Altai seeds / Seeds Greens Dill Kibray, 2 gr. in the package

Late-ripening variety (from germination to harvesting for greens 28-39 days, for spices 58-72 days). The plant is strongly leafy, the leaves are large, light green in color. The taste is excellent. It has vasodilating and antiseptic properties. Preparation methods: drying, salting. Cold-hardy, photophilous, picky about soil fertility and moisture content. Prefers light loamy or sandy loamy soils. Seeds are sown at several times with an interval of 10-12 days, starting from mid-April – early May. Dill is sown in rows or in a continuous way to a depth of 2-3 cm. Care consists in weeding, feeding and watering. Harvesting for greens is carried out as the green mass grows. To obtain earlier greens, dill can be sown before winter, in the second decade of October.