Dill "Grenader" (1+1=3)

Dill "Grenadier".
Early ripening (30-35 days from germination to harvesting of greens, 70-90 days from germination to harvesting for spices) variety. Sowing in the ground is carried out at the end of April - beginning of May. The rosette is large, raised, 26-29 cm high. The leaves are green with large segments. The greens are tender, juicy, and highly aromatic. The variety is characterized by stable yield and unpretentiousness. Productivity for greens is 1.4-3.1 kg/m2, for spices 2.9-5.7 kg/m2.

* 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 to produce fresh herbs, raw materials for drying and freezing, and essential oil; its umbrella inflorescences are used as a spice in canning.
Dill varieties differ in the shape and color of the seeds, rosette habit, leaf color and degree of dissection, the size of the terminal leaf segments, the growing season from germination to stemming and seed ripening, and the length of the period of economic suitability.
Features of the crop: light-loving, 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 have any special requirements for fertility; fertilizers applied to the previous crop may be sufficient for it.
Seeds: weight 1000 pcs. 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, until the beginning of August, repeat sowings are carried out at intervals of 2-3 weeks.
Seeding rate: 2-3 g/m2.