The best varieties of dill for greens: early ripening, mid-ripening, late ripening

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

Contains aromatic essential oils that are beneficial:

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

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

Varietal characteristics of dill

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

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

• For succulent leaves;
• Spicy stems used in pickles;
• Seeds for medicine.

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

An important feature of choice is stem formation. There are the following types:

• “Early ripening” - grown for greens;
• “Medium late” - for young green mass and for spice umbrellas;
• “Late” ones, the ripening period of which is 65–70 days, allow you to obtain 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 produces new shoots.

Important! By selecting varieties according to their ripening characteristics, you can ensure an uninterrupted harvest from spring until frost.

Greenery care

After the emergence of seedlings, the plantings need to be thinned. The first thinning is carried out when the dill reaches a height of 5-7 cm. Next, the activity is carried out as the bushes are shaded. The distance between adult plants should be 15-20 cm. To improve aeration, the soil must be periodically loosened and weeds removed.

Watering and fertilizing

The plant can be watered from a spray bottle and at the root. Watering is carried out 2 times a week, the average water consumption is 7 l/1 m². In hot weather, the frequency of events increases. For irrigation use warm, settled water. The soil should be loose and moist, but moisture should not accumulate. After watering, it is necessary to loosen the soil to a depth of 5-7 cm.

Before applying fertilizing, the plants must be watered. To accelerate growth and increase green mass, weekly watering with urea is recommended - 30 g of active substance per 1 liter of water. To improve immunity and prevent fungal diseases, dill bushes are fed with complex mineral fertilizer (Rainbow, Ideal) once every 14 days.

Important! To increase the yield of greens, before planting, it is recommended to add humus or cow manure (0.5 liters per 1 bucket of water).

Prevention of diseases and pests

Bush dill is rarely susceptible to diseases and pests. Pests that are dangerous for the crop are umbrella blinds, carrot flies, and aphids. Insecticides (Aktara, Inta-Vir) are used to control insects. When grown in low-lying areas where moisture collects, there is a risk of plantings becoming infected with fungal diseases. The table shows preventive measures that will help prevent diseases.

To prevent diseases, it is necessary to observe crop rotation and change the place where the crop grows every year. Seedlings take root well next to cabbage and carrots; dill is not planted next to carrots and celery. Before planting in open ground, careful selection and treatment of planting material is carried out. It is recommended to purchase seeds from agricultural stores.

The best fragrant varieties of dill

Dill can improve culinary dishes not only when eaten fresh; it lends itself remarkably well to drying, retaining its aromatic properties. There will be more benefits if you prepare varieties that have a record amount of essential oils. Among them are the following representatives:

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

Most produce leafy greens all summer long as the umbels form late in mid-August.

Subtleties and methods of growing crops

There is a way to grow fragrant dill without umbrellas, which will certainly appeal to all gardeners. Thanks to it, the greens will remain fresh throughout the summer, and the seeds will not appear until autumn.

For sowing, seeds are chosen based on their own preferences. There is a huge selection of dill on sale, which can be grown both in the garden and in urban environments, for example, on the balcony.

Before planting, the seeds need to be prepared. They do this as follows:

• pour them into gauze bags;
• For three days, the seeds are soaked in water at a temperature of about 50 degrees. During all this time, the liquid must be constantly changed, at least 5 times a day;
• then they are laid out on one end of the damp cloth, and covered with the other on top;
• In this state, the planting material is kept for another 5 days at an average air temperature of about 20 degrees, until the seeds hatch.

This preparation will disinfect the seeds and speed up their further germination.

Next, dill is sown in open ground, but not in rows, as usual, but in heaps. To do this, holes are made in the ground with a diameter of about 15 cm. Seeds are poured into them and buried. Each landing site is watered abundantly with water.

Sowing dill seeds in open ground

Although dill is not a picky plant, it is advisable to respect the time frame for its planting. The optimal air temperature for its ripening is considered to be 15 degrees and above, i.e. It is better to start planting in mid-April. In regions with a harsher climate, planting greenery begins in mid-May.

When dill has sprouted, it requires regular watering - at least three times a week. It is advisable to use warm water. When the greenery reaches a height of about 10 cm, it needs to be thinned out. A distance of 15-20 cm is left between the bushes, and unnecessary shoots are removed.

Sprouted dill requires regular watering

The best early ripening varieties of dill

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

Grenadier

Characterized by rapid growth. It takes a month to a month and a half from sowing to harvesting the succulent leaves. Full seed ripening occurs in 75–90 days. All parts of the plant (greens, 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 early varieties that can be bought everywhere. It is grown in the garden and in greenhouse conditions. The period from germination to the first harvesting of leaves is 30 - 45 days, the final maturity of the spice occurs in 55 - 70 days.

The stems form a large, neat rosette, 25 cm high. The leaves are thick, feathery, with a bluish-gray tint. They have a strong aroma and rich taste. The technical weight of one plant for spices is 30 g, leaf weight is 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 grains germinate, the sprouts die at 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 ripening (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. Greenery grows on average in one and a half months. The leaves are distinguished by a waxy coating.

If the seeds are sown at the end of April, the first harvest is harvested in the last days of May. It does not suffer from heavy rains and is resistant to pathogens.

Umbrella

High-yielding variety. From one square meter you get 5 – 6 kg of greens. Sowing is carried out earlier than other varieties in late March - early April, immediately after the snow melts. Seeds are placed in the soil 1.5 - 2 cm deeper than other varieties. This allows you to obtain the maximum moisture necessary for germination.

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 harvest is harvested 60–85 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 a month and a half after seed germination. During the season, 1.2-1.3 kg of leaves and 1.4-2.0 kg of raw materials for spices are obtained from one square meter.

It is important to know! Early ripening varieties are prone to rapid formation of inflorescences. Umbrellas appear before the leaves reach commercial maturity. That's why you won't be able to collect a lot of greens.

What varieties are reliable and unpretentious?

We recommend reading our other articles

• Apple tree grafting
• 5 main mistakes when growing seedlings
• The best varieties of cherry tomatoes with descriptions and photos
• The best varieties of red onions

If dill varieties are grown purely for personal consumption or for sale in small quantities, you should give preference to simple, time-tested species that are easy to care for and grow quickly.

Varieties characterized by reliability and unpretentiousness

• “Gribovsky” is probably the simplest and most familiar variety of dill for everyone. It is not even usually 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 simply 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 and produces a lot of greenery even in cold summers. 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 (including the umbrella).
• “Dalniy” is an early variety of dill for universal use. Valued for productivity, resistance to diseases, and lodging. It grows quickly, within 38 days from the date of sowing it forms a rosette up to 25 cm in height. The leaves are green, normal in shape, with a waxy coating.
• “Abundantly leafy” is a mid-season variety. It ripens for greens by 45 days after germination, and if you need to harvest dill for spices, then by 70 days. Grows up to 130 cm with an umbrella, compact. The leaves are medium in size, beautiful green in color, with a bloom. Productivity 3-3.4 kg/m. sq. Recommended for its good aroma, pleasant taste, and universal use.

The best mid-season varieties of dill

This group is characterized by the formation of 8–10 large leaves on one bush. They appear alternately, which allows 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 filiform segments. All parts of the plant have a strong aroma. The stem grows up to two meters in height. Densely branched umbels contain up to 50 peduncles. The diameter of the inflorescence is 15 – 20 cm.

Characteristic:

• The weight of greens collected from one bush is 15 - 20 g;
• It reaches marketable maturity after 40–48 days from seedling germination;
• Total quantity – 0.9 – 1.8 kg/m2;
• From an area of ​​1 m2, 35 - 40 g of spices are collected 2.5 - 3 months after sowing.

Amazon

The recommended sowing time is late April, early May. Greens can be cut after a month and a half. On one plant, up to 15 - 18 leaves are simultaneously formed, with a silver tint, which is 20 - 40 g. Total weight - 2 - 2.5 kg/m2. Spices yield – 2.5 – 6 kg/m2.

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

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

Kibray

It is well suited for the Urals and Siberia, since it tolerates low temperatures down to minus 50. The leaves gain juiciness after a month and a half from sowing.
The spices are collected 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, thick, bright green. The aroma of medium intensity is pleasant, unobtrusive. Seeds are sown in early spring or before winter. In case of return frosts, protect with covering material, for example, agrofibre.

From one square meter you get 2-6 kg of greens.

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

Max

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

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

Richelieu

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

Characteristic:

• The greens are bright, rich in color with a silvery tinge. The segments are thin, openwork, long;
• Height – 110 – 120 cm;
• Umbrella diameter – average;

The weight of greens is 1.5 kg/m2, spices are 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 feature that attracts gardeners is its ease of care and resistance to disease.

How to grow dill in the garden

Dill belongs to unpretentious crops, and its seeds have good germination, so even a novice gardener can grow it in the garden. But to obtain a rich and high-quality harvest of fresh greens, you need to follow some recommendations for planting the plant and provide a little care for the green shoots.

Landing

To improve the germination of seeds, before planting, it is recommended to place them in a damp cloth for two days and then dry them a little in the sun.

Did you know? In ancient Rome, not only bay leaves, but also fragrant dill stems were used as a material for wreaths for competition winners.
The timing of planting dill depends on where exactly it will be grown:

• when planting in open ground in the southern regions in early spring, seeds can be sown in the soil as early as mid-April, but only on condition that the night air temperature does not fall below 0°C;
• in the northern regions, seeds are planted in open ground in the second half of May, since before this time there is a high probability of night frosts that will destroy the seeds;
• when planting in autumn, the seeds are placed in the ground in the second half of October or early November, seedlings appear in early spring;
• In a greenhouse and on a windowsill, dill can be planted on greens all year round, provided that the air temperature in the room does not fall below +10°C.

Dill bushes have a powerful root system, so they need fertile soil to grow well. Before planting, it is recommended to apply mineral-organic fertilizers, which can be urea, superphosphate and humus.

When choosing a place to plant dill, you should adhere to the following recommendations:

• the crop can be grown next to cucumbers, potatoes, garlic and onions; any vegetables except celery are considered good predecessors for it;
• the plant does not tolerate stagnation of water in the soil, so groundwater in the selected area should not be too close to the soil surface;
• the area should be well lit by the sun;
• the soil should be fairly loose with a neutral acidity level.

Step-by-step instructions for planting dill are presented below:

1. Dig small furrows in the ground at a distance of at least 20–30 cm from each other.
2. Each furrow should be watered a little with warm water, and organic fertilizer should be placed at the bottom.
3. Place the seeds in the furrow, spacing them about 2cm apart.
4. Sprinkle the top of the furrow with soil and compact it a little.
5. Cover the bed with the sown seeds with film until green sprouts appear.

Care

After the planted seeds have sprouted, the plant needs some care. The volume of the harvest will depend on its correctness, so it is important to know exactly how to care for dill.

Important! Do not apply too much fertilizer containing nitrogen.
As a result, dill accumulates a lot of nitrates and can be harmful to the body. Basic growing tips are listed below:

• It is recommended to cover young shoots in early spring with a layer of film at night to protect them from possible frosts;
• You need to water the beds with fragrant grass with warm water at least 2 times a week so that the soil around the bushes does not dry out;
• after green shoots appear, weeds must be carefully removed between the rows so that they do not absorb moisture and nutrients from the soil;
• the top layer of soil must be loosened after each watering to improve access of water and air to the roots of the plant;
• thinning of the rows is carried out after the dill sprouts grow to a height of 10 cm, leaving a distance of at least 20 cm between them. At the same time, the side shoots of the plants are removed so that the bushes do not shade each other too much during the growth process;
• If the soil was well fertilized before planting, then additional feeding is not required for this crop. You can apply fertilizers from mullein and urea several times during the season, adding them to the water and using the solution to water the beds.

The green part of dill is used in cooking all over the world, so growing it yourself is always profitable. Guided by the description of the listed plant varieties, you can choose exactly the type that is best suited for growing in specific conditions.

The best mid-late varieties of dill

Kutuzovsky

Botanical features of the variety:

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

Commercial qualities:

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

Firework

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

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

Boreas

It is distinguished by long leaves - up to 35 cm, dark green color, silvery tint. It has a strong, spicy aroma. 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.

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.

Late ripening

These are well-leafed varieties - the rosette contains more than 10 leaves, and are productive. From germination to stem formation – 65-75 days.

Boreas

The height of the rosette is 34-36 cm, it has 8-10 large bluish-green leaves. In the flowering phase, the height reaches 1.35 cm. The ripening period for greens is 40-65 days, for spices – 65-95 days. Green mass yield – up to 4 kg/sq.m. m, for spices – up to 5 kg/sq. m.

Pros:

• a lot of seeds;
• excellent foliage;
• stemming delay.

Frost

When flowering, the bush grows to 1.5-1.6 m. Readiness - in 65 days. Productivity 1.7 kg/sq. m – for greens, 2.8 kg/sq. m - for spices. The plant weighs, cut for greens - 30-40 g, for spices - 60 g.

Pros:

• strong foliage;
• powerful aroma.

Kutuzovsky

Gives a lot of greenery. Purpose: one-time cutting. Commercial yield: for greens – 16 kg/sq.m. m, for spices - 1.8 kg/sq. m. During flowering, the plant reaches 1 m in height. Greens are harvested at 45-50 days.

Advantages:

• strong foliage;
• excellent presentation;
• high aromaticity.

Dill

A very high-yielding variety of Dutch selection. Quite short. The height of the bushes is 1.5 cm. From sowing to harvesting – 30 days. From 1 sq. m, about 2 kg of green mass is harvested.

Pros:

• easily tolerates frost - down to -4°C;
• is rich in nutrients, so this dill is recommended for the prevention of diseases and during rehabilitation, to increase immunity.

All parts of dill are full of essential oil – this is what gives the plant its aroma. It contains carotene - a source of longevity, phytoncides and other benefits. Interestingly, dried dill is many times higher in energy value than fresh dill.

Peacock

Late ripening variety. It is recommended both for home gardening and for growing on a large scale. Young leaves have strong anthocyanin. When blooming, it grows up to 1.8 m. One bush, harvested for greens, weighs 150-200 g. Greens are cut - up to 6 kg per 1 sq. m. m.

Pros:

• increased foliage;
• long shelf life;
• fragrant.

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 have been bred that bloom later than others. Hybrids without umbrellas do not yet exist. But there are those that produce the maximum amount of succulent leaves.

Mischievous

The main advantage is rapid growth; juicy greens are harvested 2 - 3 weeks after sowing. Sowed in early spring, shortly after the snow melts. The rosette is small - 15 - 20 cm, but densely leafy. The variety is used in open ground and in the “garden on the windowsill.”

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

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

Alligator

One of the favorite varieties of gardeners. Delicate greens with a subtle taste can be harvested from June to September. Commercial ripeness of the leaves is formed 40–45 days after germination. The seeds ripen after 100 – 120 days.

Umbrellas form late and their diameter is small. Thanks to this, the green mass takes a long time to collect. Total weight per 1 m2 – 1.7 – 3.2 kg.

Frost

The variety is recommended for areas with cool climates due to the late appearance of inflorescences. Successfully used for leaves in the second half of summer and early autumn. Characteristic:

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

Productivity:

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

Dill

A Dutch hybrid, widely used all over the world, reviews about it are increasingly 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 become coarser slowly, the variety is used to collect leaves at 2.5 - 3 kg/m2.

How to choose the right variety

The choice of variety depends on a number of factors: growing region, purpose, planting and care. Some gardeners choose unpretentious varieties for the south, others for the northern regions.

Criterias of choice

First of all, pay attention to the timing of ripening of greens. For temperate Russia, early ripening dill is chosen; in short and cool summer conditions, the plant does not have time to get sick and shows the best yield.

For the south, late-ripening bushes with an extended fruiting period are suitable.

It is also important to consider the purpose of using dill: the Amazon and Salut varieties are excellent for freezing, and Borey - for preparing winter preparations. To produce greens, Lesnogorodsky, Almaz and Mammoth are grown

Selection of variety depending on the growing region

The amount of harvest depends not only on compliance with agrotechnical rules, but also on the growing region:

1. The southern regions are characterized by fertile nutritious soils, a warm climate, long summers, and the absence of frost. In such conditions, Superducat and Salyut perform well.
2. For cultivation in areas with sudden weather changes and short summers, the Gribovsky and Mammoth varieties are recommended. The varieties are cold-resistant and less susceptible to insects.

Kibray

Kibray - this mid-season, bush variety is very popular among many gardeners and summer residents. The greenery grows very quickly and within a month or a month and a half after sowing the seeds in the ground, you can gradually pinch off the branches. The leaves have a delicate, spicy aroma, they are slightly raised upward. The Kibraya rosette spreads very widely, so the seeds need to be planted at a distance of 20 centimeters from each other, and up to 30 centimeters of free space should be left between the rows. Unlike other best varieties of dill, Kibrai greens are harvested gradually and up to 6 kilograms can be collected from one meter. The variety is resistant to various diseases and grows well in damp soils. To preserve and prepare greens for the winter, it is best to harvest dill 70 days after the appearance of the first shoots.

Frost

Frost is the best variety of dill with dissected green leaves with a waxy coating. It reaches a height of up to 1.5 meters with well-formed branches. The Frost Umbrella forms late and is very spreading and multi-rayed. From one square meter you can collect up to 4 kilograms of greenery, but it is cut off gradually. This variety is distinguished by the fact that during freezing, drying, and heat treatment, the greens remain aromatic.

Umbrella

Umbrella
occupies a special place . This variety is mid-season, and the plants can reach a height of up to two meters during the formation and flowering of the umbrella. The first greenery begins to be cut a month and a half after the appearance of the first shoots. Umbrella has large leaves, slightly elongated into a thread, green in color. The umbrella reaches up to 20 centimeters in diameter. Gardeners can harvest about 2-3 kilograms of greenery per square meter.

Mischievous

Mischievous - this variety pleases gardeners with a large harvest of fresh greens, but at the same time, the umbrellas are formed very late and sometimes the seeds do not have time to ripen in time. This variety is distinguished by spreading, branched stems. It grows up to 115 centimeters in height, the leaves are diamond-shaped, green in color with a waxy coating. Mischievous is a productive and at the same time not capricious variety that can be grown for greens in any region. You just need to remember that collecting the seeds will be very difficult, since only in the southern regions can umbrellas have time to fully form. These 10 best varieties of dill are very loved and popular among gardeners. They are distinguished by good productivity and are not capricious in care. This spicy and very aromatic herb can be used not only in cooking, but also in cosmetology and medicine.

Popular varieties by ripening time

Dill varieties differ from each other in terms of ripening. There are early-maturing, mid-maturing and late-maturing plants, each of which produces a harvest either in early summer or early autumn.

Early varieties

Early ripening varieties of dill allow you to enjoy its taste already in the month of May. The only disadvantage of such plants is that they quickly throw out arrows with seeds. Early varieties include:

• "Umbrella";
• "Redoubt".

In order to achieve maximum yield, early dill must be grown in conditions of high humidity and nitrogen-containing fertilizers must be regularly applied.

With medium ripening

Mid-season dill is the most optimal for growing. Compared to early varieties, its ripening time increases by only a couple of weeks, but the greens grow much thicker and more fragrant. Such plants include:

• "Richelieu";
• "Amazon".

This type of dill is considered the most sought after by gardeners, which pleases with its greenery for a long time and is distinguished by the thickness of its leaves.

Late ripening varieties

Most often they participate in winter preparations. The ripening of greens occurs in early autumn, which makes it possible to obtain fresh greens all summer. Late varieties are:

• "Alligator";
• "Naughty";
• "Dill."

These varieties can be grown in any soil.

Richelieu

Richelieu is the best mid-season variety of dill, with beautiful, openwork leaves. It is distinguished by large seeds and umbrellas with a diameter of up to 20 centimeters. To get a good harvest of seeds and greens, it is best to plant it in April, then in August the plant has time to fully form and grows up to a meter in height. From one meter of soil planted with this variety, you can collect 1.3 kilograms of greenery. Umbrellas and stems are very fragrant and are often used during preservation.

Gribovsky

The best variety of dill among early ripening varieties is Gribovsky . It ripens quickly and the first greens can be cut within a month and a half of sowing. Gribovsky dill for spices is cut off after two months. This variety grows well in open ground and does not require greenhouse conditions. The green harvest is very good. Plants are practically not susceptible to diseases and quickly reproduce by self-sowing. The greens are large, dark green in color with a slight gray coating. The inflorescences are large, up to 30 centimeters in diameter, convex in shape. Seeds are sown in early spring, as well as before winter, to obtain an early harvest.

Bush

A characteristic feature of such dill varieties is their late ripening; in central Russia they do not have time to ripen. It should be taken into account that these varieties require an increased feeding area and additional watering during cultivation.

With a planting pattern of 20-30x15-20 cm, lateral shoots are formed in the leaf axils, forming a branched bush. It stays green and usable all season long. It blooms only in July, so umbrellas do not form for a long time.

Next, we present photos and descriptions of the best bush varieties that are harvested as greens without umbrellas, among them Kibray and others.

Kibray

The first variety of bush dill, Kibray, was bred by the All-Russian Research Institute of Plant Growing named after. N.I. Vavilov and the All-Russian Research Institute for Selection and Seed Production of Vegetable Crops in 1991 and is still one of the favorites. The harvest of greens begins on days 28-39, for spices - 59-72 days . The variety grows to a height of 30-40 cm.

The bright emerald leaves have a bluish bloom with slight yellowing along the edges. Greens are harvested up to 1.3-3 kg per square meter. meters, spices - up to 2.7-6.3 kg per square meter. meters. It has a delicate aromaticity and plasticity in processing:

• it is dried;
• frozen;
• salted;
• used for pickling vegetables.

The agricultural technology of Kibray dill differs little from sowing and growing traditional varieties. You can sow several times, starting in April.

1. Before sowing, the seeds are soaked for three days, changing the water regularly.
2. After this, they are germinated in gauze or filter paper until the first roots peck.
3. Before sowing, they are dried in air for 30 minutes.
4. Dill is unpretentious to soils, but grows better in humus, well-cultivated soils. On the treated ridges, grooves 2 cm deep are made at intervals of 15-20 cm from one another. 1 seed is placed in them at intervals of 1.5-2 cm. Then they are covered with soil. Ridges are built in open, sunny places.
5. Further cultivation comes down to watering and weeding. In case of severe yellowing, fertilize with nitrogen fertilizers. Dill should not be fed with ash to avoid stunting and reddening of the leaves.

Other varieties

The group of bush dill also includes the varieties Salyut, Bouquet, Fireworks, and Russian Giant. Their agricultural technology is similar. Check out their descriptions and choose which one suits you best.

Firework

Salute is distinguished by its long ripening time, up to 66 days . Bush weight up to 71 g, total yield per 1 sq. m up to 4.8 kg. Plant height is 120-150 g, flowering bush weight is 97 g.

A large leaf with thick segments constantly grows abundant greenery, remaining marketable for a long time.

Bouquet

The bouquet grows up to 80 cm. Leaves with a bluish tint are ready for cutting after 30-40 days . Merchantability lasts for 1.5 months.

Fireworks

Bush dill is ready for cutting for greens after 35-40 days, and for harvesting for seeds in 110-115 days. From 1 sq. m, 1.2-2.3 kg of leaves or 2.8-3.2 kg of mature plants are collected. 3-4 shoots grow immediately from the tillering node. Lush, medium-cut leaves have a sweetish aroma.

Russian giant

Dill Russian giant was bred by the agricultural company Gavrish . It is distinguished by a dense rosette consisting of large feathery leaves. Collect 2.1-2.6 kg of greens from 1 square. m. One plant produces 150 g of greens, which has entered the ripeness phase - 220 g. Seeds sown in April throughout the summer season allow you to have dark green aromatic greens for the table.