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Bush dill "Karlik"
New
Dill “Dwarf” — Anethum graveolens.
A compact bush variety. Early-ripening: from germination to harvesting greens takes 25—37 days.
The leaves have a beautiful emerald color, are juicy, and highly aromatic. Perfectly suited for freezing and drying.
Marketable yield when harvested for greens is 2 kg/m², for spices — 3.2 kg/m².
The variety is suitable for pot cultivation.
For earlier greens in the conditions of Estonia, dormant autumn sowing is possible in late October — early November.
Make furrows with the pointed edge of the packaging.
Dose the seeds accurately when sowing. The optimal distance between plants is 20×5 cm.
Mark the sowing place after embedding the seeds in the soil.
Agricultural technique.
Dill is a cold-resistant, light-requiring plant that prefers fertile, moistened areas. Dill seeds are sown on prepared soil without embedding, but with mandatory mulching with peat by 2—3 cm. Seedlings appear on the 10—15th day. Crop care consists of loosening the row spacings, watering, and feeding.
A compact bush variety. Early-ripening: from germination to harvesting greens takes 25—37 days.
The leaves have a beautiful emerald color, are juicy, and highly aromatic. Perfectly suited for freezing and drying.
Marketable yield when harvested for greens is 2 kg/m², for spices — 3.2 kg/m².
The variety is suitable for pot cultivation.
For earlier greens in the conditions of Estonia, dormant autumn sowing is possible in late October — early November.
Make furrows with the pointed edge of the packaging.
Dose the seeds accurately when sowing. The optimal distance between plants is 20×5 cm.
Mark the sowing place after embedding the seeds in the soil.
Agricultural technique.
Dill is a cold-resistant, light-requiring plant that prefers fertile, moistened areas. Dill seeds are sown on prepared soil without embedding, but with mandatory mulching with peat by 2—3 cm. Seedlings appear on the 10—15th day. Crop care consists of loosening the row spacings, watering, and feeding.
* To obtain autumn greens, dill seeds are sown in early August. For this purpose, a site with a structured, neutral soil without water stagnation is best suited, since with excess moisture and the formation of a dense crust or on acidic soils, dill grows poorly, and its leaves then acquire a reddish-purple color.
Dill seeds germinate slowly, therefore, to accelerate germination, they are soaked in warm water for 24 hours, then distributed on a damp cloth and kept in a warm place (+20—25 °C) until they peck.
Dill is sown in moist, warm soil and not allowed to dry out until shoots appear. The seeds are embedded to a depth of 2—3 cm — under such conditions, the plants will emerge in 2—3 days. The distance between rows of dill is 15—20 cm, and between plants in a row initially is 1—2 cm, and then (as it thickens) the dill is thinned out, leaving 15—20 cm between plants. With proper agricultural techniques, dill greens will be ready for harvesting 30—45 days after germination (depending on the variety).
* Kamchatka-style dressing.
Whisk the sour cream with the egg yolks and mix with horseradish, add sugar, salt, lemon juice, chopped herbs and mix well.
Ingredients: sour cream — 1 cup, horseradish (grated) — 4 tbsp, sugar — 3 tsp, egg yolks — 2 pcs., lemon — 1 pc., herbs (dill, parsley) — a little.
* Warsaw-style dressing.
Whisk the sour cream with the eggs, add salt, sugar, and lemon juice. Pour in the chopped dill and green onions, then mix.
Ingredients: sour cream — 0.5 cup, eggs — 2 pcs., sugar — 4 tsp, salt — 0.5 tsp, lemon — 1 pc., herbs (dill, green onions) — a little.
