Mid-season variety (the period from mass shoots to harvesting for herbs is 40-45 days, for spices - 75-85 days). The plant is highly leafy, powerful, 30-40 cm high. The leaves are large, green, with a slight waxy coating, juicy, very fragrant.
Variety value: high yield, excellent taste and marketability, long-term inflorescence formation.
Recommended for drying, freezing, preparing a variety of seasonings and pickling.
The variety is distinguished by high yield, strong aroma, and relative disease resistance.
Taste qualities are high.
Dill is a cold-resistant, light-loving and moisture-loving culture.
Sowing is carried out repeatedly - before winter with dry seeds and several times in spring and summer, starting from late April - early May, to a depth of 1-2 cm in a continuous way or in an ordinary (with row spacing of 15-20 cm). To obtain flowering plants, a distance of 45-50 cm is left between the rows. To accelerate germination, it is advisable to soak the seeds before sowing for two days, periodically changing the water.
1,0 g = 600-800 seeds.