Dwarf, fragrant variety producing deep green foliage. Small, fragrant, savoury leaves are used for food. Slow to grow and bolt, produces thick leaflets.
Suitable for growing pots for early spring harvesting. When grown outdoors, should be sown 10 days till the middle of June, and from 10th August to 5th September.
Produces lush foliage in the soil where the previous crop was fertilised with manure. Prefers moist, loose soil. Long germination period – approx. 13–20 days.
Dill can be grown in winter at home – in boxes on windowsills, however, additional lighting should be ensured. To preserve the aroma, freezing is recommended. This way, dill can be used to season cooked dishes or fresh meals.
5 g for 2 m2 area – predicted yield under favourable growing conditions 2-4 kg.
How many seeds of dill in 1 g - 590-650 pc.
* To obtain autumn greenery, dill seeds are sown in early August. For this purpose, a site with structural, neutral soil without stagnant water is best suited, because with excess moisture and the formation of a dense crust or on acidic soils, dill grows poorly, and its leaves then acquire a reddish-purple colour.
Dill seeds germinate slowly, so to speed up their germination, they are soaked in warm water for 24 hours, then spread on a damp cloth and kept in a warm place (+20+25°C) until they peck.
Sow dill in moist, warm soil and do not allow it to dry out until germination. Seeds are planted to a depth of 2-3 cm - in such conditions, the plants will sprout in 2-3 days. The distance between the rows of dill is 15-20 cm, and between the plants in the row initially - 1-2 cm, and then (as it thickens) the dill is thinned out, leaving 15-20 cm between the plants. Dill greens with proper agricultural technology will be ready for harvesting 40-45 days after germination.