The best varieties of dill for greens without umbrellas for growing in greenhouses, open ground and at home

Tender, aromatic dill is ideal for salads and soups, and looks attractive on a plate as a garnish. But after umbrellas appear on the bushes, the greenery becomes tough and quickly turns yellow. This dill is not suitable for food and is only suitable for canning.

The solution for those who only need greens without umbrellas is special varieties with the appropriate properties. From the article you will learn what varietal dill is for greens and which crops are suitable for growing in open ground and greenhouses.

Varietal features of dill without umbrellas

The dill umbrella is the inflorescence of the plant, the place where its seeds are formed. There is no dill without umbrellas - such a crop would not be able to reproduce. But there are varieties specially created by breeders “for greenery.”

Such plants remain juicy and green almost all summer and only closer to autumn they release their umbrellas with seeds in order to start all over again next year. For convenience, we call late-flowering dill varieties “dill without umbrellas.”

The best varieties of dill without umbrellas

If you decide to grow dill without umbrellas on your plot, try planting several different varieties at once. This way you will choose a culture that suits you in all respects.

They are divided into early ripening, mid ripening and late ripening.

Early ripening

These plants are sown in early spring or before winter.Such varieties ripen earlier, that is, the process of flowering and bolting with umbrellas also begins early for them. But you will be able to try the first aromatic greens in a month.

Early ripening varieties include:

1. Umbrella. Grows better in high humidity conditions. For a high and stable yield, it is recommended to feed with nitrogen.
2. Redoubt. Leader in yield among early ripening varieties. From each bush you can collect 50 g of greenery.
3. Gourmet. Differs in late stem formation. Cold-resistant. It is recommended to grow in regions with cold climates. Retains all qualities when frozen.
4. Grenadier. Strong, lasting aroma. Grows back quickly after cutting.
5. Gribovsky. Resistant to diseases, can be sown several times per season. Suitable for both open and closed ground.

Mid-season

They ripen two weeks later than early ripening ones, but manage to grow much more green mass, so they produce a high yield. They are considered the most popular product among gardeners. Umbrellas are formed at 40-45 days.

Of the mid-season varieties, the following are especially distinguished:

1. Amazon. The most productive of all mid-season varieties. From one bush they cut up to 1.4-4.1 kg of greenery per square meter. m.
2. Fluff. A new variety of dill with late bolting. High yield, increased resistance to fungal diseases and powdery mildew.
3. Richelieu. Can be sown from April to mid-August. Reliably resists diseases and pests.
4. Kibray. Forms umbrellas late. Immune to powdery mildew.

Important! To prolong the growth of the green mass of dill, it is recommended to remove the first inflorescences. Then the greens can be cut many times.

Late ripening

The harvesting period for late-ripening varieties of dill without umbrellas is the longest and most abundant.They are best suited for winter preparations. Grows well in any soil.

The first cutting of greenery occurs 55-60 days after shoots. These varieties do not have time to form umbrellas in the cold regions of our country.

The best late-ripening varieties:

1. Firework. Not turns yellow. One bush produces up to 95 g of greens. During the season they are completely cut off 3-4 times.
2. Brawler. The bush is voluminous in size. For 1 sq. m there are 30 bushes. Greens from one bush can weigh up to 230 g. It requires watering. Stores well and for a long time.
3. Bushy. Suitable for open ground, easy to care for, the greens remain juicy and soft for a long time.
4. Mischievous. High variety, reaches 130 cm. High yield percentage.
5. Alligator. Produces up to 70 g of greenery per bush and does not go into the shoot for a long time. Little susceptible to disease.

Which varieties of umbrellaless dill to choose

To figure out what varieties of dill you need, think about where your herbs will grow? There are three possible options: open ground, greenhouse or at home in a pot. windowsill.

For the greenhouse

For closed ground conditions, they mainly choose those varieties that feel good in low light, but are characterized by rapid growth and high yield.

These include:

1. Frost. Tall variety, greenery reaches 170 cm in height. Umbrellas form late, so they can be cut all summer long. One bush yields 35-40 g of harvest. It has large foliage and has a persistent, spicy aroma.
2. Umbrella. Mid-season variety with gigantic growth. Suitable only for tall greenhouses, as the stem can grow up to 2.5 m in height. Ripe greens are harvested a month and a half after planting and continue as they grow. The yield is up to 25 g per bush.The variety is valued for its pronounced aroma and good yield.
3. Kibray. An early ripening variety, the harvest can be harvested within 25 days after planting. The leaves of Kibray are juicy with a delicate taste, have a spreading, powerful rosette, and cannot be limited in space. For best results, this variety should be planted at a distance of 20 cm from each other. Has increased resistance to diseases.
4. Dill. Dutch variety with late stemming. The plant is tall. Gives increased yield. The first greenery is cut 28 days after germination.
5. Borey. Late ripening variety. High-yielding. It differs in that the leaves do not turn yellow or wither for a long time. Like many greenhouse varieties, it has a high stem up to 1.5 m.
6. Ducat. Late ripening. The slow growth of the stem allows you to obtain a stable, high yield. 35 days after emergence, you can collect leaves and twigs - they are cut several times during the season.

For open ground

If you plant several varieties of dill with different ripening periods in the beds, you will provide yourself with greens from mid-spring until late autumn.

The best varieties of dill without umbrellas for open ground are:

1. Lesnogorodsky. A mid-season variety, even after the formation of an umbrella its leaves do not turn yellow. Plant up to 1.3 m high. Suitable for repeated cuttings, unpretentious to the soil.
2. Max. If meter-long dill stalks are not to your taste, choose the Max variety. This is a miniature bush no more than 18 cm high, with small diamond-shaped leaves. From each you can get 45-55 g of spicy herbs.
3. Kutuzovsky. A large, lush plant with rounded leaves. It has a tart aroma and excellent taste. High-yielding.
4. Further. Ripens within 45 days, grows up to 35 cm in height. A distinctive feature is increased resistance to pests and major diseases.

For window sill and balcony

For those who do not own a plot of land, but really want to grow their own greens, the following varieties are suitable, capable of producing a harvest on a windowsill or balcony:

1. Gribovsky. Resistant to diseases, can be sown several times per season. It is perfectly adapted to indoor conditions, but requires fertile soil with a sufficient supply of nutrients.
2. Grenadier. It grows wonderfully on windowsills and produces fragrant greenery. It is this variety of dill without umbrellas that housewives most often sow in pots on balconies. To obtain a high yield, abundant watering is required 2-3 times a week.

Features of planting and growing

Dill is known for its unpretentiousness; for many gardeners, this plant appears in self-sowing plots; the seeds do not require care, but the yield is small. To increase productivity it is recommended feed plants with complex fertilizer with a high nitrogen content.

There are several more features, taking into account which you can get several times more fresh herbs than usual:

1. Prepare the seeds for planting. To do this, put them in damp gauze and leave them in a warm place for two days.
2. They are planted in open ground in April, in warm soil. In cold regions, it is better to postpone sowing to the beginning of May. IN greenhouse can be sown at any time at a temperature not lower than +10°C.
3. The grooves are made at a distance of 25 cm from each other, the seeds must be watered with warm water and only then sprinkled with earth.
4. Water every 2-3 days, then loosen the ground with a hoe and remove weeds.
5. When the dill stem reaches 5-7 cm, thinning is done so that there is about 10 cm between plants.
6. Cut off the ripened greens carefully, being careful not to damage the plant. In autumn, the bushes are removed along with the roots. Greens are dried or frozen.

Attention! After cutting the greenery, for its further growth, it is advised to water and feed the bushes with nitrogen-containing fertilizer.

Like many plants, dill is susceptible to some diseases.

The most common of them:

1. Fomoz. A fungal disease in which dark spots and black dots appear on damaged areas; over time, all bushes wither. It is recommended to get rid of infected greenery immediately; large areas are treated with 1% Bordeaux mixture and the procedure is repeated after two weeks. For preventive purposes, it is advised to avoid crowding of bushes and waterlogging of the soil.
2. Cercospora blight. The fungus is a precursor to Phoma; oblong dark brown spots appear on the plant. The disease cannot be cured; greens infected with cercospora blight are dug up and burned.
3. Downy mildew. The disease affects the tops of bushes at high humidity and temperatures of about +20°C. To combat the disease, crushed chalk or wood ash is used, and the soil and plants are sprinkled thickly.

Conclusion

Now, knowing the various varieties of dill without umbrellas, you can easily choose those that are right for you, and all summer you can enjoy the juicy, spicy greens of this wonderful plant.

Have a good harvest!