Features of growing dill in a greenhouse and open soil

Dill is a light-loving and cold-hardy crop that produces marketable greens as early as 30 days after emergence. To obtain a high harvest, it requires soil rich in organic matter, free of weeds, and with a near-neutral reaction. The plants do not tolerate even light shading; therefore, it is not recommended to place sowings under a tree canopy.

• Minimum germination temperature — +2 °C
• Frost tolerance of seedlings — down to –6 °C
• Optimal soil acidity (pH) — about 6
• Period until cutting greens — 30 days
• Planting scheme for bushy transplants — 30 × 30 cm

The speed of emergence depends directly on soil temperature and the preparation of seed. Preliminary seed soaking in water allows for accelerating the appearance of sprouts by approximately one week. The dependence of germination timing on external conditions is shown in the table.

The crop rapidly builds up vegetative mass and requires good phosphorus-potassium nutrition. Before sowing, it is recommended to enrich the soil with fertilizer, incorporating it uniformly to the depth of loosening. Instead of standard fertilizers, you can use complex fertilizer AVA, excluding any other top dressing.

• Superphosphate — 2 tablespoons per running meter of the bed;
• Chlorine-free potassium fertilizer — 1 tablespoon per running meter of the bed.

For continuous supply of greens, standard well-foliated cultivars are sown in waves with an interval of 10–15 days throughout May and early June. Suitable cultivars for this include Borey, Kibray, Anna, Buket dlya Shurika, and Superdukat. In the conditions of the North-West, the seed of these cultivars only matures in a greenhouse. To obtain seed in the open field in this region, the cultivar Lesnogorodsky is suitable.

Features of growing bushy dill

Bushy cultivars, such as Buyan and Salyut, form abundant vegetative mass throughout the entire growing season and do not require regular re-sowing. New rosettes are constantly formed in the leaf axils, so the plants are not cut entirely. Harvesting is carried out by gradually picking the lower leaves, replaced by new growth. In the Buyan cultivar, stems and leaf veins do not become coarse, remaining suitable for drying and salting alongside the leaf blades.

Due to the long growing season, bushy cultivars are grown exclusively via transplants. The flower stalk forms only after 180–200 days after sowing, so in most regions north of Moscow, seed does not have time to mature in the open field. For personal consumption and preservation, planting 10 plants is quite sufficient.

1. At the end of March, sow 2–3 seeds in individual containers (e.g., small cups).
2. After emergence, leave one best plant per cup, carefully cutting the others at the soil surface with scissors.
3. Transplant the seedlings at the 5–6 true leaf stage to their permanent location (in a greenhouse — in early May along the walkway).
4. Maintain a plant spacing of 30 × 30 cm from each other.

Fresh dill greens are valued for their high content of vitamins, organic acids, and mineral salts. Regular consumption stimulates appetite and normalizes metabolic processes. The essential oils of dill are resistant to processing, which is why the raw material retains a distinct aroma both during drying and salting.