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Dill "Lucullus" (500 g)
Prof Pack
New
Dill "Lucullus" — an early-ripening variety (30-35 days to bolting/stem formation).
High-yielding and highly aromatic!
The leaf rosette is upright, leaves feature deeply dissected segments, dark green in color with a bluish bloom, juicy, tender, and of high commercial quality.
Yield is 2.0-2.5 kg/m².
1.0 g = 600-800 seeds.
Variety value: elevated content of essential oils in the leaves.
Highly recommended for fresh consumption, freezing, drying, pickling, canning, and various other culinary uses.
Agronomy.
Seeds germinate at a temperature of +3...+5°C, and the seedlings easily tolerate spring frosts.
Demanding of light and moisture, but does not tolerate waterlogging. The best soils are loose chernozems, as well as humus-rich sandy loams and light loams, free of weeds.
Seeds are sown in open ground in early spring or autumn (for winter) in rows 30-45 cm apart to a depth of 2-3 cm. Seedlings emerge in 10-12 days.
For early greens, dill can be grown in greenhouses and hotbeds. Care comes down to loosening, watering, weeding, and feeding.
Harvesting: for greens, dill is harvested when the plant reaches a height of 20-25 cm (can be sown 5-6 times per season for continuous supply).
For long-term storage, the green mass is dried in well-ventilated areas and kept in tightly closed containers.
For seeds, dill is harvested when 60-70% of the seeds in the umbels turn brown.
High-yielding and highly aromatic!
The leaf rosette is upright, leaves feature deeply dissected segments, dark green in color with a bluish bloom, juicy, tender, and of high commercial quality.
Yield is 2.0-2.5 kg/m².
1.0 g = 600-800 seeds.
Variety value: elevated content of essential oils in the leaves.
Highly recommended for fresh consumption, freezing, drying, pickling, canning, and various other culinary uses.
Agronomy.
Seeds germinate at a temperature of +3...+5°C, and the seedlings easily tolerate spring frosts.
Demanding of light and moisture, but does not tolerate waterlogging. The best soils are loose chernozems, as well as humus-rich sandy loams and light loams, free of weeds.
Seeds are sown in open ground in early spring or autumn (for winter) in rows 30-45 cm apart to a depth of 2-3 cm. Seedlings emerge in 10-12 days.
For early greens, dill can be grown in greenhouses and hotbeds. Care comes down to loosening, watering, weeding, and feeding.
Harvesting: for greens, dill is harvested when the plant reaches a height of 20-25 cm (can be sown 5-6 times per season for continuous supply).
For long-term storage, the green mass is dried in well-ventilated areas and kept in tightly closed containers.
For seeds, dill is harvested when 60-70% of the seeds in the umbels turn brown.
