There is never too much dill. Dill culture dates back several thousand years. They began to grow it in Ancient Egypt, from where it came to Greece, Rome, then spread throughout Europe, and European settlers brought it to America and Australia. It is interesting that in Japan, India, and South American countries, dill is not known to the local population.
One of our neighbors had an accident. This event affected her nervous system so much that she lost sleep. The treatment did not give any effect, and it is not known how it would have ended, but an old man who accidentally learned about her grief advised: drink a glass of dill seeds with 250 ml of vodka, let it stand in a dark place for 10 days, strain and drink a teaspoon before bed. This remedy saved the woman.
Although dill has been grown for a very long time, it most often spreads on its own; fallen seeds overwinter well in the soil, germinate and produce a large amount of self-sowing. Open pollination promotes the formation of local populations.
Until recently, there were no varieties of dill. I remember such a case. I went to the Seeds store. There was a small queue that did not move forward, as the first buyer meticulously asked the saleswoman about the varieties of seeds being purchased. It's time for dill. The saleswoman, and then the whole line, began to speak in surprise: “What other varieties of dill are there? Dill - that’s all!” “It can’t be, there must be varieties,” the buyer did not give up. In the spring, when I was buying greens, I remembered this incident: I noticed that dill had a different aroma. Now I know that the smell depends not only on the variety, but on the conditions in which the dill grew - the one that grew in a greenhouse or in the shade smells weaker than the one that grew in the sun.
Only in 1970 the first zoned variety was bred, and then others were bred, differing in terms of ripening and bush shape. Now we have the following varieties of dill: Gribovsky, Lesnogorodsky, Kibray, Superdukat, as well as bush varieties: Salyut, Borey, Esto, Buyan and others. I came across a message in the press that Russian breeders have developed new and improved varieties of dill. The bush variety Alligator has very aromatic greens that can be harvested 40-45 days after germination. The bush variety Amazon is also fast-growing. Both varieties begin to bloom 2-4 weeks from the start of harvesting. The Richelieu variety is especially interesting. It has bluish-green lacy leaves. You can harvest it for greens a week earlier than the Alligator and Amazon varieties.
Dill is a cold-resistant plant, but at the same time it is heat-loving. Dill seeds begin to germinate at a soil temperature of +3°C. Germination time depends on temperature and soil moisture. Plants in the seedling phase tolerate frosts down to -4°C. Dill is a moisture-loving plant. For normal growth, regular watering is necessary, especially during the initial growing season. Overdrying of the soil leads to slower growth and premature flowering. Dill does not tolerate shading at all, so it needs to be sown in open, well-warmed areas by the sun.
It is sensitive to soil acidity and develops better with a neutral or alkaline soil solution. In one of the gardening magazines I read: “Never lime the soil before sowing and do not add ash or dolomite flour, otherwise it will turn red and be skinny, that is, it loves acidic soil.” But the author is probably wrong. In the literature on dill that I have read, dill’s love for acidic soil is not confirmed; on the contrary, it is advised to lime the soil.
Dill is sown on greens at several times. . In spring, dill is sown in open ground as early as possible. And in order to have fresh greens all summer, it is sown several times a season, from early spring to early August. Dill seeds germinate slowly, so they are first washed with hot water (45...50°C) and germinated for 2-3 days. Dill has one peculiarity. It happens that full-fledged, viable seeds do not germinate in the year of sowing, but may sprout in the second or third year after sowing.
To create a reliable conveyor, one cannot do without planting varietal dill. I do this: in the spring, in April, I cover the greenhouse and sow half of it - about 5 m² - with dill. By the end of May it grows to 15-20 cm tall. At the end of May I harvest it, chop it finely and dry it. This dill is enough for the family to last all winter. At the beginning of June, we begin to use self-sown dill and those that were sown in early spring. In the summer we make a lot of salads with greens. There are plenty of “umbrellas” for canning, but by the beginning - mid-August there is not enough greenery. That's why I tried to sow the Lesnogorsk variety. It turned out well, but the Superducat variety did not germinate. This year I plan to plant a late variety of bush dill - Borey or Buyan. And in August I will plant my own, non-varietal one. I like him better than his famous relatives.
V. Lazovsky
Material from the weekly newspaper "GARDENER"

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Growing dill for greens: features and watering

​If it’s for yourself, then anyone will go. For cutting for sale, buy varietal, only imported, for example Piccadilly. 6 cuts guaranteed.​

​I can’t tell you by variety, I wasn’t interested, but dill is all different. There is some kind of dill in the new varieties (maybe Kibray, I don’t remember), but it doesn’t smell like dill at all, it’s kind of thin. Now I’m planting seeds from my old neighbor’s wife, the bush is huge, fat, densely leafy, it smells, they pull it with bouquets like a weed.​

​Dill Salute.​

​the dill variety "Grenadier" grows in a greenhouse, taller than human height

“Kibray” is a late-ripening variety. Requires early sowing, reaches 40 cm in height.​

“Harvest” - root parsley, with a pointed root. Ripeness time is up to 130 days.​

• ​prepare and loosen​
• ​Powdery mildew. Appears as a white coating throughout the plant. From it, dill loses all its taste. Under no circumstances should chemical preparations be used. Try to immediately destroy such a plant if dew has completely affected it. When the first signs appear, spray the dill with a sulfur suspension.​
• ​Mischievous. In order to obtain greens using a conveyor belt method, it is necessary to make new crops every week. Mischief has a raised rosette and many basal plants at the very base of the stem. The leaves are diamond-shaped, bluish in color and medium in length. May have a waxy effect. Strong aromatic trail and high yield. Greens can be used as spicy additives.​
• ​Thus, by growing early varieties of dill, you can pamper your family with aromatic herbs already at the end of spring.​
• ​Greens are in great demand at any time of the year. It adds flavor to any dish, and the exhausting aroma causes appetite. Dill is also used as a medicine. It can be eaten fresh or dried for the winter, salted and frozen. This is a universal plant that any housewife uses in her kitchen.​

​Bush varieties of dill do not age as quickly, they have more greenery, and the rest can immediately go into the umbrella. I bought myself Annette, Alligator, Superducat.​

​Take two: one early, one late. You'll have longer with greens.​

• ​ Dill of the Salut variety is heavily leafy. The rosette produces 24-28 large and erect leaves. The greens are light green in color, juicy and aromatic. The leaves have a faint waxy layer. Resistance to stemming allows dill to be harvested for a long time. Harvesting is recommended to be done in three to four steps.​
• ​Dill Redoubt.​
• ​"Alligator" - ideal for any cultivation (greenhouse, open ground). It produces several harvests per season.​
• ​“Ordinary leaf” is a variety with lush greenery. Ripeness is achieved after 70 days. The roots are not edible.​
• ​. Grass is planted in April, or in the fall, in November. The place for parsley can be in the sun or in the shade. Naturally, the seedlings will sprout earlier under the sun's rays. However, there is a possibility of burning the leaves. Excessive hot sun harms plants. The seeds must be wrapped in damp gauze for several days. As soon as the seeds have hatched, we begin planting.
• ​Fomoz. Appears on the rosette in the form of dark dots. The leaves themselves turn black in color. In this case, it is necessary to sow dill in this place no earlier than four years later. The infected plant should be removed.​

​Thus, late-ripening varieties of dill will allow you to feel the aroma and taste of freshness throughout not only the summer season, but even in cold winters, if the dill is frozen in the freezer.​

​Among the mid-season varieties of dill, the most popular are:

• ​The peculiarity of dill is that it is easy to care for and grow. This plant is quite powerful and tall; it has many leafy branches. It is recommended to grow dill sparsely, preferably with a distance of 25 centimeters between the rows. It usually grows as a bush and has a lush and dense rosette of leaves. Its internodes are located quite close to each other in the lower part of the plant. The number of shoots in hot weather becomes smaller, and the dill becomes poorer in appearance.​
• ​bought Ataman -late
• ​I liked Gribovskaya, the taste and color... choose for yourself

​Dill. Variety Alligator

​ The variety is early ripening and is grown to produce young herbs and seasonings. The plant is low-growing and closed, with basal rosettes at the base of the stem. Dill is green, has a faint waxy coating with medium-sized oblong leaves. The central part is convex, medium in size, with a small number of branches. The whole plant when cut into greens is 30-40 grams. Persistent aromatic odor, good presentation.​

• “Gribovsky” is an early ripening variety. Sown several times.​
• “Astra” is a curly variety, maturity occurs in 65 days. After cutting, the leaves grow back well.​
• ​We prepare the land for sowing in the fall. We feed the soil with mineral fertilizers and add additional fertilizers in the spring.
• Peronosporosis. Affects dill leaves. It appears as oily spots that are initially light in color. Over time, they form a purple coating. If you notice the first signs of the disease, spray the dill with copper oxychloride. You can also use Bordeaux mixture of copper sulfate. In order to avoid disease, it is necessary to feed the plant with ammonia sulfur before planting.
• ​Dill care includes:​

​Umbrella. The time until harvest takes a month and ten days. It has a semi-raised rosette of leaves. They are large, rich green in color with a cross section. The leaves are quite long. The umbrella itself is medium in size. The greens have a pronounced aroma. High yield.​

The best way to start growing dill is to use seedlings that are sown early.

​and Grenadier early

There is a difference! I concluded for myself that the best are: Abundant-leaved and Alligator. There are a lot of greens, tender, juicy and fragrant leaves, even in winter we froze them - we still eat them. Alligator, if not cut, makes good “sticks” for pickling cabbage.​

1. ​Dill Alligator.​
2. Medium-ripe dill varieties ripen and form foliage later than early-ripening ones, by 10-12 days. More leaf plates are formed in the rosettes; the duration of foliage growth lasts about three weeks. Therefore, more dill greens grow, which can be selectively cut over a long period. Dill varieties for greens with medium ripeness are sown at the end of May in order to get good greens in the summer.
3. ​“Dalniy” - characterized by early ripening and resistance to pests and diseases.​

"Breeze" is a leaf variety. Parsley is ready to eat after 80 days. The greens are tender, and after cutting they remain fresh for a very long time.​

​potassium-phosphorus fertilizers​

​Thus, in order to avoid pests, you need to change the planting location and carefully monitor the plant - at the first signs of disease, take preventive measures.​

​Weeding​

MegaOgorod.com

How and when to plant dill and parsley correctly

​Alligator. Greens can already be harvested 45 days after planting the seeds. It can be cut more than once, the greenery grows back quickly. The umbrella is not thrown away immediately. It has a large and raised rosette of leaves. They are quite large and have a bluish tint. Stemming is slow. Greens have a pleasant aroma and rich taste.​

Planting and growing parsley

​If you decide to sell it in the spring, then you should sow it in a film-type greenhouse. At the end of March and beginning of April, depending on weather conditions, dill is planted in open ground in May.​ ​previously sowed Gribovsky and Kibray​buy several varieties.​

​ This dill takes pride of place among agronomists and vegetable growers. It is cultivated in open ground and film shelters to obtain a large harvest of greenery, due to possible cutting in several stages per season. The rosette is raised, economic suitability occurs forty days after the crops emerge. The leaves have a waxy coating and a bluish tint. Flower umbrellas are tied a month after fruiting.​ ​Dill Kibray.​“Abundantly leafy” - distinguished by a powerful bush with abundant leaves. The variety is good fresh, suitable for canning and pickling. Repeated summer sowing is possible. Tolerates winter replanting.​

​To obtain a bountiful harvest it is necessary​​, you can use urea and ammonium nitrate. In the garden we create furrows 1.5 cm deep, the distance between them is about 10 cm. Growing dill for greens is not a difficult task, the most important thing in this matter is desire.

Sowing seeds and planting seedlings

​Water​

​Amazon. Greens can be cut within a month and a half after sowing (usually in May). It has a raised rosette of leaves, which allows them not to get dirty in case of rain. The leaves are large, very juicy and fragrant, rich green in color. Amazon is not fussy about harvesting and produces high yields. It is stored for a long time without losing either color or taste.​

Regardless of the variety of dill, it is necessary to water and loosen the soil. It is advisable to feed the plant twice for good growth. Please note - in the first days or weeks after sowing dill, it is advisable to cover the soil with a film so that it is warm in cold weather. As soon as the temperature rises, it can be removed. The plant needs to be watered regularly as soon as the soil begins to dry out.​ I didn’t notice much difference​But for me, it’s not even a matter of variety... .​

​Dill Borey.​

Parsley varieties

Growing dill

​Bait​​Kibray. The period from sowing to harvesting the greens is a month. If you want to use this type of dill as a spice, then you need to harvest it a month and a half after the seeds germinate. The leaves are quite wide and exude a pleasant aroma. They are light green in color. The greens are juicy and tender. Kibray has a large and raised rosette. Dill seeds are sown early enough and the soil is covered with film to prevent it from freezing. If you want to get juicy and tender greens, then you need to plant kibrai in early spring and sprinkle the seeds lightly with soil. This variety is popular due to its high yield and bright aroma. The disadvantage is that it can be affected by pests such as powdery mildew. As a rule, such dill is grown on damp soil.​ ​Thus, dill is a special plant, caring for which does not require much time and effort. Its pleasant aroma and leaves will give your dish a special taste.​

​I buy alligator for salads, but for pickling I need a regular Gribovsky one

​On good, fertile land, any dill will be... like a bush.​

​ The shelf life of dill leaves is long; it takes a long time to tie an umbrella. Very large and wide leaves, almost 35 centimeters long. The plant grows quickly and has a persistent spicy aroma. The variety is bushy and very productive; the greens are cut repeatedly over three months. A characteristic feature of the variety is that it is highly leafy and does not turn yellow for a long time. Dill variety "Kibray"​The best varieties of dill are distinguished by their taste, good green yield, resistance to various diseases and floweriness. Tasty and aromatic dill can be grown if you choose the right variety and have enough information. Unfortunately, not every variety of dill can boast of good yield and excellent taste.​

​. We put the seed grains in gauze and keep them in a humid environment for three days. If you change the water up to five times a day, the sprouts will hatch faster. The water temperature should be +50 degrees.​

Dill varieties

ogorod.guru

The best varieties of dill for open ground, greenhouses and windowsills

​And if the soil is poor and clayey, then even if it’s some wonderful variety, it’s more likely to go into the trunk and bloom than to produce leaves.​

The best varieties of dill, early ripening

Dill varieties for greens are suitable for growing at any time of the year, the main thing is to create optimal conditions, which is not always possible in winter in open ground and unheated greenhouses. But a loggia, balcony, or window sill are perfect for growing dill for herbs at home.​

​Dill Lesnogorodsky.​ ​Early varieties of dill are distinguished by the speed of germination, development and growth of green mass, and full ripening within thirty-five days from the appearance of the first shoots. This dill is grown for the purpose of obtaining early greens and further processing into seasonings. It is not possible to cut dill for a long time; after six or seven branches grow, it begins to bloom.​

After this treatment, put the seeds on a cloth and cover with steamed sawdust. You can use a wet cloth. Leave for 3-4 days. Before sowing, the seeds are dried for half an hour. We plant dill in April, after the snow mass has completely melted. Dill growth begins at a temperature of +3, but more comfortable conditions for active growth are at +15–20 degrees.​

​Instead of seeds, you can ​It’s a paradox, but for some people, parsley and dill grow like weeds, appearing in neighboring beds with other crops. And someone has already tried many options, but the plants grow weak and painful. Despite the unpretentiousness of these garden crops, not everyone produces a good, aromatic harvest. To achieve positive results, you need to learn how to properly prepare seeds for planting. Growing greens also has some subtleties.

​Loosening the soil​

Richelieu. Greens can be cut after just over a month. Sowing is carried out at the very beginning of May. Richelieu has a semi-raised rosette. The leaves are quite large in size and green in color. They are sectioned, and the segmentation is flattened. The leaves are medium long and lacy-like. This variety is very resistant to various types of pests. The aroma of greenery is rich and bright. The taste is tender and juicy.​ ​Grenadier. The period from harvesting to harvesting of this variety of dill takes a little more than a month, and if you want to use grenadier as a spice, then you need to harvest it after 2-3 months. The plant is typically grown to be used as a herb. The leaves of dill are quite large and raised. They are a rich green color and have pigmentation. It produces a stable harvest and is completely easy to care for. Grenadier greens have a delicate flavor, are juicy and exude a pleasant aroma.​

Dill varieties, mid-season

​I haven’t found a better Alligator for greens yet; it doesn’t form umbrellas for a very long time)​

​I planted a Dutch variety, it barely smells, but the bushes are curly and beautiful. In my opinion, the Russian variety is better. And plant it little by little at different times so that it is always tender - in May, then in July, the last time I plant it in mid-August.​ Gribovsky grows like a weed for me. The variety is early, has time to ripen and scatter seeds where needed, and especially where not needed. Disadvantages - by the time of canning it is overripe and severely clogs the exhaust gas. But early, very aromatic, suitable for eating and freezing greens for the winter.​

​ A distinctive feature of this dill is the ability to increase green mass during the flowering period, which is very convenient when growing greens in a small area. Characterized by high yield and quality of growing greenery, there is hardly a replacement for this variety. The bush is tall, densely leafy, the color of the foliage is rich green with a bluish bloom. Excellent persistent aroma, good shelf life, allowing dill to be stored fresh for a long time.​

​Dill Gribovsky.​ ​We prepare the land in the fall. We dig up and apply fertilizer. In spring it is necessary to level the soil and make furrows. Depth about 2 cm, distance 20 cm. Water the soil and pour out the seeds, then sprinkle with soil, slightly pressing the groove. We do not water the crops; the seeds can go deep with the water.​

​plant seedlings​

​This is the most favorite spice among Russians. Parsley leaves are eaten, used to decorate dishes, added to preserves, and made into healing infusions and decoctions. Used for food​Please note that if you grow dill for greens, you can start cutting it when the cultivated plant reaches 20 centimeters in height.​

Dill varieties, late ripening

​Thus, mid-season varieties of dill will allow you to enjoy your greens from the month of May. If you trim the greenery regularly, it will grow again, which is very convenient.​

​Gribovsky. The period from harvesting to harvesting of this variety of dill takes one and a half months; if you want to grow the Gribovsky variety for spices, then it should be harvested after 2 months. Perhaps this is the most popular variety of dill grown for greens. It is easy to care for and rarely susceptible to pests. The aroma of greens is very strong, as is the taste. The leaves are very large and dark green in color. This variety of dill is capable of self-sowing. Thanks to this, it is convenient to propagate with the help of padankas. Gribovsky can be frozen or canned, the greens do not lose either color or taste. I’m still planting abundant leaves.

​Any variety. Dill is dill.​

​For canning I sow Kirbai. Umbrellas grow, but for some reason they hardly ripen in our conditions. You have to buy seeds. Lots of greenery, fragrant. We eat after Gribovsky, and the main one is for canning.​​dill variety "Lesnogorodsky"​

​Very popular among gardeners and gardeners. This is a variety of dill for greens; it is early ripening, resistant to temperature fluctuations and diseases, and has a strong flavor. Suitable for growing on a windowsill, in a greenhouse and open ground. The foliage is medium and large in size, dark green with a bluish bloom, juicy and tender. Greens ripen for economic suitability 33-38 days after germination of crops. Seeds are sown from April to July. To obtain a continuous process of cutting dill for greens, sowing is carried out every three weeks.​​We sow dill

​. Parsley is a biennial plant. If you force greens in winter, you can get an early harvest in spring. We bury several seedlings in a high bed in early spring. Before planting, we store the parsley roots in the basement in wet sand. Leafy species can be planted at the end of March, it will grow for a long time, but after a month, bushes will appear. Seedlings are grown in a bright place. And already in May you will be able to enjoy fresh herbs.​

zakustom.com

Which variety of dill to choose? There are so many of them now, your eyes are wide open from the huge selection. Or maybe there is no difference?

Summer resident

​leafy or curly
Advice - do not plant dill too thickly.
​If you want to enjoy fragrant herbs for as long as possible, then you need to sow the following varieties of late-ripening dill:​
​Far. The period from harvesting to harvesting of this variety of dill takes one and a half months. Suitable for growing dill for greens. It has a semi-raised rosette with the leaves of a medium plant. They are green in color and have a waxy coating effect. The undoubted advantage of this variety is that it is not susceptible to pests and is resistant to winds and temperature changes.​

Vera Sokol

​In the photo, Abundant Leaf and Alligator, sown on the same day - the difference is obvious​

Neonila Vostrikova

​I bought a lot of dill seeds. But that year there was very little of it and we didn’t eat enough. My hubby loves dill. Dill seeds - ALLIGATOR, SALUTE bush dill. GRENADIER, SUPERDUCAT OE. Gavrish companies and search. All varieties can be grown from seedlings. So I think..))) Rather, we need recommendations from others.​

Lana Vesennyaya

​And by autumn the Alligator arrives. It's bushy. The variety is late, but by autumn the umbrellas ripen to waxy maturity.​
​Dill Richelieu.​

◄non-GMO

​dill variety "Gribovsky"​

Lyudmila Klochkova

​on the sunny side​

Efa Efa

Parsley tolerates frost well. It can withstand sub-zero temperatures down to 7 degrees, and even after frost the plant continues to grow. Root parsley is harvested with carrots in late autumn. Storage takes place in the cellar, the root is placed in boxes with sand so that it does not dry out. The seeds of such a crop are stored for about three years after collection.
​plant. Root parsley is used in pickling.
​It is also necessary to do 2 feedings. The first occurs when the first two leaves appear, and the second - at the moment the umbrella is laid. Since the seeds of the plant fall off quite easily, they must be harvested as soon as they ripen. Simply cut off the umbrellas and lay them out on paper to dry. If the umbrellas are not ripened enough, you can hang them by putting paper bags on them so that the seeds in them fall out after they are fully ripened. It is best to store seeds in glass containers and in a dry place.​

Margarita

Frost. In order to obtain greens using a conveyor belt, it is necessary to sow dill seeds every 10 days, starting in April, and ending in August. Frost has a raised rosette, so the leaves remain clean even after heavy rain. They are very long and have a bluish color scheme that varies with the amount of sunlight they receive. The plant itself is quite spreading. There are a lot of leaves and they release a strong, spicy aroma. The umbrella is also large, with multiple rays. High yield. Even if you freeze greens, they will not lose their quality and aroma. Moreover, it will look like it just came from the garden.​

Evgenia Taratutina

​Umbrella. The time from germination to harvesting takes a little more than a month. Has a medium sized outlet. Sowing must be done in moist soil and watered throughout the planting period. The peculiarity of this variety is that it must be fed with nitrogen fertilizers either in early spring or during the growing season. It is already possible to harvest in May. The greens are juicy and bright.​

Maybe in the past they really knew how to grow turnips, but now turnips are hard to please. But dill is really easy to grow. Only experts are convinced that this unpretentious culture has its own secrets. To organize a dill conveyor, receiving lush greens all year round, you need to try to open them.

Only humus

It grows on almost any soil, but the most tender and lush greens grow on fertilized humus or compost. Mineral fertilizers cannot be applied to dill. The exception is urea, but it is added only after germination. All others are contraindicated, like ash. From them, plants turn red and lose their appearance and their beneficial properties.

Water and light

In the shade, dill grows pale and frail. He needs light. Then essential oils will accumulate in the leaves, and it will acquire its normal aroma. Dill from the shade is not suitable for harvesting and is not very good in salads and other dishes.

The soil in a sunny place dries out very quickly in summer. This cannot be allowed. The greenery becomes coarser, and the plants begin to shoot out earlier.

Drying the dill bed is resorted to when inflorescences are needed for winter spinning. After an artificial drought, after 7-9 days, almost all varieties can throw out their umbrellas.

We sow the most fragrant

For sowing, you need to take only the freshest seeds. They are identified by smell. Fresh seeds smell good. This planting material has good germination and productivity.

There's just one catch - the aroma comes from essential oils. They will not allow the plant to sprout for a long time. To speed up the emergence of seedlings, the seeds are washed in hot water (50-60 °C). To do this, rinse the bag of seeds for several minutes in a container of hot water.

Dry is not afraid of the cold

Dill is not afraid of the cold, and you can sow it as soon as the snow melts (under a rake). Dry seeds are only suitable for this. They are often sown even on ice crust. But soaked, damp seeds do not hold the “cold”. And germination rate drops sharply.

When sowing on ice, if the cold weather drags on, you can cover the bed with film. Otherwise, at a temperature of 3-5°C, dill will sprout for 2-3 weeks, and there will be no gain in time.

Not a line, but a wide stripe

It is better to sow dill not in a row, but in a wide strip of 5 cm. Dill sown in a narrow row falls during thinning, while the one sown in a strip does not fall and does not wither.

To do this kind of sowing, take a board 5 cm wide, press it into the soil 2-3 cm, remove the board and sow the seeds in a zigzag in the resulting furrow.

The sown seeds are covered with loose soil with a rake or well-rotted humus.

Feeding the yellow ones

Dill is not fed. Only after seedlings can urea be given for a boost. Other feedings are not needed. We make an exception if the tops begin to turn yellow. Then you urgently need nitrogen fertilizers, any: mullein (1:10) or urea (1 teaspoon per 10 liters of water).

The best seeds among strawberries

If you want to get your own dill seeds, you can sow it among strawberries, potatoes, zucchini and cabbage, but then do not pick off the leaves. The seeds are collected when they turn brown, cutting off the umbels selectively.

And so that fragrant greens are always on the table, dill is sown every 15-20 days, the last sowing is no later than August 20 in the northern regions, September 15-20 in the south.

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Many people associate the aroma of dill with the smell of summer and fresh salad.

Dill fragrant- an annual herbaceous plant with a strong spicy odor, dark green, vaguely bluish at the top, 40-120 cm in height. The root is thin, spindle-shaped. The stem is single, erect, finely grooved, with narrow whitish and green longitudinal stripes, branched at the top and curved between the branches.The leaves are ovate in outline, three times, four times pinnate, dissected into thread-like lobes; lower leaves on petioles, expanded into an oblong, membranous sheath along the edge; the upper ones are sessile. Inflorescence - umbels with 30-50 smooth rays, involucre and involucre absent. The flowers are small, the petals are yellow, with the top turned inward. The fruit is ovoid or broadly elliptical, compressed from the back, consisting of 2 semi-fruits, equipped with 3 protruding keeled dorsal and winged lateral (in the form of a thin yellowish edge) ribs.
Blooms in June - July. Fruits in July - August.

It is cultivated and sometimes runs wild near houses, fields and roads, and in vegetable gardens.
It grows throughout almost the entire central and southern zone of the European part, in the Caucasus and Central Asia.
In medicine, the entire above-ground part of the plant, collected during flowering, is used - Herba Anethi and the fruits - Fructus Anethi. The fruits are harvested when ripe. The grass is dried in the shade.
All parts of the plant contain essential oil, which includes terpenes: d-carvone (dextrorotatory isomer), phelandrene, dillapiol, d-limonene; flavonol, kaempferol.
Fresh grass also contains ascorbic acid and carotene.

The benefits of dill. Use of dill in medicine

The herb is used in the form of an infusion for hypertension of I and II degrees. A good effect is observed when used with sodium bromide. The drug “Anetin” is prepared from the fruits - a dry extract that has an antispasmodic effect.
Rp.: Sem. Anethi 50.0
D.S. Brew 1 tablespoon of seeds with 1 glass of boiling water, leave, strain. Take 1/2 cup 1-2 times a day
Rp.: Anethini 0.1 D. t. d. N 60
D.S. 1 tablet 3 times a day (used for chronic coronary circulation disorders, intestinal spasms; acts gradually; course of treatment is 4 weeks)

The use of dill in folk medicine

Many people associate the aroma of dill with the smell of summer and fresh salad. It’s not for nothing that people love this fragrant herb so much - it contains essential oils, which give dill a specific smell and disinfectant properties. Dill contains calcium salts, potassium, iron and phosphorus, as well as the rarest nicotinic and folic acids.
Dill is a very ancient crop, and over time its popularity as a spice and medicinal plant is only increasing. But to preserve the beneficial properties of this plant, cut its young thin leaves before use. This will make your dishes beautiful, aromatic and appetizing.
100 g of green dill contains approximately two daily requirements for vitamin C, i.e., about 100 mg, while the same amount of green onions contains about 30 mg, lemons - 40 mg, and other vegetables and fruits and even less. Thanks to these vitamins, dill is indispensable for vision, blood vessels and heart, kidneys and liver. It has a beneficial effect on digestion, improves complexion, helps with hypertension and perfectly treats vitamin deficiency.
Young shoots of dill can be dried and salted for the winter, and the aroma of the spice is perfectly preserved. Before drying, carefully sort and wash the dill, let the water drain and dry. Then cut into pieces 5-10 mm long, place on clean paper and dry again in the shade. Turn the greens every half hour. Place dry dill in clean, dry jars, close the lids and store in a dark, dry place. In order not to reduce the nutritional value of dill, store it in the refrigerator at a temperature of plus 4 ° C. If there is no refrigerator and it is hot outside, then put it in a tightly closed dry pan. But the dill greens in this case should not be wet.

In folk medicine, a decoction of the fruit is used for childhood dyspepsia, diarrhea, abdominal pain, liver disease, and high blood pressure; decoction of herbs and fruits - for inflammation of the bladder.

Dill for enuresis.

Pour 1 tbsp into a thermos. dry dill seeds, pour 1 tbsp boiling water. Leave overnight. In the morning, strain the dill tea and drink. Can be sweetened with honey. Drink on an empty stomach before breakfast once a day for 10 days. Take a break for 10 days and drink dill tea again for 10 days. All treatment. The result is excellent, unless there are organic lesions of the genitourinary system.

Dill for insomnia.

1 tbsp. l. chopped dill with a glass of boiling water, leave. When you don't have fresh dill, brew the seeds. 2h. l. crushed seeds, leave for 2 hours in 2 cups of boiling water. You need to drink half a glass 3 times a day before meals and 1 glass at night.

Dill water for thorns.

Eye water is prepared from dill: 1/2 tbsp. l. Boil dill powder in 1 glass of water and rinse your eyes with this decoction 2-3 times a day. Steam baths for the eyes made from dill decoction or its powder work even better.

Dill for tinnitus.

You will need fresh seeds, stems, and rosettes of dill. Grind, brew a whole handful with 0.5 liters of boiling water. in a thermos. Leave for 1 hour. Drink 0.5 tbsp. 3 times a day for 15 minutes. before meals for 2 months. The noise will disappear. You can use dry raw materials 2 tsp. by 0.5 l. boiling water

Dill in cosmetology

Dill is a well-known and favorite spice for most people. For cosmetic purposes, the above-ground part of dill (herb) and fruits (seeds) are used.

All parts of the plant contain essential oil, and the fruits of dill contain almost three times more of it than its herb. The fatty oil that is part of dill is represented mainly by unsaturated fatty acids. Dill is rich in ascorbic acid (up to 135 mg per 100 g), carotene, flavonoids, potassium, calcium, phosphorus and iron salts. In addition, dill fruits accumulate selenium and silver.

For pustular skin diseases, lotions are made from an infusion of dill seeds and leaves. Pour 300 ml of boiling water over a teaspoon of crushed seeds and leave for an hour.

The following dill masks will help with rosacea: thoroughly wash and chop fresh dill, mix with egg white and apply to your face. After 15-20 minutes, rinse off the mask with warm water. The course of treatment is up to 15 masks, which should preferably be done 2 times a week.

For sunburn and itchy skin, make a compress from a decoction of dill. 2 tbsp. Pour two cups of hot water over spoons of finely chopped dill and boil for 5 minutes. In the strained broth at room temperature, moisten four layers of gauze or a soft linen towel. Cover the burned face with it, place plastic wrap and a terry towel on top. After 20 minutes, remove the compress and rinse your face with cool water. Alternating cold and warm compresses made from a water infusion of dill fruits (1:10) improve blood circulation and metabolic processes in the skin, relieve irritation and smooth dry and sensitive skin.

If you have dry skin, then mix a tablespoon of chopped dill with a teaspoon of olive oil, add finely ground Hercules flakes (or crushed in a coffee grinder) until you obtain a paste, which you apply in a thick layer on your face for 20 minutes. Rinse off the mask with warm water.

If you have oily, porous skin, this mask will improve its condition and appearance. Pour a tablespoon of dill herb into 0.5 cups of water, boil for 5 minutes, then remove from heat and strain. Add egg white to a tablespoon of broth and beat everything thoroughly. Apply the mixture to your face in layers (3-4 layers). When the last layer dries, rinse off the mask with warm water.

For swelling and redness of the eyelids, wash your eyes with an infusion of dill fruits (a teaspoon of dill fruits in half a glass of water) or make lotions with this infusion.

A paste of dill leaves is applied to the site of bee and mosquito bites.

These plants are often confused because their leaves have almost the same shape. And in the pharmacy they sell fennel seeds under the name dill. People called it Voloshsky dill. Meanwhile, these are different plants, although they are close relatives and can even mix with each other. Let's look at them separately, and then figure out how they differ.

Dill

Everyone knows what dill looks like. Even if you have never lived in a village and do not have your own garden, such a plant can be found on store shelves even in winter.

Botanical description

This is a rather tall annual herbaceous plant, growing from 40 to 150 cm. The root is thin, taproot. The stem is usually single, although there are bush varieties in which up to a dozen stems emerge from one root. At the base of the stem there is a basal rosette of long, pinnately dissected leaves. The leaves are located along the entire height of the stem, and the higher, the smaller they are.

The very top of the stem is decorated with an inflorescence in the shape of a double umbrella. First, from 20 to 50 rays extend from the stem, which end in a smaller copy of the first umbrella. The flowers are small and yellow. Blooms in June – July. In August, the seeds ripen in the form of flat, elliptical achenes 3-5 mm long and 2-3 mm wide.

Chemical composition and nutritional value of dill

Dill leaves contain 2.5% protein, 0.5% fat and 6.3% carbohydrates. Their calorie content is low - 40 kcal/100 g. Fiber content is 2.8%, which is 14% of the daily requirement (per 100 g of dill leaves).

They are also rich in vitamins, especially vitamin C (100 mg or 111% of the daily requirement per 100 g) and carotene (90% of the daily requirement per 100 g). They contain relatively little folic acid - 6.8% of the daily value. Vitamin E (11.3% of the requirement), vitamin B6 (7.5% of the norm), PP (7%) and B2 (5.6%) are also present.

Among the mineral substances, we note calcium (22% of the norm in 100 g), magnesium (17.5%), potassium (13.4%), phosphorus (11.6%) and iron (8.9%), and among microelements - manganese (63.2%), copper (14.6%) and zinc (7.6%). The content of potassium, calcium and phosphorus in the seeds is 3-4 times higher than in the leaves.

Dill in cooking

Fresh dill leaves are almost the first to appear on our spring table, back in April, when the body is in dire need of vitamins. They are added to salads, soups, sauces and side dishes, and they are part of many seasonings. Mashed potatoes with dill are much richer in flavor. And lightly salted cucumbers without it are generally nonsense. Dill inflorescences with unripe seeds are certainly added to pickled vegetables and mushrooms.

Dill: medicinal properties

The healing properties of dill have been known since ancient Egypt. They knew about them in Persia and India. In Ancient Greece, Hippocrates praised him, and in the Middle Ages, Avicenna devoted a lot of space to him in his monumental work “The Canon of Medicine.” It was in the Middle Ages that dill spread widely throughout Europe. Poets sang its aroma in poetry. Dill was credited with the ability to ward off evil spirits.

They treated not only diseases of the gastrointestinal tract, but also kidneys, migraines, anemia, insomnia, and eye diseases.

In this, folk experience is confirmed by modern science, which has confirmed that dill has the following properties:

• antispasmodic;
• anti-inflammatory;
• choleretic;
• diuretic;
• vasodilator;
• expectorant;
• antiseptic.

Dill is also used in cosmetics to get rid of acne and whiten freckles.

For women, dill helps get rid of cycle disruptions, but pregnant women need to be careful with it, since dill oil tones the uterus and, if consumed excessively, can lead to miscarriage.

For men, dill can help with problems with potency. It is not for nothing that in Ancient Greece it was considered an aphrodisiac and was pinned to clothing to increase desire. Dill dilates blood vessels, including those in the corpus cavernosum, so the rumor about this property was well founded. In addition, it relieves nervous excitement and eliminates self-doubt.

It perfectly whitens teeth and eliminates bad breath, so chewing a sprig of dill will be beneficial on a date.

However, dill should not be eaten by those who suffer from allergies. Unfortunately, the essential oils of this plant are quite a powerful allergen. It is also not recommended for hypotensive patients to get carried away with the product.

Growing dill in the garden

It would seem that there is nothing simpler - scatter the seeds on the ground in early spring, slightly loosen the soil and pick the fragrant greens a month later. Well, that’s possible, but it’s better to approach this matter according to all the rules of agronomic science. Then the harvest will be higher, the greens will be juicier, and there will be much more vitamins in it.

The bed needs to be prepared in the fall: dig it to a depth of 20 cm and add compost. As soon as the snow melts, you can start planting. Dill seeds are small and should be planted shallow. They germinate slowly due to the abundance of essential oils that prevent water absorption and swelling.

The first shoots will appear in 2-3 weeks. You can speed up this process by pre-soaking the seeds for 3 days in warm water (50 degrees). Some gardeners even scald them with boiling water. If you planted soaked seeds, be sure to cover the bed with film. And in the case of sowing with dry seeds, this is useful. Shoots will appear much earlier.

Seeds can be sown several times at intervals of two weeks. Then you will be guaranteed fresh greens all summer long. Dill is also planted before winter, just before the snow cover is established, so that the seeds do not have time to germinate.

You can plant dill even in January! To do this, the bed is cleared of snow, seeds are scattered and sprinkled with compost or peat.

Caring for dill is simple - just water it on time. It does not require fertilizers; compost added before planting is sufficient. But if the leaves begin to turn yellow ahead of time, then pour a weak solution of urea (1 teaspoon per bucket of water) or mullein (1:10). It is useful to know that dill varieties are early-ripening, mid-ripening and late-ripening.

The former will delight you with fragrant greenery much earlier, but they will also bloom faster, and therefore their yield is lower. These include varieties such as “Gribovsky” and “Umbrella”. They are sown under film in early spring.

Mid-season varieties (“Uzory”, “Lesnogorodsky”, “Borey”, “Umbrella”, “Richelieu”, “Kibray”) produce more leaves, but the greens are ready for consumption a week later. They are useful for lightly salted cucumbers, and they are also very tasty in salads.

Late varieties (Buyan, Salyut, Alligator, Amazon) give the largest harvest, but you will have to wait 2-2.5 months for it.

Fennel

Unlike dill, fennel can be found much less often in vegetable gardens, especially in the middle zone. And this is not surprising. Fennel is much more heat-loving, because it is native to the south. Its habitat in the wild does not extend beyond the North Caucasus.

Botanical description

This is a tall biennial or perennial herbaceous plant growing up to 1.8-2 m. The root is thickened, fleshy, spindle-shaped. The stem is branched, rounded, furrowed, with a bluish-blue bloom. At the base of the stem, just like dill, there is a basal rosette of long leaves. In vegetable varieties, the petioles of the leaves grow together into a rounded head, shaped like an onion. Smaller leaves are also located along the entire height of the stem.

The very top of the stem is decorated with several inflorescences in the shape of a double umbrella, only the number of rays is less than that of dill, no more than 20, and often only 3, and the inflorescences themselves are smaller in size. Blooms from July to September. The flowers are the same as dill. The fruits are two-seeds up to 1 cm long, easily falling apart into two slices. They do not ripen at the same time, starting from early September and ending in October.

Chemical composition and nutritional value of fennel

In terms of chemical composition, dill and fennel are very similar. Fennel bulb contains 1.24% protein, 0.2% fat and 7.3% carbohydrates. Calorie content – ​​31 kcal/100 g. Fiber content – ​​3.1%, which is 15.5% of the daily requirement (per 100 g).

Fennel contains 12 mg of vitamin C, which is 13.3% of the daily requirement, carotene - 12.8% of the daily requirement per 100g, and very little folic acid (1.2% of the daily requirement).

There is significantly less calcium in the onion than in dill leaves (5.2% of the norm per 100 g), as well as magnesium (5.4%), potassium (5.4%), phosphorus (9.7%), iron (0.9%), manganese (10.2%), copper (10.0%) and zinc (1.7%). Green leaves contain more of them, and fruits contain even more than leaves.

Fennel in cooking

A fennel bulb can be added to soups and salads, fried or stewed, combined with other vegetables to prepare a flavorful stew, added to sauces, or pickled. It goes especially well with beef or chicken, giving dishes a flavor that will be remembered for a long time. Greens can be used instead of dill, but the smell of the dishes will be completely different, similar to anise or tarragon. The fruits are added to baked goods and confectionery.

Fennel: medicinal properties

Fennel was known to the ancient Egyptians, from whom the ancient Greeks also learned about it, who attributed miraculous and magical properties to it.

It has the same medicinal properties as dill, but is noticeably stronger. Thanks to anethole in the composition of the essential oil, it has a much more pronounced expectorant and lactogenic effect, so it is better to use it for coughs and to increase milk in nursing mothers. For pregnant women, it is much less dangerous than dill, so they often use it for intestinal problems.