Dill variety 'Divo Divnoe' is a mid-late, cold-hardy variety with semi-upright leaf rosettes and strong foliage. The leaves are large, green, fuzzy, and deeply cut, possessing high juiciness and tenderness. The mass of one plant at harvest for greens is 20-27 grams, and for spices—55-60 grams. This variety is characterized by slowed stem formation, which ensures a long period of commercial utility for the greens and high aroma due to significant essential oil content.
Divo Divnoe is resistant to insufficient lighting, making it suitable for growing on a windowsill during the winter period. Due to its high aroma, dill is widely used as a savory condiment in vitamin salads, hot dishes, and canning. It is also excellent for drying and pickling, which expands its culinary possibilities.
For successful cultivation, it is recommended to sow seeds in several terms with an interval of 10-12 days at a depth of 0.5-1 cm and a row spacing of 5-10 cm. Important agronomic techniques include peat mulching, timely watering, and weeding. Greens are cut as they grow, allowing for fresh produce to be obtained for a long time. The biological viability of seeds under proper storage conditions is up to three years.
