The question is answered by experienced gardener and agronomist Alexander Khorobrovets.
- Dill is a cold-resistant plant, which allows it to be successfully grown even with autumn sowing.
In spring, dill is sown very early, right after the snow melts. The bed for dill is prepared in advance, in autumn. The soil is dug to a depth of 20-25 cm, adding 2-3 kg of compost, as well as 1 tablespoon each of superphosphate and nitrophosphate. In spring, the bed is leveled and furrows are formed with a distance of 20 cm and a depth of 2-3 cm.
Before sowing, the seeds are soaked in a damp cloth for 2-3 days, and then, after drying for 20 minutes, they are planted in the moist furrows. Dill can be sown throughout the summer at least 3-4 times to ensure a supply of fresh aromatic greens on the table. For this, seeds are planted at intervals of 20-25 days.
For daily use, dill is cut at a young age when the plant height is 18-25 cm. Excess harvested dill is dried for winter, as even in dry form it adds a pleasant taste to dishes, especially soups. For pickling vegetables and fermenting cabbage, dill is harvested after flowering, during the seed ripening period. The ripe seeds fall off quickly and germinate the next year. Dried greens are stored in tightly closed jars, and seeds are kept in paper bags.
