Dill of the Gvozdik variety is a low-growing plant with leaves resembling carrots, characterized by dark green color with a waxy coating, juiciness, and a bright aroma. The plant is compact, densely segmented, with rosettes at the base reaching heights of 20-25 cm and diameters of 15-20 cm, containing 12-15 leaves. The stem reaches heights up to 50 cm, and the umbel has a convex shape with a diameter of about 14 cm. The mass of one plant at harvest is 50-55 g. The variety is distinguished by excellent taste qualities and is relatively resistant to diseases. Dill Gvozdik is suitable for cultivation in open and protected ground, as well as in pot culture year-round with additional lighting. The plant is ready for greenery harvest 55-60 days after sowing, and for spices—70-80 days. Sowing is carried out directly at a depth of 1-2 cm. Due to its high yield and adaptability to various soil types, this variety is widely used for the production of greens and in cooking to impart bright flavor nuances to dishes. Gvozdik dill seeds have a refreshing spicy aroma and are used to prepare marinades, pickles, soups, vegetable stews, and salads. They perfectly complement dishes made of pork, fish, cabbage, potatoes, legumes, eggs, and cheese, and are also used in fillings for pies, minced meat, casseroles, and dough for baking. Seeds are packaged in PET film, have a net weight of 5 kg, and are recommended for storage in dry, clean, and well-ventilated rooms at temperatures not exceeding 25 °C and relative humidity of no more than 75%.
