Anethum graveolens.
Brand: Gavrish
Packaged:4,0 g
Availability:In Stock
Ex Tax: 1.85€
Bushy dill "Alligator" (series "1+1=3").
Mid-season (40-45 days from germination to harvest) variety, bush type. Designed for growing on greens.
It does not throw away the umbrella for a long time; multiple cuttings of greenery are possible (practice has shown that in Estonia, cutting can be done 3-4 times).
The rosette of leaves is large and raised, which makes it easier to care for when growing and pollutes the foliage less after rains.
The leaves are green with a bluish tint, fragrant, of high quality. The green mass of one plant averages 30-60 g, with good agricultural technology - more than 100-150 g.
The height of the rosette is 14-25 cm. Sowing in the ground late April - early May. Productivity 1.5-2.5 kg/m2.
1.0 g = 670-830 seeds.

Anethum graveolens, bush dill for multiple cutting.

* Salted dill.
Wash the greens, dry them, place them in a half-liter jar, sprinkling the layers with salt. The next day, when the dill has settled, add a new portion, etc., until the jar is full. Place two planks crosswise on top and lightly press them down so that the juice comes out. Cover the jar with parchment paper, seal, and store in a cool place. Remove the dill in parts as needed.
* Dill salad.
Wash the stems and leaves, cut into pieces 2-3 cm long. Beat vegetable oil in a bottle with lemon juice, pour over the dill, adding salt. After 2-3 hours the salad is ready.
100 g dill, 2 tbsp. spoons of vegetable oil and lemon juice, salt to taste.
* Pasta with dill.
Mix cottage cheese with cheese, mushroom broth, dill, beat the mixture and add finely chopped boiled porcini mushrooms to it. 100 g each of grated cheese and cottage cheese, 2 dried porcini mushrooms, 1 tbsp. spoon of dill, 4 tbsp. spoons of mushroom broth.
* Dill sauce.
Fry the flour in oil, dilute with broth or vegetable broth, add finely chopped dill, and boil over low heat. Before use, mix with vinegar (or lemon juice), yolk, and beat everything. Serve with meat and fish dishes.
1 yolk, 1 tbsp. a spoonful of vegetable oil and wheat flour, 1 glass of meat broth or vegetable broth, 1 teaspoon of table vinegar, dill, salt - to taste.

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