Corall dill is intended for growing greens, spices, and processing. This variety is distinguished by high productivity, pronounced aroma, and delayed stem elongation, which helps maintain the quality of greens for a longer period. It is a late-maturing variety, making it an optimal choice for open-ground cultivation with sowing from April to August.
The crop yields 2.0 to 2.2 kg per square meter for greens and 2.9 to 3.2 kg per square meter for spices.
The plant forms an elevated rosette of leaves with a large, bright green, deeply dissected leaf blade. Dill quickly produces greens; the period from germination to harvest for greens takes 41-44 days, and for spices, 86-90 days. After cutting side shoots, new ones soon form, ensuring a continuous harvest. Sowing is recommended on a well-lit location in moist and fertile soil with neutral or slightly acidic pH to a depth of 1.5-2 cm, with the possibility of reseeding every two weeks.
Care for dill includes thinning plants to a distance of 10 cm between them on the 15th-20th day after germination, loosening the soil, and regular watering. Harvest of greens is conducted as they grow up to the formation of flower buds, allowing the dill to be used fresh or for processing. The CORALL variety is valued for its high productivity, resistance to stem elongation, and rich aroma, making it an excellent choice for cultivation in both personal households and for commercial purposes.
