Description of the Kibray dill variety, recommendations for care and cultivation
Kibray dill is one of the most popular types of horticultural crops grown in the conditions of Russian regions. The love of gardeners for this species is explained by the unpretentiousness of the plant and a large number of healing properties. To obtain greenery of proper quality, it is recommended to learn about the peculiarities of growing this variety before starting garden work.
Description of the variety
The Kibray variety is a medium-ripening dill variety. The plant is considered one of the best in terms of growth and yield of green mass. The variety is unpretentious in care and is capable of not forming umbrellas for a long time.
Garden culture has large rosettes with wide leaves. The average height of one rosette is 40 cm. Leaves of bright green color are characterized by juiciness with a delicate delicate spicy taste and rich aroma of greenery.
The description of the variety indicates the possibility of growing in closed structures and in the open field. To obtain an earlier return of the harvest, the seeds are sown early, if the temperature is not warm enough outside, then the planting site is covered with film or agrofibre. Maturity occurs in 40-45 days.
The yield of the variety is considered one of the highest and with 1 m2 you can get up to 3 kg. The average weight of an adult plant is about 30 grams. A feature of the garden culture of this species is considered to be the ability to maintain juiciness and proper appearance.
Growing
Kibray is easy to grow and does not require special planting skills, therefore it is suitable even for novice gardeners. In Russian regions, in most cases, the variety is grown in beds by sowing seeds in open ground. The characteristics of dill classify it as a type of cold-resistant garden plant. Seeds begin to grow when the soil reaches a temperature of 3 ° C. To ensure the normal development of dill, a sufficient temperature regime is from 8 to 10 ° C.
A general rule of thumb for getting a good return from your greens is not to plant too densely. The following crops are considered the best predecessors for a plant:
- cucumbers;
- tomatoes;
- legumes;
- cabbage.
It is recommended to prepare the place of permanent planting in the autumn. For this, a well-lit area is chosen, the soil is dug onto a shovel bayonet and fertilized. The best way to improve soil quality is considered to be a composition of the following components:
- 15 grams of ammonium nitrate;
- 10 grams of superphosphate;
- 10 grams of potassium salt.
A mixture of such components is introduced into the soil in an amount of 3 kg for each 1 m2... In most cases, this amount of nutrients is sufficient for the entire duration of the growing season.
More effective for growing dill to form not stripes, but small grooves 5 cm wide with a depth of 2 to 3 cm, while the seeds are sown over the entire width. A distance of 25 cm recedes between each furrow.
Care features
Care is to ensure timely weeding and watering. After the first shoots appear, the extra bushes are completely pulled out, since with this method the root system of neighboring plants is minimally damaged. Weeds at the planting site must be removed.
In most cases, autumn fertilizers are sufficient, therefore additional fertilizing is carried out in exceptional cases.
The need for mineral fertilization can often be determined by the appearance of the greenery. For example, yellow leaves and early bloom indicate a nitrogen deficiency.
In this case, it is enough to process the planting area with a solution of urea, prepared in the calculation of 1 tsp. funds for a full bucket of water. It is worth remembering that dill leaves have the quality of accumulating nitrates, therefore, you should not abuse nitrogen fertilizers. Dill should not be treated with ash, as this causes reddening of the leaves and slowed growth of shoots.
Advantages and disadvantages
Dill is valued for its high content of minerals and vitamins, as well as a large amount of essential oils. Such a product is a valuable source of useful substances that have a beneficial effect on the work of almost all vital systems of the human body.
The advantages of Kibray dill are:
- universality of use;
- high yield of greenery;
- the possibility of growing in street, greenhouse and home conditions;
- pleasant rich taste of greens;
- the ability to maintain taste, juiciness and proper appearance for a long time;
- the ability to use as a seasoning in fresh dishes and as a dry spice;
- broad opportunities in the field of prevention and treatment of various types of diseases.
Kibray dill can be used fresh and as a spice for various dishes. The greens add a rich flavor to salads and are often used in marinade recipes. The beneficial properties of the plant are well preserved when frozen, the dill leaves do not lose their beneficial qualities when dry.
Pests and diseases
One of the main diseases of dill varieties powdery mildew is considered. The Kibray variety is considered one of the few species that have a good immunity to this problem. Due to this feature, the crop can be grown even on wet soils.
When growing dill, it is impossible to treat the plant with chemicals, therefore, the fight against pests and diseases should be carried out only with the use of preventive measures, namely, compliance with crop rotation, complete destruction of the green mass after harvesting and digging the soil to a great depth.
Harvesting and storage
Dill collection time depends on the purpose of further use. If necessary, use it fresh or for preparation of dishes for direct use after harvest, you can pick the greens at any time. Greens should be harvested in the morning by cutting off the required amount of leaves or cutting off the shoot completely.
It is worth adhering to the following collection recommendations:
- mass collection for the purpose of preserving the harvest by freezing or drying is carried out when the dill reaches a height of 30 to 35 cm;
- to collect spices, a period is chosen when the age of the greens reaches 55-60 days;
- the seeds are harvested after the umbrellas acquire a gray hue and harden.
For storing dill for a long time, a freezing or drying method is used.After harvesting, the product must be prepared for storage:
- tear off yellow and wilted greens;
- dip the dill into a container of water, while the dirt from the greenery sinks to the bottom;
- shake out the bundles, transfer to a colander and rinse with running water;
- spread out on a towel and allow time to dry completely.
Fresh greens can be stored for about a month in a plastic container, the container does not allow air to enter and the greens do not rot. The vacuum container will allow save dill within six months. Longer storage can be ensured by treating greens with salt. To do this, the greens are crushed, placed in a glass jar in layers, alternating a layer of greenery and a layer of layers.
A popular method is to freeze dill. This option allows you to get dill in the winter and use it as an ingredient for the first and second courses.
The chopped greens can be placed in a plastic bag or placed in an ice-forming container with water. When placed in bags, do not press down too much greens and squeeze out air, which will better preserve the plant's healing and beneficial properties. The preparation of "dill cubes" ensures ease of further use, which makes the preparation of soups and second courses with such a component convenient, since there is no need for preliminary preparation of the seasoning.
When making a dry product, greens are placed in a warm, ventilated place. Dill is spread on a flat surface in a thin layer. As the grass dries, the plant is mixed, thereby achieving uniform drying.
Fully prepared dry herbs are placed in a storage container. The use of glass containers with a sealed lid will allow foreign odors not to be absorbed into the product and will provide an opportunity to control the consumption of seasoning due to the transparency of the container.
