Dill - Kronos - 3200 seeds.

Cultivation description: Dill 'Kronos'

Description:
Dill 'Kronos' is an exceptionally productive mid-season variety that produces an abundance of dark green, aromatic leaves with a distinctive waxy surface. It grows to a tall height and produces large quantities of green leaves as well as whole stems and flower buds that can be used to flavor pickles. Dill 'Kronos' is perfect for use both fresh in salads and as a flavoring agent in pickles, as well as for drying or freezing for longer shelf life.

Packaging Information:
One package contains 5 grams of seeds, which corresponds to approximately 3200 seeds.

Sowing and planting:

1. Sowing time:

   • Direct sowing in the soil from March to August , as well as October to November to ensure continuous harvest.

2. Sowing depth:

   • Sow the seeds at a depth of 1–2 cm .

3. Plant distance:

   • The seeds should be planted with a distance of 15 cm between the seeds in each row and 30 cm between the rows.

Plant conditions:

• Soil: Dill 'Kronos' thrives best in a well-drained, moist soil that is rich in nutrients. Dill can grow well in soil with a slightly high pH value.

• Location: Choose a sunny location for best flavor development, as dill loves a lot of light and heat.

Care:

• Weed control: Keep the area around the plants free of weeds so that the dill does not compete for light and nutrients.

• Watering: Dill needs regular watering , especially during hot and dry periods, but avoid waterlogging the soil.

• Fertilization: Dill does not require much fertilizer, but you can add compost or organic matter to promote strong growth.

Harvest:

• Time: Dill can be harvested from May to June for early harvest and from July to October for later harvests.
• Method: Harvest the young leaves continuously to encourage new growth. The flowers and buds can also be used for pickles and other culinary purposes.

Use:

• Fresh: Perfect for use in salads , as a flavoring in sauces or to make herbs in various dishes.
• Dried or frozen: Dill 'Kronos' can be dried or frozen for use in cooking later in the year.
• Pickles: Use both leaves and whole stems with flower buds as flavoring for pickles or as an aroma for various dishes.