What sort of Dill I recommend everyone to have in the garden. Always grows Lush and Fragrant

Modern achievements of breeders cannot but rejoice - horticultural crops bring high yields, satisfy any tastes... Sometimes I try new things, but in some ways I am terribly conservative.

Take dill, for example. In summer, these greens fly off amazingly quickly - it is so delicious to add them to many dishes, and you also need to set aside something for preparations.

Therefore, from year to year I plant the Gribovsky variety and to everyone who can - I recommend it. It has a lot of pluses, but practically no minuses!

This is one of the oldest varieties of dill - it was entered into the State Register in 1974. And since it does not belong to hybrids, you can use your seeds for sowing next season.

Plants do not grow tall - only up to 32 cm, but the inflorescences form giant - up to 30 cm in diameter!

The taste qualities of Gribovsky can be highly appreciated, its dark green greens with a noticeable waxy bloom are distinguished by their juiciness and intense aroma. Which, importantly, does not weaken when drying, heat treatment or freezing. The culinary purpose of the variety is universal.

Sowing Gribovsky can be early - already in April. The deadline is the first half of July.

It is not worth spending greenhouse space on this variety - in the open ground it perfectly withstands frosts down to -3 ° C and even if the spring is cold, it is actively developing.

But in order to build up the thickest and most lush green mass, the air temperature must be stably kept within +15... 20 ° С.

Gribovsky is recommended for cultivation in all regions, it is absolutely unpretentious to the chemical composition of the soil.

High cold resistance allows you to plant it even before winter, thus increasing the vitality of plants and about 1 week earlier in harvesting.

From 1 sq. m. it is possible to cut 1.5-2.3 kg of fragrant herbs, and collect spices - up to 4 kg.

Until the time of cutting greens, it takes 33-38 days, before harvesting spices - about 2 months. And here it is important to emphasize that the disadvantage of the variety is the early formation of umbrellas - after 10-12 leaves.

Therefore, in order to have greens on the table for a long time, I advise you to sow seeds every 3 weeks.

Gribovsky belongs to drought-resistant varieties, but it is better not to risk it - with a lack of moisture, even his greens become yellowish and rough. Resistance to diseases and pests is average.