Redut

Dill of the Redut variety is an early-maturing variety, ripening 39-41 days after emergence until harvest. This low-growing variety is intended for cultivation for both greenery and spices. Sowing seeds is recommended in open ground at the end of April - beginning of May. The leaf rosette of the plant is semi-erect, leaves are of medium size, green in color and possess a very strong aroma.

The mass of greenery from one plant ranges from 20 to 40 grams, which ensures an average yield for greenery of about 1.22-1.23 kg per square meter, and for spices - from 1.4 to 2.0 kg per square meter. Thanks to its characteristics, dill Redut is excellent for various methods of use: it is recommended to consume it in fresh form, as well as use for freezing and canning.

In addition, the variety is perfect for drying, making seasonings, pickling and marinating. Dill Redut differs in tender and aromatic leaves, which makes it universal and in demand in cooking. Cultivation of this variety is carried out by direct sowing in open ground, which simplifies agrotechnology and allows obtaining a stable yield of greenery and spices.