The best varieties of dill seeds

If you also decided to start growing healthy herbs, it will undoubtedly be useful for you to learn about the best varieties of dill. Indeed, far from every variety it is possible to obtain lush and fragrant greens with excellent taste. It will be a shame to spend time sowing and caring for dill, and as a result, get frail bushes with practically no smell.

The best early ripening varieties of dill

Dill is very popular in Russia - it is grown in garden beds, in greenhouses and even at home on the windowsill. Of course, in most cases, dill is used simply as a fragrant seasoning in the preparation of various dishes, but some gardeners also value this plant for its many healing properties, using its herbs and seeds to improve health.

Fragrant dill is very popular in Russia - it is grown in garden beds, in greenhouses and even at home on a windowsill

Dill varieties can differ in the shape of the leaves, rosettes, in the height of the bush and in color, as well as in terms of stem formation. Ripening grades will help you better navigate the main varieties and select seeds so that you can harvest greens throughout the season.

Dill video

This group includes varieties that give green mass within 35 days after germination. True, they are slightly less leafy than late-ripening ones, and proceed to flowering almost immediately after the formation of five to six leaves. Therefore, it is advisable to grow early varieties if you want to quickly collect the first fresh greens from the garden, as well as in order to get umbrellas and seeds for conservation.

Gribovsky

An incredibly popular variety among domestic gardeners, it is great both for growing on a windowsill and in the open field. Dill Gribovsky is undemanding to the weather, and even under the condition of a cold summer it forms good greenery. The advantages of the variety also include disease resistance, intense aroma and decent taste. The leaves have a beautiful dark green color, the height of the standing rosette reaches 25 cm. Gribovsky dill can be sown several times during April-July, and winter sowing is also allowed.

Dill Gribovsky can be sown several times during April-July

Further

Dill variety is perfect for getting early fresh greens, for drying, freezing, pickling and salting. It is valued for its high yield, resistance to lodging and early formation of greenery. After sowing the seeds into the ground, after 38 days, a semi-raised rosette of about 25 cm in height with medium green leaves with a weak waxy coating is already formed. The Dalny variety is resistant to pests and diseases.

Aurora

Of the new varieties, the early maturing dill Aurora deserves attention. After the emergence of young shoots, you can collect greens already on the 25th day.The variety is distinguished by a dense rosette of raised green leaves, very fragrant and juicy, as well as a powerful bush with closely spaced internodes, due to which the foliage is less polluted after rain. Among other advantages of the Aurora variety: resistance to diseases and pests, good yield. In order to obtain an earlier harvest, the seeds are sown before winter.

After the emergence of young shoots, you can collect greens already on the 25th day.

Mid-season dill varieties

Stem formation in varieties with medium maturity occurs 5-10 days later than in early ones, as a result of which more leaves are formed on the bushes, and the yield of greenery increases. In addition, in addition to greenery, the plant has time to form umbrellas and seeds suitable for seasoning.

Lesnogorodsky

The peculiarity of this variety of dill is that even in the fall, when its seeds are poured, you can continue cutting the greens. The forestry variety is high-yielding, is not afraid of disease and pests, and its leaves contain a large amount of provitamin A and vitamin C. The leaves grow large and fragrant.

Abundant

The economic suitability of Abundant-leaved dill lasts a long time. Distinctive features of the variety: powerful, well-leafy bush, late inflorescences and large dark leaves. Plentiful-leaved dill has excellent commercial qualities, its leaves are juicy, tender and fragrant. Good fresh, suitable for pickling and pickling. Multiple sowing during spring and summer is possible, as well as sub-winter sowing.

Abundant dill

Bushy

From 30 to 40 days pass from the moment the shoots of the bushy variety appear until the first cut of the greens; dill can be harvested with spices after 70 days. Bushy dill belongs to the abundant-leaved type, you can collect greens from it several times, gradually starting from the lower leaves. It is no coincidence that the Bushy variety is considered one of the best for obtaining high-quality greens in large quantities. Strongly dissected leaves are very fragrant, juicy and tender, good both fresh and dried.

The most popular late-ripening varieties

On the beds, some late varieties do not have time to fully ripen over the summer, but they are best suited for obtaining lush greenery, from spring to autumn, especially when growing at home on a windowsill. Some late-ripening varieties (Buyan, Salut, Alligator) have very close internodes on the stem, from which outwardly they resemble dense bushes, they are called “bush”.

In late-ripening varieties, the greens are more fragrant, beautiful and vitamin

Bush dill is remarkable in that it allows you to collect fresh greens all season without re-sowing the seeds with a conveyor method. First, you use young plants when thinning seedlings, then you cut off the lower tier of dill bushes, pluck out the side shoots of their leaf axils, and then collect all the greens from the plant. So, to provide one family with dill greens throughout the season, twenty root dill plants are enough. In addition, in late-ripening varieties, the greens are more fragrant, beautiful and vitamin-rich.

Alligator

Dill Alligator is especially appreciated by domestic gardeners, ideal for obtaining a large harvest of fresh greens, since it can be grown both in a greenhouse and in the open field, harvesting several times per season. On the raised rosette, green leaves with a bluish tint and waxy bloom are formed. Umbrellas appear only towards the end of summer.

Video about the dill "Alligator"

Kibray

The widespread Kibray dill is attractive for its wide, heavily dissected leaves that have a bright aroma. The rosette of the plant is large, half-raised, reaches a height of 40 cm. The color of the leaves is green with a slightly yellowish tint and a barely noticeable waxy bloom. In order for Kibray to mature in the garden, it must be sown early or grown under a film.

Dill

A Dutch variety popular around the world for its lush, aromatic greens and ease of growing. Dill Dill is able to grow in any conditions, the umbrella is thrown out late, does not outgrow for a long time and gives a large amount of high-quality greenery. Plants reach a height of 150 cm and can be used not only for consumption in fresh, dried form or as a seasoning for canning, but also for decorative purposes.

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Not all young gardeners know that there are many varieties of dill. Each of them has its own characteristics of cultivation, taste, application. If you choose the right variety, you can profitably grow it for more than one year. The best varieties of dill for various purposes will be described below in the article.

The best varieties of dill for herbs

Dill varieties are best suited for greens, which have a high yield and a strong, pleasant aroma. They should also have a beautiful, rich color of the leaves.

The best varieties of dill for herbs

• "Redoubt" - one of the best varieties for greens. The plant is not tall, has a powerful root, a developed basal rosette. The leaves are plump, oblong, the segments are long. The umbrella is large, as fragrant as the greens. The yield per square meter reaches 1.2 kg.
• "Aurora" Is a relatively new variety of dill that can be grown for greens. Ripens in 25 days. Has a thickened rosette of leaves, slightly raised. Leaves are fragrant, juicy, delicate in taste. This variety is not afraid of almost all diseases and easily tolerates the "attacks" of pests. It is usually sown before winter.
• "Grenadier" - ripens within a month after germination. It is usually grown precisely to obtain fragrant, delicate greens and use them fresh. The leaves are large, raised, green with a slight bloom. It is unpretentious in care, the yield is high.
• Richelieu - an unusual variety of dill due to its unusual, large, slightly delicate leaves. It takes about 35-40 days to ripen. The greens are very fragrant, they can be put in fresh salads, first and second courses, canned, and also stored frozen all winter. Known for its resistance to pests.

Are there varieties without umbrellas?

Umbrellas are put in conservation, they also happen, they are used in cooking, cosmetology, folk medicine, but when growing dill for herbs or for sale, they can only interfere. The main problem is that the umbrellas seem to age the dill. Before their appearance, the greens are juicy, young, and after the release of the umbrella, it becomes tough, it can also change the basic color of the leaves. So many gardeners are interested in varieties of dill without umbrellas. Are there any?

Dill varieties that release umbrella very late

There are no varieties of dill without umbrellas, since the plant reproduces precisely by seeds from them. If there are no umbrellas, then the seeds too, which means that reproduction is impossible. However, for those who grow crops only for greens and for sale, dill varieties were bred, which release an umbrella very late.

• "Mischievous" grows up to 110 cm in height. The stem is light green, there is a waxy coating. The leaves are medium in size and the same color as the stem. It does not form an umbrella for a very long time. The umbrella is large, with an abundance of "rays", convex. The plant is very aromatic. The yield per square meter is 1.6-3.5 kg / m. sq. depending on growing conditions and care. Used mostly fresh, not for storage.
• "Alligator" ripens 40-45 days after the first small shoots have appeared. For harvesting for seeds, you need to wait up to 110 days. Bush type dill, very aromatic. The umbrella does not appear for a very long time, so the greens are cut repeatedly during the season.The umbrella is not very large and has up to 56 rays. Productivity 1.5-2.8 kg / m. sq.
• "Frost" - medium late variety of dill. The peduncle usually does not have time to fully ripen when the variety is grown in the middle and northern regions. The leaves are gray-green, with a noticeable bloom. It grows up to 1.7 m (if you count with a peduncle). The umbrellas are large and convex. Has a pronounced aroma in all parts of the plant. Up to 2.7 kg of commercial greens are harvested per square meter. Recommended for sale and freezing.
• "Dill" - Dutch variety, grown all over the world. Grows quickly, not picky about care or soil type. The leaves are green, beautiful, marketable, very fragrant, the taste is not obtrusive, light. Blooms late. Together with the peduncle it can reach 150 cm. It is usually consumed fresh.

Bush dill

Dill bush varieties grow in large or small bush, can be quite spreading. They grow well and give bountiful yields only with proper care. It is worth noting that this species requires more care than the usual simple species growing in one stem. Another feature is the long ripening of seeds in the peduncle. In the northern and middle regions, when grown outdoors, they do not have time to ripen, so it is recommended to remove the umbrellas immediately so that they do not pull juices from the bush.

Bush dill

• "Kibray" - mid-season variety of bush dill. It grows actively, gives a lot of fragrant greens, which can be collected for food within 30 days after germination, and it is collected on spices after 72 days. The rosette is quite wide, so it is worth sowing seeds at a considerable distance from each other and thinning out after germination so that there is up to 20 cm of free space between individual bushes. Up to 6 kg of fresh herbs are harvested from a square meter per season for food. Differs in resistance to fungi.
• "Patterns" - a variety of bush dill with slow growth. Medium late, fruitful. The leaves are large, fragrant, growing from the root, and also located directly on the stem of the umbrella. The main harvest is harvested approximately 2 months after the emergence of seedlings, when the bulk of the green mass has grown. This dill contains a lot of vitamin C and is not susceptible to fungal diseases.
• "Sultan" - a new, very fragrant variety. It is better to grow it through seedlings and in a greenhouse, then the yield will be very high, sometimes the seeds are sown before winter. Ripens in 40-45 days.
• "Gourmet" - a variety of bush type dill. Ripens quickly, in 40-45 days, gives a lot of greens. The leaves are fragrant, dark green, soft. Very easy to grow. It can be sown already at a temperature of +5 degrees. Not afraid of diseases.
• "Bushy" ripens in just 40 days. The leaves are dark green, fragrant, soft. Greens do not lose their presentation for a long time, they have universal application. Care is not difficult, the yield is high.

What varieties are reliable and unpretentious?

If dill varieties are grown purely for personal consumption or sale in small quantities, it is worth giving preference to simple, time-tested species that are unpretentious in care and grow quickly.

Varieties that are distinguished by reliability and unpretentiousness

• "Gribovsky" - probably the simplest and most familiar variety of dill for everyone. It is usually not even sown, since it can reproduce on its own and grows in many areas like weeds. But this does not mean that the variety is not tasty or bad, it is just very strong, tenacious and can reproduce even without the help of a gardener. It is not picky about growing conditions and soil. It grows quickly, even in cold summers it gives a lot of greenery. It is resistant to diseases, has a pleasant, rich aroma and delicate taste. The color of the leaves is dark green, grows to about 50-70 cm (with an umbrella).
• "Further" - an early variety of dill for universal use. It is appreciated for its yield, disease resistance, lodging.It grows quickly, within 38 days from the day of sowing, it forms a rosette up to 25 cm in height. The leaves are green, normal in shape, there is a waxy coating.
• "Abundant" - mid-season variety. Ripens for greens by 45 days after germination, and if you need to collect dill with spices, then by 70 days. Grows up to 130 cm with an umbrella, compact. The leaves are medium in size, beautiful green color, with a bloom. Productivity 3-3.4 kg / m. sq. Recommended for good aroma, pleasant taste, universal application.

VIDEO - Garden and vegetable garden. Dill

Dill (Anethum graveolens L.) belongs to the celery family. Grown as an annual. In cooking and in medicine, all ground parts are used - tubular stems, feathery leaves, aromatic seeds. Cultivated in regions with warm, sunny summers. For a generous harvest, you need a fertile, loose soil rich in humus. Lack of nutrients, light and heat reduces the quality of the plant.

Contains aromatic essential oils that are beneficial to:

• act on the digestive tract;
• regulate blood pressure;
• have a sedative and hypnotic effect.

The popularity of the culture has inspired breeders to create new varieties for open ground and greenhouses.

Varietal features of dill

Delicate leaves with a spicy aroma are eaten. It is thinnest before flowering in late May - early June. As it matures, essential oils accumulate and the smell becomes rich and spicy.

When planning to lay a garden bed, it is important to decide why it is needed:

• For succulent leaves;
• Spicy stalks used in pickles;
• Seed for medicine.

Then it is easier to determine which varieties of dill are best for sowing.

An important sign of choice is stem formation. There are such varieties:

• "Early ripe" - grown for greens;
• "Medium late" - for young green mass and for umbrellas on spices;
• "Late", which ripening period of 65 - 70 days, allow you to get green mass at the end of summer, without re-sowing. This group includes varieties of bush dill with short internodes and densely branched stems. They form neat rosettes. Their leaves are torn off gradually, starting from the lower tier. The remaining bush sprouts new shoots.

Important! By choosing varieties according to the characteristics of ripening, you can ensure an uninterrupted harvest from spring to the very frost.

The best scented dill varieties

Dill is able to improve culinary dishes not only fresh, it is remarkably amenable to drying, while retaining its aromatic properties. There will be more benefits if you prepare varieties with a record amount of essential oils. Among them are such representatives:

• Alligator;
• Umbrella;
• Amazon;
• Frost;
• Kibray;
• Kutuzovsky;
• Grenadier;
• Mischievous;
• Richelieu;
• Redoubt.

Most of them produce leafy greens all summer, as the umbrellas form late in mid-August.

The best early ripening varieties of dill

After a long winter, the smell of the first vegetable garden is a symbol of spring. It is all the more pleasant when fragrant leaves appear in May. To harvest greens at this time of year, early dill varieties are sown shortly after the snow melts, and some are sown before winter.

Grenadier

Differs in rapid growth. It takes a month and a half from sowing to harvesting juicy leaves. Full ripening of seeds occurs in 75 - 90 days. All parts of the plant (greenery, shoots and seeds) are used throughout the growing season. Large dense leaves provide a yield of 1.5 - 3 kg / m2. For spices, you can collect up to 5 kilograms of raw materials.

Gribovsky

One of the earliest varieties that can be bought all over the place. It is grown in the garden and in greenhouse conditions. The period from germination to the first harvest of leaves is 30 - 45 days, the final maturity on the spice occurs in 55 - 70 days.

The stems form a large neat rosette, 25 cm high. The leaves are dense, feathery, with a bluish-gray tinge. They have a strong aroma and rich taste. Technical weight of one plant for spices - 30 g, leaf weight - 1 kg.

Reference! Gardeners prefer the Gribovsky variety for its exceptional unpretentiousness and resistance to diseases and pests.

The variety successfully reproduces by self-sowing, which allows you to add seeds to the soil in the fall, when the average daily temperature is below + 80. In warmer weather, the seeds germinate, the shoots die during the first frost.

Those who grow this variety in a temperate climate zone rightly believe that this is the best dill for the Moscow region.

Further

Early maturing (38-40 days from germination to harvest) variety. Due to its high leaf yield (2 - 2.5 kg / m2) it is grown on an industrial scale for sale, for winter harvesting in dry and frozen form. Greens grow on average in a month and a half. The leaves are characterized by a waxy bloom.

If the seeds are sown at the end of April, the first crop is harvested at the end of May. Does not lie down from torrential rains, staunchly resists pathogens.

Umbrella

High-yielding variety. 5 - 6 kg of greens are obtained from one square meter. Sowing is carried out earlier than other varieties in late March - early April, immediately after the snow melts. The seeds are placed in the soil 1.5 - 2 cm deeper than other varieties. That allows you to get the maximum moisture required for seedlings.

This method allows you to get the first greens in May. Periodic removal of young leaves is carried out selectively throughout the growing season. The final crop is harvested 60 to 85 days after sowing.

Redoubt

Forms compact, raised rosettes, from which 20 - 40 g of fresh leaves with a rich aroma. The first collection is carried out one and a half months after seed germination. During the season, 1.2-1.3 kg of leaves are obtained from one square meter, and 1.4-2.0 kg of raw materials for spices.

It's important to know! Early maturing varieties are prone to rapid formation of inflorescences. Umbrellas appear before the leaves acquire marketable maturity. That is why it will not be possible to collect a lot of greenery.

The best mid-season dill varieties

This group is characterized by the formation of 8 - 10 large leaves on one bush. They appear alternately, allowing for selective harvesting. Young shoots continue to grow until the next harvest.

Watch the video! Choosing the best varieties of dill

The best varieties of dill for greens belong to the mid-season category, otherwise it is called mid-late.

Umbrella

The hybrid is recognizable by its large, bright green leaves. The plates are strongly dissected, with thin threadlike segments. All parts of the plant have a strong aroma. The stem grows up to two meters in height. Densely branched umbrellas contain up to 50 peduncles. The diameter of the inflorescence is 15 - 20 cm.

Characteristic:

• The weight of greens harvested from one bush is 15 - 20 g;
• Acquires marketable maturity after 40 - 48 days from germination of seedlings;
• The total amount is 0.9 - 1.8 kg / m2;
• 35 - 40 g of spices are harvested from an area of ​​1 m2 2.5 - 3 months after sowing.

Amazon

The recommended sowing time is the end of April, beginning of May. The greens can be cut off after a month and a half. Up to 15 - 18 leaves with a silvery shade are formed on one plant at the same time, which is 20 - 40 g. Total weight - 2 - 2.5 kg / m2. Spice yield - 2.5 - 6 kg / m2.

Attention! The raised shape of the rosette protects the dill from pollution during spring rains.

The variety is used to obtain fresh greens and for planting on umbrellas, which are needed when pickling vegetables.

Kibray

Well suited for the Urals and Siberia, as it tolerates low temperatures down to minus 50. Leaves gain juiciness after a month and a half from sowing. The collection of spices takes place after 50 - 70 days. Before the appearance of umbrellas, the rosette grows up to 40 cm. The leaf blades are strongly dissected, the segments are thin, dense, bright green in color. The aroma of medium saturation is pleasant, unobtrusive.

Seeds are sown in early spring or before winter. In case of recurrent frosts, they are protected with a covering material, for example, agrofibre.

From one square meter, 2-6 kg of greens are obtained.

High resistance to fungal diseases allows growing the variety in damp climates.

Max

Sowing is carried out in the spring, when the soil warms up to +80, then the seedlings appear on the 8-10th day, and the leaves for collection are ready in a month and a half. One outlet gives 20 - 40 g of greens. Total weight - 3.5 - 4 kg / m2. About 60 g of spices are obtained from one adult plant, 2.5 - 4 kg from a square meter.

Gardeners appreciate the variety for its unpretentiousness, compactness, and pleasant aroma.

Richelieu

The first harvest of greens is removed 40-50 days after sowing, the final collection of spices takes place in 2.5-3 months.

Characteristic:

• Greens of bright saturated color with a silvery bloom. Segments - thin, delicate, long;
• Height - 110 - 120 cm;
• Umbrella diameter - medium;

Greenery weight - 1.5 kg / m2, spices - 3.7 kg / m2.

Recommendation! Throughout the growing season, the variety retains green leaves on the entire stem, without losing its effectiveness. This property of the variety is used by landscape designers in ornamental gardens.

A positive property that attracts gardeners is unpretentious care and resistance to disease.

The best mid-late varieties of dill

Kutuzovsky

Botanical features of the variety:

• Branches are large, up to 20 cm, light green, highly branched, with thin feathery segments;
• The size of the bush is 1 m;
• Umbrella inflorescence - 15 - 20 cm.

Commodity qualities:

• The aroma is strong;
• The taste is pleasant, full-bodied;
• The weight of the leaves of one rosette is 20 - 30 g;
• The total mass of greenery is 1.5 kg / m2;
• The amount of spices - 60 g / piece, 1.8 kg / m2.

Salute

Refers to bush varieties in which the stems are poorly formed. Due to this, the greens are harvested throughout the entire growth of the dill. The color of the pinnately dissected plates is light green with a waxy bloom. A bush rosette simultaneously forms up to 30 leaves. The compact size of the bush 35 - 40 cm, allows you to grow the variety in greenhouse conditions, and even plant it on a windowsill, like a houseplant.

Technical maturity occurs 40 - 45 days after sowing, which is carried out from May to August. Greenery yield - 4 - 4.5 kg / m2.

Borey

Differs in long leaves - up to 35 cm, dark green color, silvery shade. Has a strong, spicy scent. The green mass grows quickly, which allows for frequent harvesting. A rare positive quality - it does not turn yellow for a long time, unlike most varieties.

The period from sowing to market maturity:

• 35 - 60 days - for greens;
• 70 - 100 days - for spices.

Productivity is one of the highest:

• Sheet - 4 - 4.5 kg / m2;
• Spices - 2 - 3 kg / m2.

Are there varieties without umbrellas?

With the appearance of inflorescences, the dill leaves become tough, the delicate aroma changes to a sharp spicy smell. To obtain fresh greens with a delicate taste, varieties were bred that bloom later than others. There are no hybrids without umbrellas yet. But there are those that give the maximum amount of juicy leaves.

Naughty

The main advantage is fast growth, juicy greens are harvested 2 - 3 weeks after sowing. Sow in early spring, shortly after the snow melts. The rosette is small - 15 - 20 cm, but densely leafy. The variety is used in the open field and in the "garden on the windowsill".

25 - 35 g of leaves and 1.5 - 3 kg / m2 are removed from one plant.

In greenhouses and at home, it is grown all year round, in winter with additional lighting.

Alligator

One of the favorite varieties of gardeners. Delicate, delicate greens can be harvested from June to September. Marketable ripeness of leaves is formed in 40 - 45 days after germination. The seeds ripen after 100 - 120 days.

Umbrellas are formed late, their diameter is small. Due to this, the green mass is harvested for a long time. Total weight from 1 m2 - 1.7 - 3.2 kg.

Frost

The variety is recommended for areas with a cool climate, due to the late appearance of inflorescences. Used successfully for leaves in the second half of summer and early fall. Characteristic:

• The height of an adult plant is 1.5 - 1.7 m;
• Short internodes fill the stem with thick clay leaves. Coloring - green - gray;
• The aroma is strong.

Productivity:

• Greenery - 1.7 kg / m2;
• Seeds and stems - 2 - 3 kg / m2.

Dill

The Dutch hybrid is widely used all over the world, and the reviews about it are more and more positive.

Characteristics:

• Young leaves form a raised rosette. 18 - 20 cm in diameter;
• The period for obtaining green mass is 35 - 48 days;
• Since the inflorescences appear late and the stems coarsen slowly, the variety is used for harvesting leaves at 2.5 - 3 kg / m2.

Conclusion

Dill contains many useful substances - vitamins and oils. Thanks to selection, you can choose varieties for any conditions - open ground and indoor garden. That diversifies the diet at any time of the year.

Watch the video! Dill varieties and growing secrets

The first representative of bush dill is the Kibray variety, which appeared in the early nineties. The plant acquired bushiness due to the fact that new leaves were formed in the leaf axils.

Bush dill

After some time, breeders managed to improve this culture and bring out its new varieties - Salut and Buyan. The main advantage of the latter was the long period of development before flowering, thanks to which gardeners were able to collect a large amount of fragrant greenery. But there were also disadvantages, including poor shape, fragility and a high susceptibility to rot of the root system.

Bush dill bed

At the beginning of the 2000s, the breeding of “new generation” varieties began, devoid of the above-mentioned disadvantages. The most popular representatives of this group are the Alligator and Amazon. Soon, the Almaz variety was brought out, which absorbed an even greater number of improvements. The main difference between Diamond is the long period of collecting greens. This plant is able to provide fresh greens throughout the summer, growing new leaves after each harvest, but only with proper care.

Dense bushes of dill

As a rule, bush dill is cultivated for a long time, during which the leaves accumulate a large amount of essential oils that provide a tart and unique aroma of the culture.

Features of culture

According to statistics, to obtain 200 grams of greens, it is necessary to sow about 20 grams of ordinary dill seeds and only one gram of the Alligator variety.

The very procedure for growing this crop seems extremely simple, but in reality it should be approached thoroughly. The fact is that there are many different oils in the seeds, which significantly slow down the growing period. If conditions are favorable, seedlings will form about eight to ten days after sowing, while at low temperatures this can take several weeks.

Note! To speed up germination, gardeners resort to an etching procedure, which consists in soaking the seeds in warm water for about 24 hours. What is characteristic, in this case, the water needs to be changed periodically as it cools. After etching, the first shoots should be formed after a couple of days.

Soaking seeds before planting

Bush dill is a light-loving crop, it is also extremely demanding on the fertility and structure of the soil. The optimum temperature for growing is about 18-20 degrees. The height of adult specimens reaches 1.5 meters, and grown in greenhouse conditions - 2.5-3 meters. Leafy shoots grow from the sinuses (the latter, as noted above, provide the shape of the bush), internodes in the lower part are drawn together. The length of a single leaf is up to 45 centimeters, which is why, by the way, bush dill is often confused with fennel.

Densely growing bush dill

Bush dill - varieties

There are many bush varieties that differ from each other both in their shape and in the height of the bushes. Let's get acquainted with each of them in more detail.

Table.Brief characteristics of bush dill

Aurora	It is an early ripening culture (between shoots and collection of greens takes from 25 to 35 days). A relatively "young" variety with sprawling low bushes. Tellingly, the collection of greens can be done many times.
Amazon	This mid-season variety is characterized by the fact that it has a universal purpose. The time between germination and collection is 40 to 45 days. The leaves are large, gray-green. The yield can reach 6.5 kilograms (for spices) and 4.1 kilograms (for herbs) per square meter.
Fireworks	Another mid-season variety, forming three to four stems from each baptismal node. Between germination and harvesting takes from 35 to 45 days. The leaves are dark green, medium in size. The aroma is somewhat sweet.
Sultan	A highly aromatic crop with 40 to 45 days between germination and harvest. If the seeds are sown in open ground in the spring, then the period for collecting greens can be extended to two months. Shooting is rather weak, which allows you to get greens in large quantities.
Buyan	A mid-season dill variety that, thanks to its long growth period, builds up an impressive deciduous mass. Ideal for conveyor production, since it does not require subsequent reseeding. It should be planted more spaciously, so the distance between the seeds should be left larger. The greens are removed gradually, the large ones are cut off (this will ensure thinning).
Bouquet	A highly aromatic early ripening variety that has become increasingly popular in recent years. The time between full germination and harvest is 35 to 40 days. The foliage is good, the leaves themselves are large and tender. Height reaches 65-80 centimeters, upright rosette. It is also worth noting the rather slow laying of inflorescences and the formation of stems.
Salute	Late ripening culture. Not suitable for conservation as a seasoning, because due to late flowering, the seeds do not have time to fully form. High productivity. The height of the rosette reaches 40 centimeters.

It is also worth noting that in most cases, gardeners plant the Alligator variety.

Video - Shrub dill

Growing bush dill at home

The varieties of the culture described in the article can be grown in two ways:

• by sowing seeds in open soil;
• by growing seedlings with subsequent transplantation into the ground.

Let's get acquainted with the features of each of the methods in more detail.

Method one. Outdoor cultivation

Dill sowing dates

The cultivation process traditionally begins with careful preparation.

Stage one. Preparing the seeds

As a rule, the flower stalk of bush dill is formed at the end of the season, so in most of the country the seeds do not have time to ripen. And in order not to buy planting material every year, at least a few plants should be grown through seedlings - this way the seeds will ripen before the onset of cold weather.

Dill seeds

Note! Due to the high content of essential oils, seed germination deteriorates over time. And if you are not sure about the freshness of the material, then it is better to soak it in warm water as described at the beginning of the article.

Before sowing, spread the grains on a piece of cloth and dry until flowable.

Dried Dill Seeds

Stage two. Preparing the soil

Shrub dill loves fertile soil, which absorbs moisture well, although most of the neutral soils are quite suitable for it. And due to the fact that the roots of the culture are powerful and capable of going to a depth of up to half a meter, an appropriate thickness of the fertile layer is required for normal development.

First of all, apply a mineral / organic fertilizer to the soil; the application rates you must adhere to are as follows (for one square meter):

• 15 to 20 grams of urea;

  Nitrogen fertilizer Urea (urea)

• 20 to 30 grams of superphosphate;

  Superphosphate

• from two to three kilograms of humus.

  Humus is the same as rotted (mature) manure

Note! Do not add ash, dolomite flour and lime under the dill - because of this, it may turn red and stop developing. In addition, the soil must be well-drained, since the culture does not tolerate stagnant water.

Stage three. We sow the seeds

Sow seeds in loose, moist soil. The optimal time for this is late April or early May. Sowing should be done across the beds.

In the photo, sowing dill

For greater convenience, take a small board and make grooves with it (the distance between them should be 15-20 centimeters). If the planting is more dense, then side shoots are not formed, and the development of plants will be the same as that of ordinary garden varieties. After that, water the soil and place the seeds in the furrows in steps of 1.5-2 centimeters. Dig in on top of the furrow with a two-centimeter layer of peat or humus, slightly compact the soil. You do not need to water again.

It remains only to cover the planting site with a piece of film until shoots form. It is difficult to answer when exactly bush dill will rise, since a lot depends on the type of soil and temperature conditions. However, when the seedlings appear, thin them out.

Dill after thinning

Thinning, by the way, is necessary several times. When the height of the seedlings reaches 6 centimeters, the distance between them should be increased to 5-7 centimeters; in the future, as it grows, the distance between the bushes should be increased first to 10-12, and then to 15-20 centimeters.

Stage four. Further care

Caring for bush dill consists of watering and removing weeds. Remove weeds until three to four leaves appear on each seedling. Further, the dill will begin to grow more intensively, and the weeds will no longer be able to drown it out.

Dill needs weeding

Water the plants every week, while the water consumption should be 5 liters per square meter. Fertilization is not required if you have fertilized the soil before sowing. Although you can make root feeding several times during watering (add ½ liter of mullein and 1 teaspoon of urea for every 10 liters of water).

Proper watering of dill

Note! Do not use nitrogen fertilizers unless absolutely necessary, as nitrates can accumulate in dill leaves. The exceptions are cases when plants suffer from nitrogen deficiency, as evidenced by yellowed leaves and a slowdown in development.

Video - How to grow bush dill

Method two. Growing through seedlings

Let's make a reservation right away that the procedure is not much different from the seedling cultivation of other crops, therefore, it will be considered only briefly.

For such cultivation, the Almaz variety is most suitable. Sow seeds about a month before transplanting into open soil - in other words, sometime in early April.

Step 1. Pour the seedling mixture into wooden boxes or other containers, make grooves of a centimeter deep in it in steps of 1.5-2 centimeters.

Step 2. At a distance of 0.5-1 centimeters, place dill seeds in the furrows.

An example of sowing seeds in a pot

Step 3. Sprinkle a small amount of soil over the furrows, water, cover with glass or PET foil, and place the containers in a warm place. The temperature should be between 18 and 22 degrees.

Step 4. After germination, remove the glass / film, and place the boxes in a cool place (from 10 to 12 degrees) for several days. After this time, maintain the temperature specified in the previous step.

The pot is wrapped in plastic

Step 5... When the first true leaves appear, move the plants into cassettes with a mesh size of 5x5 centimeters.

Growing seedlings of bush dill

Step 6... In the future, periodically water the plants. When the seedlings have six to seven true leaves, you can transplant the seedlings to the garden bed.We have already familiarized ourselves with the peculiarities of the subsequent care earlier.

Neighborhood of dill with other plants