Dill Dill: description of the variety, cultivation and yield with photos

Description of the variety

The plant of Dutch selection is now grown all over the world. The description of the variety places it in the group of annual crops that form umbrellas late, so the plant is able to form green mass for a long time. Due to this feature, the variety is often used fresh, as a seasoning for salads, first and second courses.

The leaves have a rich green color, proper presentation and a strong fragrant aroma of fresh herbs. The plant is considered a rich source of vitamins and mineral salts, so it is often used to prevent their deficiency, if necessary, to support the body during the rehabilitation period and to stimulate the functioning of the human immune system.

A feature of the variety is its ability to tolerate low temperatures well. Frost-resistant qualities allow the plant to tolerate temperatures as low as -4 C.

Dill bushes are considered low-growing, but the leaves are spreading. The average height of the bushes reaches 150 cm. On average, 1 month passes from sowing to harvesting. The flowering period comes late and on average up to 2 kilograms of greenery are removed from 1 m2. For seasoning purposes, the greens can be harvested over a period of 80 to 85 days.

Mid-season

These are the most successful varieties of dill for greens. The second name is mid-late. Stemming is 8-10 days later than in early varieties. Medium varieties manage to produce inflorescences with seeds.

Lesnogorodsky

Mid-season, tall variety with large leaves. Dill height – 1-1.3 m. Umbrellas are convex in shape, d – 20-28 cm. Harvesting – 1.4–2 kg/sq. m. The variety is good for any culinary purposes.

Pros:

increased foliage;
long-lasting freshness;
disease resistance.

Amazon

An undemanding plant with lush green mass. From germination to harvesting – 45 days. A couple of weeks after cutting, dill begins to bloom. If the shoots are not cut off, but picked off little by little, powerful umbrellas will soon appear. Greenery yield – 1.5-4, kg/sq. m, spices 2.9-6.7 kg/m2. The plant grows up to 1.6 m.

Pros:

versatility - suitable for drying, freezing, salting, preparing seasonings;
juicy greens are formed together.

Richelieu

It is rarely affected by pests. The plant has carved leaves, and the height of the bush is up to 1.3 m. Sowing is repeated many times - from April to August. From germination to collection of green mass - 40 days. The yield of green mass is 1.1-1.6 kg/sq.m. m, spices - 3.6 kg/sq. m. The rosette is semi-raised, with large shoots.

Pros:

stable yield;
many shoots during flowering.

Bush varieties - Salyut, Kibray and Buyan - grow for a long time before the appearance of umbrellas. Bush dill allows you to collect a large amount of greenery for a long time.

Patterns

Gives greenery - from 1.1 to 3.4 kg/sq. m, for spices - up to 4.5 kg/sq. m. Ripens in about 50 days, spices - in 80-90 days. The leaves are juicy, green, heavily dissected. Height – 1.2-1.4 m.

Pros:

high aromaticity;
strong foliage;
not afraid of cercospora.

Brawler

Represents bush varieties. The height of the semi-raised rosettes is 47-55 cm. The leaves are large, dark green. One plant, having reached economic suitability, weighs 230-245 g. Productivity is 4.9-5.5 kg/sq.m. m. From sprouts to readiness – 60-66 days. Fruiting is from May to September.

Pros:

long period of economic suitability;
can be stored for a long time, maintaining consumer qualities.

Max

Mid-season variety with medium aroma. Ripens in 45 days. Productivity – 1.6 kg/sq.m. m. Weight of green bush - up to 45 g, for spices - 60-70 g.

Pros:

not a spreading plant;
undemanding to agricultural technology.

Leafy

The plant matures in approximately 40 days. The length of the shoots is 1.3 m. The bushes are powerful, with strong foliage. Green harvest - 1.5-3 kg/sq. m, spices - 3-5.5 kg/sq. m.

Pros:

the plant does not put out umbrellas for a long time;
can be dried, frozen, canned;
maintains marketability for a long time.

Bushy

Greens are ready in 39-42 days. After 80 days, cut the dill for spices. Height – 1.5-1.8 m. Leaves are medium-dissected. Productivity – 3-3.4 kg/sq. m.

Pros:

a lot of greenery;
Retains freshness for a long time.

Hercules

It is among the most popular mid-season varieties. The variety is valued for its abundance of green shoots - it is an ideal choice for growing for sale. It stands out among other varieties due to its faster growth and development. The green harvest is up to 2 kg per 1 sq. m, spices - 3.8 kg.

Pros:

decent harvest;
rapid regrowth after harvesting;
late flowering.

Fireworks

The bush has 3 or 4 stems. From the day of germination to harvesting the greenery, 30-45 days pass, after 55 days the umbrellas are thrown out, after 110 days you can start collecting seeds. Collection of greens - up to 2.3 kg per 1 sq. m. Bush dill for preservation.

Pros:

the variety is good for sale - beautiful bunches;
pleasant aroma.

Growing

Cultivation is carried out by sowing seeds in the ground. Planting is carried out between April and May. It is recommended to prepare the soil in the autumn; for this purpose, the soil is dug up and mineral fertilizers are applied. In most cases, the nutrients are sufficient and dill does not require additional fertilizing during the growing season.

The growing place should be sunny. The culture loves loose fertile soils with a neutral acidity level. In acidic soil and when water stagnates, the plant does not feel well. The following garden crops are considered good predecessors for dill:

tomatoes;
cucumbers;
tomatoes;
legumes;
potato.

Basic rules for growing outdoors

Preparing for landing

To grow bush dill, you should choose an area well lit by sunlight, this will allow you to get a high yield of greenery.
The soil should be loose, fertile and moderately moist. It is important to consider that the best neighbors for dill will be:

onion;
salad;
cucumbers;
cabbage.

Placement near celery or carrots should be avoided.

Good predecessors for dill:

cucumbers;
tomatoes;
cabbage;
legumes

Attention!

Weeds can easily choke out young dill sprouts, so when choosing a sowing site, it is advisable to choose areas that are well cleared of plant residues from previous crops.

Landing

To increase the germination of seeds, you can soak them for 1-2 days in warm water. Water, saturated with oils, will darken over time; it needs to be drained and fresh water added. Before sowing, the seeds must be thoroughly dried by placing them on a cloth. You can sow when the seeds are completely dry, stop sticking together and become free-flowing. The most suitable option for bush dill is soil that absorbs moisture well.

Article on the topic Germination of dill and how to sow correctly.

Before sowing, the soil is fertilized with urea or potassium salt, humus, and superphosphate. Seeds are sown in loose and moist soil. Optimal time for this: end of April - beginning of May.

Planting is sparse, with a distance of at least 25 cm between rows, in grooves at a distance of at least 3 cm. After this, the planting site is covered with film and left until shoots appear.

Care

Dill must be watered regularly every week. Watering is carried out at the rate of 5 liters of water per square meter.

Advice

It is important to thin out seedlings in a timely manner. After the height of the plants reaches 6 cm, the distance between them is increased to 5-7 cm, then, as they grow, the distance between the bushes should be further increased, first to 10-12, and then to 15-20 cm. After the height of the plants will reach 6 cm, the distance between them is increased to 5-7 cm, then, as they grow, the distance between the bushes should be further increased, first to 10-12, and then to 15-20 cm

After the height of the plants reaches 6 cm, the distance between them is increased to 5-7 cm, then, as they grow, the distance between the bushes should be further increased, first to 10-12, and then to 15-20 cm.

Until each plant produces 3-4 leaves, you need to carefully monitor the weeds and remove them in a timely manner. Then the dill begins to grow more intensively, and weeds will no longer be able to choke it out.

Fertilizers are not required if the soil has been fertilized before sowing. Several times during watering, you can feed the roots by adding 0.5 liters of mullein and 1 tsp for every 10 liters of water. urea.

Harvesting and storing crops: how to cut correctly?

Typically, dill leaves can begin to be collected 30-40 days after sowing. The most valuable are young greens that have reached 5 cm; the leaves are cut off with scissors or simply plucked off. Dill is harvested in the morning, when the dew has dried; the plant needs to be watered a day before harvesting.

Umbrellas are often used when preparing food for the winter. They appear after flowering. Dill seeds ripen in 90-120 days. At harvest time, you can leave a few plants and collect them closer to autumn.

Dill stores equally well both frozen and dried:

For freezing, the foliage is separated from the stem and washed well under running water. Place on cloth or paper and allow to dry. Then they are crushed and placed in a container for freezing.
Chopped dill or collected in bunches are suitable for drying. After washing and chopping the dill, it is dried, spread in a thin layer on paper or cloth. Drying in bunches involves tying several stems of dill into bunches and drying them.

From the video you will learn how to properly harvest dill:

Problems

When growing dill, gardeners often encounter the fact that the greens begin to change color

To solve this problem, it is important to identify the cause of these changes and take timely measures

Dill can turn yellow due to improper watering - excess moisture, as well as overdried soil, are unacceptable for the plant.
Dill turns red most often due to high acidity of the soil, when phosphorus does not dissolve in the soil content. Under such conditions, the plant's roots do not receive nutrients and the leaves turn red.
If the leaves turn gray, the problem is a viral disease. It is better to remove the affected bushes immediately so that the disease does not spread.

Features of care

Dill belongs to the group of plants that are undemanding in care. For good yield, it is necessary to carry out timely watering and removal of weeds. When a dense crust forms on the surface of the bed, it is recommended to loosen it.

If the plantings are too dense, it is recommended to thin out the dill bushes. To do this, the soil is moistened and excess plants are uprooted. To obtain fresh herbs, re-sow dill seeds every 2 or 3 weeks on a regular basis.

Dill is considered a drought-resistant plant, but to obtain high yields, it is recommended to water without allowing the soil to become excessively dry. Dill receives enough nutrition from autumn fertilization of the soil, but if the growth quality is poor, it can be fertilized 2 times during the growing season. To do this, use a solution in the preparation of which 25 grams of potassium salt and nitrate are diluted per 10 liters of water. Dill has the ability to accumulate nitrates, so the plant cannot be treated with nitrogen fertilizers, and it is not recommended to add manure to the soil.

How to plant bushy dill

To obtain a good harvest, the soil is dug up in the fall and fertilized with compost or rotted manure. In the absence of organic fertilizers, complex mineral fertilizer is applied.

The bed is located in a sunny place where water does not stagnate. As for predecessors, it is necessary to avoid that dill grows after carrots, fennel, celery and parsley. These plants have the same pests and suffer from the same diseases, so the likelihood of a disease outbreak increases sharply.

Among the best predecessors of the Bushy dill variety are: potatoes, tomatoes, peppers and legumes.

Attention!

Dill does not tolerate even partial shading!

Bushy dill seeds are sown in late March early April, depending on the weather and growing area. Despite the fact that the plant tolerates a short-term drop in temperature to +4˚+6˚ C, it is still better not to rush into planting too early and wait until the air temperature warms up to at least +16˚+18˚ C. Optimal timing will allow the plants to develop faster and get higher yields.

As a preventive measure against fungal diseases, the seeds are disinfected with a solution of potassium permanganate, then dried and sown. Planting pattern for bushy dill 30 x 20 cm. To do this, furrows are made on the ridges every 30 cm and the seeds are placed at a distance of 3-5 cm from each other. Then the crops are sprinkled with earth, watered and, if possible, covered with film or agrofibre for several days.

Advantages and disadvantages

Along with good yield indicators, reviews from gardeners note such strong qualities of the variety as disease resistance and slow shoot growth. The plant is easy to care for and does not require compliance with complex rules of agricultural technology. Dill dill is able to tolerate low temperatures and difficult growing conditions.

Characteristics of the variety's advantages:

rich content of minerals and vitamins;
the ability to quickly replenish energy deficit in the body;
the ability to improve blood supply processes;
beneficial effect on the urinary organs;
beneficial effect on the cardiac system;
ability to lower blood pressure;
calming effect on the nervous system.

Advantages and disadvantages

The main advantage of the plant is its unpretentiousness. Growing does not require much energy or attention. Another benefit is the abundance of vitamins found in greens. The appearance of dill is quite attractive. The subtle aroma and pleasant taste make it appetizing.

Dill dill is used in cooking, as well as in medicine to treat diseases such as:

Arterial hypertension.
Nervous disorders.
Vascular weakness.
Urolithiasis disease.
Avitaminosis.
Chronic pyelonephritis.
Cholelithiasis.

It is used in cosmetology: face masks are made from greenery. Dill is also good at canning. It gives the preparations a delicate taste and aroma.

The only downside is the late ripening of greens.

Pests and diseases

Dill is a variety of plants that are resistant to various types of diseases and pests. The main danger is associated with infection of plantings by powdery mildew. To prevent this type of danger, it is not recommended to form plantings next to carrots and celery.

To prevent diseases, it is enough to remove plant remains from growing areas in the fall and follow the rule of crop rotation, according to which dill cannot be planted in the same place for several years.

Classification

When choosing a dill variety to grow on your site, you need to familiarize yourself with its characteristics and features of caring for the plant. Depending on the size of the bush, ripening time and place of cultivation, all varieties can be divided into several groups. Let's look at a brief description of the best varieties belonging to each of these groups.

To size

All varieties of dill that are grown for the purpose of producing greens can be divided into two large groups depending on the size of the adult plant. There are plants that grow in voluminous and spreading bushes, which take up a lot of space in the garden bed, but allow you to get the maximum yield. Low-growing bushes look very compact and have lower yields, but at the same time they can be grown not only in open ground, but also indoors.

Bush

Plants belonging to this group have the shape of a spreading bush. With proper care, they can produce a bountiful harvest and are characterized by prolonged seed ripening, which allows dill to be used as an aromatic herb for longer.

Important! Bush varieties of dill require a sufficient amount of free space and need to thin out the rows.
The best varieties of this group are:

Patterns. The plants grow rather slowly and do not exceed a height of 1 m, but with proper care they give a high yield of 50 g of greenery from one bush. The leaves are large in size and have a persistent aroma, growing from the very root. The harvest is harvested 2 months after the appearance of green shoots. This variety is immune to fungal diseases and contains a lot of vitamin C.
Gourmet. Its height usually does not exceed 20 cm. Dill has dark green leaves and produces a high yield, which ripens in just 1.5 months. The plants have a persistent aroma and are not picky about care. The variety is characterized by resistance to cool weather and is practically not susceptible to disease.
Bushy. The plant requires a lot of space in the garden bed, and its height is about 1.5 m. It is characterized by soft leaves of a dark green color that exude a pleasant aroma. Dill ripens in 40 days and does not require specific care. The yield from one bush is about 30 g of spicy herbs, which retain an attractive appearance for a long time.
Read also: How to feed cauliflower in open ground for growth and how to properly

To the greens

Dill, which belongs to this group, is small in height, but is characterized by a particularly strong aroma and beautiful appearance. Its leaves have a rich green color and a pleasant fresh taste.

The best varieties of dill for greens are:

Further;
Max;
Grenadier;
Gribovsky;
Alligator.

A more detailed description of the listed types will be discussed later in the article.

By place of cultivation

It is not always possible to grow greens in open ground. Sometimes you want to pamper yourself with fragrant greens in early spring or even winter, so the plant is often planted in greenhouses and even on window sills. But not all varieties can produce equally good yields under different growing conditions.

Did you know? If you hang bunches of dill in the corners of the room, the aroma of the spice will repel insects.

Below we consider a list of the most popular types of dill for greens, which are best suited for planting outside, growing in a greenhouse or in a pot on a windowsill.

For open ground

If possible, spicy herbs should be grown in open ground.

The best varieties of plants that can be grown outdoors include:

Further. Harvest ripening time can reach 45 days. The plant is about 30 cm tall and consists of several green stems, each covered with bright green leaves. The yield can reach 2.5 kg/1 m², so this dill is often grown for industrial purposes. The advantage of this variety is good immunity to diseases and resistance to pest attacks.
Max. Bushes of this species in the garden look very compact, their height does not exceed 15 cm. The leaves of the plant are shaped like a diamond and densely cover the stems. The first harvest ripens approximately 1.5 months after sowing the seeds. Thanks to the thick green mass, you can get up to 50 g of fresh aromatic greens from one bush.
Kutuzovsky. Dill can reach a height of 1 m. This variety combines high yield, early ripening and excellent taste characteristics. Its leaves are round in shape and form the lush green tops of the plant. It takes about 1.5 months for the crop to ripen. At the same time, from one bush you can collect up to 30 g of aromatic greens that have a pleasant taste.

For the greenhouse

When growing dill in a greenhouse, the plant does not receive enough sunlight, which can negatively affect the quantity and quality of the harvest, so when growing dill for greens in a greenhouse, you need to choose only those varieties that can grow in such conditions.

We advise you to learn how to properly store fresh dill.
The best plant varieties for a greenhouse include:

Umbrella. Dill can grow up to 2 m in height, so it needs to be planted in a high greenhouse. The leaves of the plant are very fragrant, have a bright green color and consist of many thread-like segments. The harvest ripens in 45 days. From one bush you can get up to 20 g of greens.
Frost. The plants are tall - about 1.5 m. The foliage is large and dense, has a bluish-green color, and its upper surface is covered with a thin waxy coating. The first harvest of greenery can be harvested 1.5 months after seed germination. Productivity can reach 2.7 kg per 1 m². The leaves have a very strong aroma.
Kibray. Dill of this variety is characterized by rapid growth and has especially juicy, aromatic leaves. Before the formation of flower stalks, the height of the plant can reach 40 cm. It requires a lot of space in the garden bed, as it grows as a spreading bush. The first harvest can be harvested within 3–4 weeks after sowing. With good care, you can get up to 5 kg of spicy herbs from 1 m². The advantage of the variety is its stable immunity to fungal infections.

For the window sill

If it is not possible to plant dill in a greenhouse or open ground, you can choose varieties that are suitable for growing indoors. If you create the right microclimate for plants, they can also produce a generous harvest of spicy and aromatic greens.

Important! To plant dill on a windowsill, choose a deep and long flowerpot, the bottom of which must be covered with a thick layer of drainage.

The best varieties of this group include:

Gribovsky. The plants are well adapted to growing indoors and are easy to care for. The height of the bush does not exceed 25 cm, and the first greens can be collected from it within 38 days after planting. The yield per plant is about 30 g. Dill of this variety needs nutritious and loose soil, so you need to use fertile soil for planting, not forgetting to periodically feed the plants with fertilizers during the growth process.
Grenadier. The plant reaches a height of no more than 30 cm. Its leaves have a rich emerald color and a strong aroma. The harvest ripens 30 days after planting and can reach 2–3 kg of aromatic greens per 1 m², subject to abundant and timely watering.
Firework. Dill reaches a height of about 55 cm. The leaves of the plant are collected in voluminous rosettes and have long petioles. A characteristic feature of the variety is that the leaves never turn yellow, maintaining an attractive fresh appearance. The first harvest of fragrant greens can be cut within 2 months after sowing the seeds. The yield from one bush is about 95 g of greenery. These plants almost do not form flower stalks, so you can collect fresh greens from them several times a season.

According to ripening time

Varieties of dill for greens differ from each other in terms of ripening. Depending on the time period in which you plan to harvest the spicy herbs, choose early or later ripening plant varieties. In the first case, the harvest ripens by the beginning of summer, and in the second, from July to September. Let's look at the classification of dill by ripening time in more detail.

Early ripening

Such varieties can be grown to produce fragrant greens at the end of spring. But these plants quickly form umbrellas and do not have time to grow a lush green mass, so the yield of early ripening varieties of this crop is not very high, and when growing dill for greens, they are chosen quite rarely.

Did you know? Under a microscope, a thin stem of dill looks like a durable structure consisting of thin fibers reinforcing each other and ideally located cells.

Consider the list of the best early ripening varieties:

Umbrella. The plants do not exceed 1 m in height and produce the first harvest of fragrant greenery 35 days after sowing the seeds. The leaves are bright green and collected in small rosettes, have a good taste and a pleasant aroma. From 1 m² you can collect up to 5 kg of fragrant greens. In order for the yield to be maximum, it must be grown in conditions of high humidity and regularly apply nitrogen-containing fertilizers.
Redoubt. The plant is not tall, but has a well-developed root system. This variety demonstrates high yields - up to 50 g of greenery per plant. The leaves are narrow and green in color, collected in a slightly raised rosette. Ripening occurs 40 days after sowing the seeds. Thanks to its rich aroma, this variety is often used for preparing canned food for the winter.
Aurora. This variety is low-growing, but the bush in the garden looks spreading. You can harvest the first harvest from the bush within 30 days after planting. The leaves are bright green and form a dense and lush rosette. Dill has a delicate taste and unique aroma. From one plant you can collect about 15 g of tasty greens. The plant exhibits immunity to almost all common diseases and is slightly susceptible to attack by pests.

Mid-season

The advantage of growing mid-ripening varieties is that they ripen quite quickly, but still 2–2.5 weeks later than early-ripening varieties of the plant. As a result, the bushes have more lush green mass, which leads to increased crop yields.

Read more about how to plant and care for bush dill.

The best varieties of dill with medium ripening periods include:

Amazon. The height of the bush is about 1.6 cm. The leaves are large, colored bluish-green and form a lush crown on the bush. This variety is one of the most productive and does not require special care. No more than 50 days pass before the greens are harvested, and the leaves are distinguished by their juiciness and appetizing aroma. In good growing conditions, you can harvest up to 65 g of green dill from one bush.
Richelieu. The bushes can reach 1.2 m in height and have a very lush green mass. The width of one bush can reach 30 cm, and large leaves are collected in voluminous rosettes. The structure of the leaf is openwork; it consists of thread-like segments that have a bluish-green color. The green mass of the bush has a pleasant aroma; with normal care, 1.2 kg of greenery can be collected from 1 m². The first harvest can be done after 40 days. Umbrellas are formed only in the second half of summer.
Leafy. The height of the plants is about 1.3 m, but in the garden they look very compact. Fresh greens can be cut 1.5 months after germination. The leaves are covered with a thin layer of waxy coating, have a rich green color and good taste. The yield is about 3 kg/1 m².

Late ripening

When growing dill for greens, you can choose late-ripening plant varieties that ripen only in September. This will allow you to obtain fresh greens throughout the summer until autumn and use them not only for preparing fresh salads, but also for preservation.

Important! In the northern regions, late-ripening varieties of dill do not have time to form umbrellas before the onset of cold weather, so it is recommended to immediately cut off the flower stalks on them.

The best late-ripening varieties of dill include:

Alligator. The plant reaches a height of only 30 cm, but has large and very fragrant leaves. The ripening of the first greenery occurs 1.5 months after emergence. The yield can reach 65 g per bush, and the umbrella begins to form only at the end of summer.
Mischievous. This variety belongs to the tall variety; dill bushes can reach 1.3 m in height. The leaves of the plant resemble small diamonds, and their surface is covered with a waxy coating. If the growing conditions are met, the variety gives a high yield, but does not require specific care. From 1 m² you can collect up to 3 kg of fragrant greenery. The umbrella does not form for a very long time, so you can cut fresh greens throughout the summer.
Dill. The variety is of Dutch origin and is characterized by rapid growth. The plant can reach a height of up to 1.5 m, and its green leaves have an unobtrusive taste and persistent aroma. The diameter of the bush is about 18 cm. It takes about 35 days for the green crop to ripen. This variety can be grown in any type of soil. The yield is at least 2.5 kg/1 m², while the green mass remains tender and juicy for a long time.

Harvest and storage

The collection time is considered to be from July to September. The specific month of harvest depends on when the seeds were planted. Dill can be used for the following purposes:

fresh;
for making seasonings;
as a component of a fragrant mixture.

To preserve the beneficial properties of herbs for the winter, the method of freezing, salting and drying dill is used. The quality of the frozen product is practically not inferior to the fresh plant, which makes it possible to obtain a valuable source of vitamins and minerals in the winter. Before freezing, the collected raw materials are carefully sorted, selecting defective and rotten leaves. Next, the bushes are washed in a colander under running water. You can only freeze completely dried greens; for this, use plastic bags or special plastic containers.

For use in first and second courses, dill can be pickled. To do this, take a transparent glass container, into which greens and salt are successively laid out in layers 1-2 cm thick. It is better to use coarse salt.

To prepare dry seasoning, you need to spread the washed dill in a thin layer on a flat surface in a warm, lit room. As the plant dries, the dill is stirred periodically to ensure uniformity of the process. After complete drying, the product is placed in storage containers.

Dill – variety of Dill plant

Variety characteristics:

Properties of the Dill variety:

Recommended region on the map:

Information about the admission of Dill Dill from the Register of the State Variety Commission of the Russian Federation

Application for admission No. 44714, registered 2005-12-28. The variety Dill Dill was included in the register of approved varieties in 2007. Approved for use in regions: All regions.

The originator of the Dill Dill variety is:

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Description of appearance and photo

The height of the plant, depending on the variety, can reach 40-120 cm. The stem is erect, branched, with longitudinal stripes and a thin waxy coating. The leaves are pinnate, dissected, and consist of many narrow lobes. The lower leaves are long-petioled, the stem leaves are short-petioled or sessile.

The root system of the crop is taprooted, thin, without strong branches, penetrating deeply into the soil. This is how it blooms: small flowers with a yellow corolla appear, collected in a complex multi-rayed umbrella, 5-30 cm in diameter. Umbrellas are formed at the tops of the stems and their branches. The fruits are small, round, grayish-brown in color.

Next, you can see what the crop looks like in the photo, including in the garden.