The Culinar dill variety is an early-maturing fragrant dill variety intended both for industrial processing and use as a green herb. The period from full emergence to green harvest is 35-40 days, and to spice harvest is 65-70 days. The plant forms a raised rosette with thread-like leaf terminal segments, which increases the marketability of the greens during harvest. Green yield reaches 13-18 tons per hectare, and spice yield reaches 48-51 tons per hectare. The central umbel is large and multi-rayed, reaching a diameter of 20-25 cm during seed filling, which contributes to high quality and volume of the harvest. The Culinar variety differs in excellent aroma and early, prolonged formation of umbels, which makes it promising for use in the canning industry and cuisine. It is also suitable for industrial extraction of essential oil from whole plants with an oil yield of 55.4-56.5 kg per hectare. The variety's high responsiveness to fertilizer application and the possibility of cultivation using irrigation allow achieving a seed yield of up to 2.0 tons per hectare. The sowing rate for commercial seed production is 2.0 kg per hectare, and when using precision seeders, it is 1.5 kg per hectare, which reduces seed costs by half compared to other varieties. Dill Culinar is ideal for culinary purposes due to the high quality of leaves, rich taste and aroma. The variety is well adapted to various climatic conditions, which makes it a popular choice for both home growing and farm enterprises. Natural components of Culinar dill allow it to be used in preparing various dishes, providing a rich and fresh taste.
