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Dill is appreciated by gardeners for its taste characteristics and unpretentious care. The prevalence of many varieties of dill is due to the spicy aroma that enhances 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 of the varieties of dill are capable of germinating on any soil without requiring specific care. The main cultivation process is to follow a standard list of actions, namely:
- Periodic visual inspection to detect and eliminate weeds.
- Regular moderate watering.
- Loosening the soil.
- Timely collection of ripe greens.
- Correct selection of the previous culture.
- Compliance with spatial isolation in the beds.
The plant is actively used fresh when cooking, as well as a decorative decoration for summer cottages and for conservation. When growing greens, you should know what the different varieties look like, including perennial and one-season varieties. The main classification of the culture divides all known species into early-maturing, mid-maturing and late-maturing. Each category has individual characteristics and characteristics.
Early maturing varieties
To obtain an early harvest, the corresponding varieties were bred, the ripening period of which is 35-40 days. Early types of dill quickly turn to flowering after the onset of ripeness, therefore, it is not possible to collect a large harvest. At the same time, the plant gives an abundance of umbrellas and seeds that can be used for making seasonings and preserving vegetables. Since early varieties have time to grow in 1.5 months, you can plant the next lots in place of greenery throughout the season, or free up space in the beds for growing new vegetable crops.
The early ripening variety Grenadier is intended for fresh consumption and for the preparation of spices. Plant seeds are planted in late April - early May. Leaves are deep green with pronounced segments. The distinctive characteristics of the variety include stable yield, persistent aroma, large and raised rosette. It is possible to grow 2.5-3 kg of greenery on one square of land.
Possesses high nutritional value, is famous for aromatic and commercial qualities. The variety is suitable for outdoor cultivation in low acidity soil. The plant has an erect rosette, large dark green leaves with a dissected surface. Greens acquire a pronounced aroma due to the increased juiciness of the leaves. The variety is to be planted from April to July. It is better to choose cucumbers, cabbage, tomatoes and other crops with similar characteristics as precursors for the plant.
A high-yielding variety with a semi-raised rosette and leaves with a slight waxy bloom. From the appearance of the first shoots to harvest, it takes 38-40 days. The main advantages of the variety are the accelerated appearance of greenery, resistance to diseases and dangerous insects, and a low tendency of bushes to lodge. The average is 2-2.5 kg per square meter. The plant is suitable for fresh consumption, seasoning, pickling and pickling.
A short and closed variety intended for fresh greens and seasoning. At the base, the stem has root rosettes. Medium-sized oblong leaves are distinguished by a weakly expressed waxy bloom. The central part of the plant is convex, with little branching. The mass of ready-to-cut dill is 30-40 g. Advantages of the variety - good presentation, pronounced pleasant aroma.
A common variety suitable for canning, drying, freezing for the winter and fresh consumption. In addition to the variability of application, 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 abundant amount of leaves. The height of the bushes reaches 1 m.
Varieties of greens of medium ripeness form foliage and grow in 45-50 days. In the rosettes of the bushes, a greater number of leaf plates are formed in comparison with early maturing varieties. The duration of foliage formation is about three weeks. When cultivating mid-season plants, it is possible to grow a large crop, which can be harvested in portions throughout the season. The best mid-season varieties yield more than 4 kg per sq / m.
The variety is intended for cultivation in greenhouse conditions or in the open field. Differs in the possibility of multiple collection by breaking off leaves from each bush. The main characteristics of the Amazon variety are a raised rosette, short and dense foliage, a rich green color with a bluish tint, the presence of anthocyanin coloration in frost, and resistance to flowering. The weight of the leaves per sprout ranges from 80 to 250 g.
A high-yielding herb with a high content of essential oils. The variety is distinguished by delayed 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-disembarkation is allowed within one season. The bushes of the plant do not require special care and show good growth even with periodic cold snaps.
The ripening period is 40-42 days from the appearance of the first shoots to readiness for harvest. Suitable for fresh consumption and preparation of spicy spices. Seed planting is carried out in early May. The bushes are resistant to pests and diseases. Richelieu is characterized by decorative properties, lacy sheets of a bluish-green hue, a large rosette, and a pronounced aroma.
A mid-early variety that forms multi-rayed umbrellas up to 21 cm in diameter. 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, a semi-spreading rosette. The average yield is 2-2.2 kg per sq / m.
An unpretentious variety of greens to care for, ripening in 40-45 days. The Max variety is suitable for planting in April-May. During the season, it is possible to repeatedly collect greens from each bush. The weight of the crop 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 impede seed germination.
For long-term storage and harvesting for the winter, experienced gardeners grow late-ripening greens. You can harvest such plants throughout the season until late autumn and the onset of the first frost. Late-ripening species absorb more sun rays, due to which the foliage is saturated with useful nutrients.
Late-ripening crops contain the maximum amount of vitamins and have a positive effect on the body with periodic use.
The plant forms bushes with abundant foliage and large rosettes. The height does not exceed 25 cm. The Alligator variety slowly forms umbrellas, so that fresh greens can be cut several times per season. From each sprout, it is possible to get up to 60 g of greens, and when using top dressing and specialized agricultural technology - about 150 g.
A highly productive type of plant, characterized by slow stemming, abundant foliage and versatility of use. Greens are suitable for drying, freezing or consumption immediately after harvest. In the process of maturation, the plant forms a large rosette with large leaves. Among the main advantages of the variety are - long shelf life, light aroma, high taste characteristics.
The bush variety Buyan ripens in 60-65 days, allowing multiple harvesting. When harvesting, the root leaves are first cut, and then the side shoots. The variety is best grown indoors in seedlings. The bushes have a semi-raised rosette and large dark leaves with a slight waxy coating.
The abundant Borey variety is distinguished by the rapid growth of dense green mass. The ripening period from the moment the first shoots appear to harvesting is about 60 days. For a long time, umbrellas do not form on the bushes, thereby prolonging the ability to cut fresh greens. The variety of culture does not have a tendency to yellowing even when it gets cold and is valued for its enlarged leaves and strong aroma.
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 type can be laid 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 verticillary wilting.
The late-flowering variety Salute slowly forms seeds and is therefore not suitable for seasoning or canning. Non-yellowing greens can be harvested for fresh consumption several times during the same season. Multiple spring crops, provided that they are properly grown, produce new greens with an interval of 10-12 days. The culture forms large leafy bushes and takes root well on soils with a neutral acidity index.
A highly aromatic plant species with a ripening period of 40-45 days from the germination of seedlings. The bushes have a half-raised rosette with large leaves, the size of which reaches 20 cm. The leaves are dissected into pronounced threadlike segments of a pale green hue. Each plant manages to get about 20-30 g of greens. Kutuzovsky is very popular among gardeners for a long shelf life and unpretentious care.