LAPIS — a mid-early dill variety characterized by high yield and versatility in use. The period from germination to the first harvest is 35-45 days, and the plant is suitable for spice harvesting for 80-86 days. Leaves are large, deeply cut, pleasant green color with a bluish tint under artificial lighting, which gives dill special attractiveness. The plant forms a compact rosette of leaves about 150-160 cm high, which facilitates crop collection.
The variety's feature is its delicate and very aromatic taste, which is preserved for a long time, allowing dill to be used fresh. Leaves are coated with a waxy coating, which helps maintain freshness and the quality of greens. The heavy weight of cut stems indicates the density and juiciness of the plant, which is an important advantage for consumers and producers.
LAPIS dill is not only valued for its taste qualities but also has useful properties. It is a source of vitamins A and C, and also contributes to the expansion of blood vessels and reduction of blood pressure. Due to these characteristics, the variety is recommended for use in cooking and as a natural remedy for maintaining health.
