CUTTER — an early-maturing dill variety that matures within 30-35 days. The plant forms a large, elevated rosette 25-30 cm high with green leaves featuring large segments. The greens are characterized by tenderness, juiciness, and high aromaticity, making this variety particularly valuable for culinary use.
This dill is intended for cultivation both for greens and for spices. Fresh aromatic greens are widely used in salads, appetizers, soups, and main courses, while dried greens serve as a fragrant seasoning. Umbels and seeds of the variety impart a special dill aroma to vegetable and mushroom pickles, as well as marinades, thereby expanding its usage possibilities in home canning.
The CUTTER variety is characterized by stable yield and undemanding nature. Greens yield ranges from 1.4 to 3.1 kg per square meter, while spices range from 2.9 to 5.7 kg per square meter. Sowing in the ground is recommended in late April to early May. To ensure continuous greens harvesting, sowings are repeated every 10-14 days, allowing for fresh produce throughout the season.
