Description of the variety of dill Dill, recommendations for cultivation and care
Dill is considered one of the most productive varieties in terms of green mass formation. The advantages of a plant are considered to be the ability to withstand frost and the ability to quickly obtain a product with a rich content of nutrients. To get the proper return from the plant, it is recommended that you familiarize yourself with the features of the garden culture and the basic recommendations for growing in advance.
Description of the variety
The Dutch plant is grown all over the world today. The description of the variety refers it to 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 greenery. The plant is considered a rich source of vitamins and mineral salts, therefore it is often used to prevent their deficiency, if necessary, to support the body during the rehabilitation period and to stimulate the work of the human immune system.
A feature of the variety is the ability to tolerate low temperatures well. Frost-resistant qualities allow the plant to tolerate a temperature drop down to -4 C.
Dill bushes are considered stunted, but the leaves are spreading. The height of the bushes reaches 150 cm on average. On average, 1 month passes from sowing to harvest. The flowering period begins late and from 1 m2 on average, up to 2 kilograms of greens are removed. For seasoning purposes, herbs can be harvested for 80 to 85 days.
Growing
Cultivation is carried out by sowing seeds in the ground. Planting is carried out from April to May. It is recommended to prepare the soil in the autumn period; for this, the soil is dug up and mineral fertilizers are applied. In most cases, the nutrients are sufficient and during the growing season no additional feeding of dill is required.
The growing area must be sunny. The culture loves loose fertile soils with a neutral acidity level. In acidic soil and with stagnant water, the plant feels bad. The following garden crops are considered good predecessors for dill:
- tomatoes;
- cucumbers;
- tomatoes;
- legumes;
- potato.
To improve the quality of germination, it is recommended to carry out pre-planting seed preparation. To do this, they are soaked in warm water for 1 or 2 days, while periodically changing the liquid.Rinsing of seeds under running water with a temperature of 60 C, for this they are placed in a cloth bag.
Before planting, the soil is well moistened and small furrows are formed with a depth of 1 to 2 cm. 15 cm are left between the rows. At a shorter distance, plantings thicken and the dill begins to grow poorly.
After filling the seeds with a small layer of earth, watering is not required, since when moistened after sowing, the seeds can go deep, and their germination will be difficult.
Care features
Dill belongs to a group of plants that are undemanding to care for. For a good yield of the crop, it is necessary to carry out timely watering and weed removal. If a dense crust forms on the surface of the bed, loosening is recommended.
In case of excessive thickening of the plantings, it is recommended to thin out the dill bushes. To do this, the soil is moistened, and the excess plants are uprooted. To obtain fresh herbs, dill seeds are sowed on a regular basis every 2 or 3 weeks.
Dill is considered a drought-resistant plant, but to obtain high yields, it is recommended to irrigate, avoiding excessive dryness of the soil. Dill has enough nutrition from autumn soil fertilization, but with poor growth qualities, 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 saltpeter are diluted per 10 liters of water. Dill has the quality of accumulation of nitrates, so the plant cannot be treated with nitrogen fertilizers, it is not recommended to apply manure to the soil.
Advantages and disadvantages
Along with good yield indicators, gardeners' reviews note such strong qualities of the variety as disease resistance and slow stem stemming. The plant is distinguished by its unpretentious care and does not require compliance with complex rules of agricultural technology. Dill Dill is able to withstand low temperatures and difficult growing conditions.
Characteristics of the advantages of the variety:
- rich in minerals and vitamins;
- the ability to quickly replenish the energy deficit in the body;
- the ability to improve blood supply processes;
- charitable effect on the urinary organs;
- beneficial effect on the heart system;
- the ability to lower blood pressure;
- calming effect on the nervous system.
Dill is now 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 on personal 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, cheeses; it is added during canning to add flavor to winter preparations.
Pests and diseases
Dill belongs to a variety of plants resistant to various types of diseases and pests. The main danger is associated with infection of plantings with powdery mildew. To prevent this type of danger, it is not recommended to form plantings next to carrots and celery.
For the prevention of diseases, it is enough to remove plant residues from the growing areas in autumn and observe the crop rotation rule, according to which dill cannot be planted in the same place for several years.
Harvesting and storage
The collection time is considered to be the period 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 greens for the winter, use the method of freezing, salting and drying dill. 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 winter. Before freezing, the collected raw materials are carefully sorted, selecting the defective leaves with a sign of rot. 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 salted. To do this, take a transparent glass container, in which greens and salt 1-2 cm thick are sequentially laid in layers. It is better to use coarse salt.
To prepare dry seasoning, it is required to spread the washed dill in a thin layer on a flat surface in a warm, lit room. As the plants dry, the dill is mixed periodically to ensure a uniform process. After complete drying, the product is laid out in storage containers.
