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Dill "Boroda Monaha"
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Dill “Monk's Beard” — Anethum graveolens.
Ultra-early ripening!
An excellent compact variety for early greens: forms a crop in 25—35 days from germination.
Several additional rosettes form at the base of the stem. The leaf is tender, fragrant. The taste is subtle, spicy-tart.
Make furrows with the pointed edge of the packaging.
Dose the seeds accurately when sowing.
Mark the sowing place after embedding the seeds in the soil.
For earlier greens in Estonia, dormant autumn sowing is possible in late October — early November. The optimal distance between plants is 20×5 cm.
Ultra-early ripening!
An excellent compact variety for early greens: forms a crop in 25—35 days from germination.
Several additional rosettes form at the base of the stem. The leaf is tender, fragrant. The taste is subtle, spicy-tart.
Make furrows with the pointed edge of the packaging.
Dose the seeds accurately when sowing.
Mark the sowing place after embedding the seeds in the soil.
For earlier greens in Estonia, dormant autumn sowing is possible in late October — early November. The optimal distance between plants is 20×5 cm.
* Dill (Anethum graveolens) — is an annual plant of the Umbelliferae family. All its aerial parts, especially the seeds, have a pleasant aroma due to the essential oil they contain. Dill is grown for fresh greens, raw materials for drying and freezing, and essential oil; its umbel inflorescences are used as a spice in canning.
Dill varieties differ in the shape and color of the seeds, the habit of the rosette, the color of the leaves and the degree of their dissection, the size of the final leaf segments, the vegetative period from germination to bolting and seed ripening, and the duration of the period of economic suitability.
Features of the crop: light-requiring, moisture-loving, and cold-resistant (seeds begin to germinate at +3 °C, but the optimal temperature for growth is +15—20 °C).
Soil: dill does not make special demands on fertility; the fertilizers applied under the previous crop may be sufficient for it.
Seeds: weight of 1000 pcs. is about 1.5 g.
Germination: 14—18 days.
When to sow: before winter in the second half of October — early November; from April, as soon as the soil dries up, to the beginning of August, repeated sowings are carried out with an interval of 2—3 weeks.
Sowing rate: 2—3 g/m².
Sowing scheme:
• when grown for greens with a single harvest — continuous or ribbon sowing with row spacing of 5—10 cm and a distance between plants in a row of 0.5—1.0 cm;
• with multiple harvests — with row spacing of 30—45 cm, row distance 15—20 cm, while it is better to use varieties with a long period of commercial suitability (20—40 days): Russkiy razmer, Gurman, Kibray, Tetra, Lesnogorodsky;
• when grown for spices — sown with row spacing of 45—60 cm; distance in the row 4—8 cm. Sowing depth 1—2 cm, depending on the soil type.
Care: watering, weeding, loosening of row spacings.
Harvesting: on average, 30—40 days after the emergence of seedlings:
• a single continuous harvest (with the root or cutting) can be carried out when the plants reach a height of 10—12 cm;
• varieties with a long period of commercial suitability are harvested selectively, 2—4 leaves at a time, or a continuous cutting of the rosette is carried out above the growing point when the plants reach a height of 20—30 cm;
• when grown as a spice, dill is cut in the phase of maturation of the umbels (end of milky — beginning of waxy ripeness of seeds).
