The Kiabrai dill variety is a herbaceous upright plant with a large semi-erect rosette reaching a height of up to 40-50 cm. The leaves are light green, broad, deeply cut, tender and juicy, covered with a waxy coating, measuring up to 25 cm in length and 15 cm in width. The plant has a strong spicy aroma and taste, making it in demand in the culinary industry for use in fresh, dried, salted, and frozen forms. Thanks to a long vegetative period, the dill does not form inflorescences for a long time, allowing for prolonged harvesting of greens. Pinching the top stimulates the formation of side shoots, increasing yield.
The Kiabrai variety belongs to medium-late and late varieties, with green maturation periods ranging from 29 to 45 days, and spices from 56 to 72 days. The yield is high—up to 3-4 kg per square meter, and under favorable conditions can reach 6.6 kg. The plant is resistant to frost down to -5 degrees, allowing it to be grown in various climatic conditions. However, the variety is less resistant to drought and susceptible to powdery mildew, although it is generally affected by it weakly, making it suitable for cultivation even on wet plots.
For successful cultivation of Kiabrai dill, sowing is recommended in early spring or under winter with a sowing depth of 1-2 cm and a distance between plants of 15-20 cm, while between rows—about 30 cm. The plant is light-loving and prefers temperatures from 13 to 22 °C, as well as fertile, moist, well-processed soils with a neutral reaction. Care includes loosening, weeding, and regular watering. To protect against low temperatures at the beginning of the season, covering with film or agrofiber is recommended. Thanks to its qualities and high yield, Kiabrai dill is valued as a universal spice for various methods of application.
