Kibray dill registered in the State Register of Breeding Achievements of the Russian Federation in 1991, due to its unpretentiousness to the growing conditions, is recommended for cultivation in all regions of Russia. For simple agricultural technology and the long-term preservation of juicy green mass, the late ripe Kibray entered the top twenty varieties of dill.
Dill Kibray
Frost-resistant dill Kibray
Dill Kibray has a spicy taste
Description of the culture, its advantages and disadvantages
Dill Kibray - herbaceous upright plant with a large rosette, reaching a height of 0.4-0.5 m. A powerful stem is not susceptible to lignification. Light green leaves up to 25 cm long and up to 15 cm wide are strongly dissected, covered with a waxy coating. Petioles are 10-15 cm long.
A characteristic feature of the variety is a slight yellowness on the green, which is accepted by inexperienced gardeners for signs of wilting.
Despite the fact that Kibray is mainly grown on greens, by the end of the season, multipath convex umbrellas are formed, and seeds are ripened.
The chemical composition of the culture is rich in vitamins A, C, group B, nicotinic and folic acids. Dill contains potassium, calcium, magnesium, flavonoids, pigments. Due to its pronounced taste and aroma, the culture is widely used in cooking.
Positive characteristics of dill varieties Kibray:
- high productivity (up to 3 kg per 1 sq. m.);
- resistance to frost (up to -5 degrees);
- long-term preservation of presentation after cutting;
- balanced vitamin and mineral composition;
- spicy taste, strong smell;
- high foliage;
- use throughout the growing season.
Of the minuses of the variety, gardeners note a low resistance to drought and insufficient resistance to powdery mildew.
Late ripening plants are attributed both to the pros and cons of the culture.
Optimal conditions for growing
Kibray dill loves open, sunny, moist areas. Even slight shading significantly slows down the growth of green mass, and a lack of moisture in the soil leads to stiffness of the leaves, their early withering.
Soil plant prefers loose, slightly acidic or neutral. With a close occurrence of groundwater to the surface of the soil, the roots rot in the culture. The problem is solved by planting seeds on high ridges.
Favorable for normal dill vegetation, air humidity is 60-70%, soil - 75-80%. The abundant formation of green leaves requires 10-12 hours of daylight.
Kibray seeds are able to germinate at a temperature of the earth from 3 degrees and air from 10 degrees. The time for emergence is reduced by half if the planting material is closed up when the air is warmed up to 15-20 degrees.
Optimal predecessors and neighbors of Kibray:
- garlic;
- cucumbers
- Tomatoes
- cabbage;
- beet.
It is undesirable to plant dill seeds in the neighborhood or after growing onions, carrots, parsley, celery in previous years.
Preparation and sowing of seeds in open ground
In order to accelerate germination, select viable specimens and increase the immune defense of future plants, Kibray seeds are soaked before planting. Washing off the essential oils from the surface of the embryo accelerates germination from two weeks to one.
Step-by-step instructions for soaking Kibray seeds:
- Prepare spring, melt or mineral water without gas. Tap water is used only after filtration or sedimentation.
- Seeds are placed in a gauze bag, which is dipped in warm water (30-35 degrees). The fluid is changed until the water becomes clear.
- Gauze is straightened at the bottom of the container or in a saucer, sprinkled with a thin layer of seeds, covered with the free end of the napkin.
- Planting material is soaked for 2 days, maintaining the temperature in the range of 20-25 degrees.
- The swollen embryos are dried.
Kibray seeds are soaked before spring planting, and when sown in autumn, this method is not used.
Other effective ways to prepare for planting seeds of dill Kibray:
- digging in the ground on a bayonet spade embryos placed in gauze, 2 weeks before sowing;
- soaking in vodka for 15 minutes or in a solution of manganese for 3-4 hours to disinfect;
- the use of growth stimulants according to the instructions (Zircon, Epin);
- immersion of a gauze bag with seeds in a solution of wood ash (2 tbsp. l dry matter per 1 l of water) for 48 hours.
The beds for sowing dill are dug up in the fall. A mineral complex is introduced, including 10 g of potassium salt and superphosphate, 15 g of ammonium nitrate per 1 sq. Km. m. Mineral fertilizers are replaced by manure or humus - 3 kg per 1 sq. km. m
To cut spicy greens during the season, planting material is initially sown in April-May, then sown every 2 weeks until August.
Before planting dill, Kibray form grooves with a depth of 2 cm, moisturize them. Between the rows withstand a distance of 20-25 cm. Consumption of planting material is 15 g per 1 square. After placing the seeds on the bed, they are sprinkled with earth, mulched with a mixture of sand and peat.
To prevent leaching of embryos, top plantings are not moistened. Early dill is obtained after planting germinated seeds in a greenhouse.
Shoots are thinned, leaving a distance between plants of at least 5 cm.
Outdoor Care
Despite the unpretentiousness of the culture, dill Kibray requires a number of agrotechnical measures, including watering, weeding, cultivation. Timely dressing, compliance with preventive measures and the fight against diseases and pests increases the yield of the varietal plant.
Irrigation
To preserve the juiciness, taste and prevention of wilting, it is recommended to moisten the culture every 3 days, and in the dry period - twice a day in the amount of 6-8 l per 1 sq. Sprinkle dill under the root in the evening with warm, settled water.
Weeding and cultivation
Weeds are removed at the seedling stage to better root the fragile plant sprouts and prevent soil depletion. Beds with dill do not require perfect purity, but the abundance of weeds leads to waterlogging of the site.
Simultaneously with weeding and after each artificial irrigation or natural precipitation, the crop is loosened to a depth of 5 cm.
Loosening of dill, breaking the hard crust helps to improve the structure and aeration of the soil, retain moisture in it, as well as the control of pests wintering in the soil.
Top dressing
If dill changes color and slowly grows green, the plant needs top dressing. Fertilize Kibray with a solution of urea (1 hour per bucket of water) or baking raw yeast (100 g per 10 liters of water).
An infusion of green nettle is also effective. To prepare the product, chopped nettles are filled in 80% of the tank volume, poured with water and kept for a week until the green mass is fermented. A liter of concentrated infusion is diluted with 10 liters of water before use.
Kibray is fed no more than 2 times a month due to the ability of the culture to accumulate nitrates.
Pest and Disease Control Methods
The only disease for which the Kibray variety has low resistance is powdery mildew, which appears in August with whitish spots on the stems and leaves. In the treatment of effective spraying with sulfur. To prepare the solution, 20 g of the suspension are mixed with 10 l of water.
Of the insects on dill, the aphid parasitizes more often. Pests feed on the cell sap of the culture, leading to slow growth and rapid withering.
To combat aphids, the following folk remedies are used:
- solution of tar soap (200 g per bucket of water);
- water infusions of shag (200 g per 5 l), onion husks (2-3 handfuls per 3 l), pharmacy chamomile (100 g per 5 l), ash (1.5 kg per 5 l);
- ammonia solution made from 1 tbsp. substances mixed with 1 liter of water.
Solutions of table vinegar, iodine with the addition of milk help to get rid of insect pests.
Because of the ability to accumulate pesticides with dill, chemical agents are not recommended for the control of aphids in vegetable gardens. Dangerous drugs can be replaced with a biological insecticide Fitoverm.
Measures to prevent the emergence of diseases and pests:
- crop rotation compliance;
- deep digging of the soil in the fall;
- rationing of irrigation, top dressing.
Prevention of powdery mildew and aphid attacks includes thinning seedlings and regular weeding, fighting ants. Landing along the perimeter of the bed of chamomile, fennel, mint attracts insects that eat aphids.
Harvesting and storage
On greens, high-quality dill is cut off after 30-40 days, on spices, the crop is harvested 2-2.5 months after emergence. The optimal cleaning time is the morning hours after the dew has dried.
Green Kibray in a paper bag on the bottom shelf of the refrigerator retains its presentation for up to a month. Frozen greens are stored for up to a year.
When drying leaves, stems, seeds and placing them in glass jars or canvas bags, the shelf life is extended to 2 years. There are several drying methods: on the street under a canopy, in the oven, in the microwave. Consumer properties of seeds in umbrellas suspended from the ceiling in cool, ventilated rooms do not change for a long time. Before drying and freezing, twigs of dill are sorted out, trimmed spoiled petioles are cut, washed.
If the dill is not thoroughly dried before freezing, the leaves will stick together in a lump, which will complicate further use of the product.
Dill Kibray deservedly entered the list of the most popular varieties among vegetable growers. Unpretentious to growing conditions and requiring a minimum of labor costs when leaving, Kibray is grown both in open ground, and in greenhouses and room conditions.