Dill

Short description of the species

Botanical name

Dill

Latin name

Anethum graveolens

Family

Apiaceae

Origin

Southern Europe and Western Asia

Crop classification

spicy and aromatic plants

Exposure

sunny

Frost resistance

frost resistant

Optimal growth temperature

15 - 21°C

Water requirement

higher

Soil requirement

loamy, permeable and light, with sufficient supply of nutrients

Soil pH

6.0 - 8.0

Edible part

Folium anethi (dill leaf), Herba anethi (dill herb), Fructus anethi (dill fruit (seed), Oleum anethi (dill oil)

accessibility

Usage

or soups, meals, salads, jams, for canning vegetables, for the production of liqueurs and for processing vegetables, for flavoring meat, stews, pastries, bakery products and vinegars

Inclusion in the sowing process and fertilization requirements

In our conditions, it is grown as an annual species with a short growing season.

track: II., III. 

suitable pre-crops: legumes, cereals and roots 

fertilization: Dill is included in the second to third track. It requires soil in an old silo. 

varieties: When evaluating varieties within the framework of current breeding directions, features such as early maturity, high fertility, content and quality of essential oil, as well as a longer shelf life, as well as parameters such as the vegetation period - varies between 65-75 days, resistance to lodging, suitability for processing, freezing, drying or direct consumption. 

Agricultural cultivation techniques 

Propagation: direct sowing in early spring 

Agro-technique of cultivation - bed method (directly into the soil)

Harvesting and storage: it is harvested green in bunches for direct use or for canning during the extension growth phase, when the plant has tender, fresh leaves. For kitchen use, it is harvested when the sedge reaches a height of 0.2-0.3 m. 

Use: in soups, meals, salads, chalamades, when preserving vegetables, for the production of liqueurs and when processing vegetables, for flavoring meat, stews, pastries, bakery products and vinegars 

Impact on human health: 

Valuable ingredients: essential oils, flavonoids, vitamins (vit. C), minerals (Fe, Mg, Ca) and acid. Leafy 

Phytotherapeutic groups: carminative, stomachic, lactagogue 

Diseases and pests: Fusariosis, cercospora (Cercospora depressa), powdery mildew, downy mildew, root rot and aphids.