 rays. Seeds are elliptical, flattened, dark brown at the time of maturation.

"Kutuzovsky"

Dill is great for planting on greens. The variety is high-yielding, in its qualities it is similar to Borey and Kibray. Cut off at 40-50 days. Arrows releases 10 days later than early varieties. Ripening is medium late, the rosette is raised, the number of leaves is 12 pieces. They are very fragrant, with a delicate taste. The color is light green, the weight of one bush is 20-30 g. In industrial cultivation, it is removed at the first cut entirely with the root. The plant is suitable for drying and freezing, popular in conservation.

"Mischievous"

The plant produces a raised, semi-spreading rosette of light green leaves. There is a wax coating on the surface. The variety is medium late, the inflorescence does not form for a long time. The leaves grow profusely, the seeds sprout together. "Naughty" is recommended for growing not only in the garden, but at home, on the windowsill. The bush weighs 25-30 g during harvesting. The total yield per 1 m 2 is 1.6 kg.

"Tatran"

The culture of Czech selection is distinguished by an early period of technical maturity (35-40 days) and increased resistance to the formation of arrows. The greens have a strong spicy flavor. The leaves are dark green. Stem height 90-115 cm. It is recommended to sow in a continuous way, the distance between rows is 35 cm. Dill is used fresh, dried, frozen.

The list of the State Register includes 70 varieties of dill. For gardeners and entrepreneurs, shrub plants with late arrow formation are of value. Growing multiple varieties different period ripening will provide seasoning from spring to late summer.

Description of the variety Dill Mammoth

Belongs to the abundant type. Rapid growth of green mass. long time an umbrella is not formed, extending the life of the plant for greenery. Has a strong aroma.

The variety is mid-season. The plant is large and fast growing. The leaf is long with large lobes, dark green in color, with a slight wax coating.

It is grown by direct sowing of seeds into the ground in rows with a distance between plants of 6-8 cm (thickened crops must be thinned out). Regular watering is required.

Description:

Mid-season variety. The period from full germination to harvesting for greens is 42 days, for spices - 86 days. The rosette of leaves is semi-raised. The leaf is large, grayish-green with a strong wax coating, medium dissected. Plant in the flowering phase 150-160 cm high, compact. The mass of one plant when harvested for greens is 7-8 g, for spices - 21-24 g. The aroma is excellent. Variety value: stable yield, high aromaticity. It is used for greens, as well as for drying and freezing.