Picant dill is a mid-season variety with rapid vegetation, characterized by a densely leafy rosette and large leaves with a tender texture. The leaves have a rich dark green color with a bluish tint and are covered with a light waxy coating, which prevents yellowing and helps maintain the freshness of the greens for a long time. The plant height at the flowering stage reaches 150-160 cm, and the vegetation period for obtaining greens is 38-40 days, allowing for a quick harvest for culinary use.
This dill has a pleasant, rich aroma with picant notes, which is ideal for fresh dishes, marinades, soups, and seasonings. It can be used fresh, as well as frozen, dried, or salted, making the variety universal for home use. Due to the slow formation of umbels, the greens retain their taste and aromatic qualities longer, increasing storage and usage periods.
Picant dill is rich in vitamins and minerals, such as manganese, iron, and calcium, making it a useful addition to the diet. It goes well with vegetables, fish, meat, mustard, and other sauces, as well as enhances the taste of dishes and complements other herbs when combined. Dill seeds formed on the plant have a sharper taste and are used as a spice, while feathery leaves have a softer and slightly sweet aroma, which expands the possibilities of using this green in cooking.
