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Dill "Zontik"
Dill "Umbrella".
Highly aromatic variety.
A mid-early, high-yielding variety that produces excellent greens and large “umbrellas”. From germination to harvesting for greens takes 33-40 days, and for spices – 62-65 days.
The rosettes are large, robust, and very leafy, reaching a height of 80-100 cm during the flowering period. The leaves are large, tender, and juicy. All parts of the plant are highly aromatic. The variety is resistant to cold snaps and is not damaged by pests and diseases. It does not turn yellow for a long time.
An unpretentious annual plant whose leaves are used both fresh and dried. They are used to flavor salads, meat, fish, and vegetable dishes.
Agrotechnics.
After sowing, the soil is mulched and slightly compacted. In the phase of 2-3 true leaves, the seedlings are thinned out. Seeds are sown several times a season with an interval of 10-15 days. To obtain earlier greens, pre-winter sowing is possible at the onset of light frosts.
1.0 g = 590-650 seeds.
Highly aromatic variety.
A mid-early, high-yielding variety that produces excellent greens and large “umbrellas”. From germination to harvesting for greens takes 33-40 days, and for spices – 62-65 days.
The rosettes are large, robust, and very leafy, reaching a height of 80-100 cm during the flowering period. The leaves are large, tender, and juicy. All parts of the plant are highly aromatic. The variety is resistant to cold snaps and is not damaged by pests and diseases. It does not turn yellow for a long time.
An unpretentious annual plant whose leaves are used both fresh and dried. They are used to flavor salads, meat, fish, and vegetable dishes.
Agrotechnics.
After sowing, the soil is mulched and slightly compacted. In the phase of 2-3 true leaves, the seedlings are thinned out. Seeds are sown several times a season with an interval of 10-15 days. To obtain earlier greens, pre-winter sowing is possible at the onset of light frosts.
1.0 g = 590-650 seeds.
* Salted dill.
Wash and dry the greens, put them in a half-liter jar, sprinkling the layers with salt. The next day, when the dill settles, add a new portion, etc., until the jar is full. Put two small boards crosswise on top and slightly press them down so that the juice comes out. Cover the jar with parchment paper, tie it up, and store it in a cool place. Take out the dill in portions as needed.
* Dill salad.
Wash the stems and leaves, cut them into pieces 2-3 cm long. Whip vegetable oil in a bottle with lemon juice, pour over the dill, adding salt. After 2-3 hours, the salad is ready.
100 g of dill, 2 tbsp. each of vegetable oil and lemon juice, salt — to taste.
* Dill paste.
Mix cottage cheese with hard cheese, mushroom broth, and dill greens, whip the mass and add finely chopped boiled porcini mushrooms to it.
100 g each of grated cheese and cottage cheese, 2 dried porcini mushrooms, 1 tbsp. of dill greens, 4 tbsp. of mushroom broth.
* Dill sauce.
Fry flour in oil, dilute with meat broth or vegetable decoction, add finely chopped dill, and boil over low heat. Before use, mix with vinegar (or lemon juice) and egg yolk, whip everything together. Serve with meat and fish dishes.
1 egg yolk, 1 tbsp. each of vegetable oil and wheat flour, 1 glass of meat or vegetable broth, 1 tsp. of table vinegar, dill, salt — to taste.
