Green Alley is an early-maturing, high-yield variety of dill, characterized by a short maturation period: it takes 30-35 days from full germination to harvesting greens, and 75-85 days to harvesting spices. Plants reach a height of up to 110 cm and have large, dark green, very aromatic leaves. The weight of one plant at harvest can reach 35 g for greens and up to 75 g for spices. The yield of greens is 2.7-3.1 kg per square meter, while spices yield 4.0-4.3 kg per square meter. Due to its characteristics, the variety is ideal for drying, freezing, preparing seasonings, as well as pickling and marinating. Sowing seeds of Green Alley is recommended in open ground at the end of April to the beginning of May to a depth of 1-1.5 cm, followed by mulching and light soil compaction. To obtain greens over an extended period, seeds are sown several times during the season with an interval of 10-15 days. Winter sowing is also possible at the end of October to the beginning of November, where seeds are sown on frozen soil and mulched with peat at a layer of 2-3 cm. Seedlings appear in 10-15 days, after which thinning is carried out, leaving 5-10 cm between plants. Successful cultivation of the variety requires timely watering, regular weeding, and soil loosening. Dill prefers fertile, moist, and light areas. To maintain intensive growth, it is recommended to apply complex mineral fertilizers during the growing season. All these agrotechnical measures contribute to obtaining a high and stable yield of aromatic greens and spices of the Green Alley variety.
