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Dill "Moravan" (seedstape)
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Dill "Moravan" (seeds on tape).
High-aroma late-maturing variety (70-80 days from sowing).
Plants are heavily leafy, spreading. Plant height in the flowering phase is 100-110 cm. Leaf colour ranges from dark silver to blue-green.
The average weight of one plant when harvested for greens is 15-20 g (yield 1.8 kg/m2), and for spices – 74 g (2.8 kg/m2).
Recommended for fresh consumption, drying, salting, freezing, and for canning vegetables.
Sowing in open ground is carried out at the earliest possible dates, in late April – early May, to a depth of 1-1.5 cm (winter sowing is possible in late October). To obtain greens continuously, repeated sowing is carried out with an interval of 20 days until mid-August.
In winter, dill can be grown at home in boxes on windowsills, but additional lighting will be required.
Advantages of seed tape: a more abundant and high-quality harvest. With sufficient moisture, seeds germinate quickly and evenly. Sowing is neat, the distance between rows is the same, so weeding and covering the culture with garden film is easier and more convenient. Water the soil before laying the tape. Then cover the tape with earth and water abundantly.
From a tape 4 m long, you can get about 280 dill seedlings.
High-aroma late-maturing variety (70-80 days from sowing).
Plants are heavily leafy, spreading. Plant height in the flowering phase is 100-110 cm. Leaf colour ranges from dark silver to blue-green.
The average weight of one plant when harvested for greens is 15-20 g (yield 1.8 kg/m2), and for spices – 74 g (2.8 kg/m2).
Recommended for fresh consumption, drying, salting, freezing, and for canning vegetables.
Sowing in open ground is carried out at the earliest possible dates, in late April – early May, to a depth of 1-1.5 cm (winter sowing is possible in late October). To obtain greens continuously, repeated sowing is carried out with an interval of 20 days until mid-August.
In winter, dill can be grown at home in boxes on windowsills, but additional lighting will be required.
Advantages of seed tape: a more abundant and high-quality harvest. With sufficient moisture, seeds germinate quickly and evenly. Sowing is neat, the distance between rows is the same, so weeding and covering the culture with garden film is easier and more convenient. Water the soil before laying the tape. Then cover the tape with earth and water abundantly.
From a tape 4 m long, you can get about 280 dill seedlings.
* Estonia: what vegetables to sow outdoors in June if you didn't manage to start sowing on time?
In June, you can still sow a lot and get a decent harvest.
What vegetable crops can and should be sown in June.
1. Root crops:
* until mid-June you can sow beetroot, and it will have time to grow
* you can sow carrots (both early and late). They are cold-resistant and remain in the beds for a long time. Early carrots sown in early June will yield fresh produce by the end of July
* in late June sow turnips and early-ripening radishes: pink radish, black radish, Margelan radish (loba), daikon (Japanese radish),
* swede (rutabaga) and turnips.
2. Vegetables:
* Peas - throughout June you can sow early-ripening varieties of sugar snap peas.
* Green beans and grain beans - sowing is desirable in early June.
* Cucumbers can be sown in open ground all June.
* Zucchini (Courgettes) of early-ripening varieties can be safely sown all June.
* Patisson (Scallop squash) of early-ripening varieties sown in June have time to ripen before frost.
* Kohlrabi and broccoli ripen in 2 months, so by sowing in June, you can harvest in August.
* Chinese cabbage, pak-choi.
3. Greens and spicy herbs:
* dill, basil, mustard greens
* leaf lettuce of various types (except head lettuce)
* corn salad (lamb's lettuce)
* arugula (rocket) is best planted in open ground in late June so that it does not "bolt" for longer
* Japanese cabbage or mizuna lettuce, similar to arugula in its preferences
* in June you can start sowing fennel.
* you can also sow perennial vegetable plants, for example: lemon balm and mint.
* Salted dill.
Wash the greens, dry them, put them in a half-litre jar, sprinkling 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 press them down slightly so that the juice comes out. Cover the jar with parchment paper, tie, and store in a cool place. Take out dill in parts as needed.
* Dill salad.
Wash stems and leaves, cut into pieces 2-3 cm long. Whisk vegetable oil in a bottle with lemon juice, pour over dill, adding salt. The salad is ready in 2-3 hours.
100 g dill, 2 tbsp vegetable oil and lemon juice each, salt – to taste.
* Pasta with dill.
Mix cottage cheese (curd) with grated cheese, mushroom stock, and dill greens, beat the mass and add finely chopped boiled porcini mushrooms (Boletus). 100 g each of grated cheese and cottage cheese, 2 dried porcini mushrooms, 1 tbsp dill greens, 4 tbsp mushroom stock.
* Dill sauce.
Fry flour in oil, dilute with broth or vegetable stock, add finely chopped dill, boil over low heat. Before serving, mix with vinegar (or lemon juice), egg yolk, beat everything. Serve with meat and fish dishes.
1 yolk, 1 tbsp each of vegetable oil and wheat flour, 1 cup of meat broth or vegetable stock, 1 tsp table vinegar, dill, salt – to taste.
