Clopes "Kibriy", BP, 2 g

Late-ripening variety (from seedlings to greens harvesting 28-39 days, on spices 58-72 days). The plant is strongly-obscene, the leaves are large, light green. The taste is excellent. It has vasodilating and antiseptic properties. Ways of workpiece: drying, salting. The cold -water, photophilous, is demanding of the fertility of the soil and its moisture. Prefers light -dry or sandy soils.

Seeds are sown in several terms 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. Greens harvest are carried out as green mass grows. To get earlier greenery, dill can be sown in the winter, in the second decade of October.