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Dill "Alligator"
Bush dill “Alligator” — Anethum graveolens.
A productive mid-late variety for multiple harvests of greens. The plants are compact and highly leafy. Stemming is delayed. Every week, 2—3 leaves are collected from the plant. The harvesting duration is 3—4 weeks.
To obtain earlier greens, dormant autumn sowing is possible in late October — early November. The optimal distance between plants is 20×5 cm.
It does not form an umbel for a long time, multiple cutting of greens is possible (practice has shown that in the conditions of Estonia, cutting can be done 3—4 times).
The leaf rosette is large and raised, which facilitates care during cultivation and contaminates the foliage less after rains.
The leaves are green with a bluish tint, aromatic, of high quality. The green mass of one plant averages 30—60 g, with good agricultural techniques — more than 100—150 g.
The height of the rosette is 14—25 cm. The yield is 1.5—2.5 kg/m².
Sowing in the ground in late April — early May.
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.
1.0 g = 670—830 seeds.
A productive mid-late variety for multiple harvests of greens. The plants are compact and highly leafy. Stemming is delayed. Every week, 2—3 leaves are collected from the plant. The harvesting duration is 3—4 weeks.
To obtain earlier greens, dormant autumn sowing is possible in late October — early November. The optimal distance between plants is 20×5 cm.
It does not form an umbel for a long time, multiple cutting of greens is possible (practice has shown that in the conditions of Estonia, cutting can be done 3—4 times).
The leaf rosette is large and raised, which facilitates care during cultivation and contaminates the foliage less after rains.
The leaves are green with a bluish tint, aromatic, of high quality. The green mass of one plant averages 30—60 g, with good agricultural techniques — more than 100—150 g.
The height of the rosette is 14—25 cm. The yield is 1.5—2.5 kg/m².
Sowing in the ground in late April — early May.
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.
1.0 g = 670—830 seeds.
* 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.
