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How to grow the dill

How to grow the dill

The dill (Anethum graveolens L.) is a vigorous and robust plant and therefore easy to cultivate. Aneto appreciates exposure to full sun and well drained soils. It tears too damp soils and bad herbs, so repeated cracks are needed to keep the soil around the plants free. In England it has been cultivated since the sixteenth century.
Anethum graveolens is cultivated as an annual plant, whose vegetative cycle develops from March to April, until September-October; It is sown directly at home, in a sunny and bright sunny alley; It prefers fresh and rich soils, very well drained, excess water and stagnant water can in fact lead to plant deaths.
Once the small plants germinate they go a little shaken, because they do not like to grow too much assiepate; Periodically it is also good to work the soil to remove any infested herbs.

Watering is only practiced when the soil is dry, plants that live in a very dry and sunny soil tend to have a more intense aroma, so if we love Anethum graveolens but we find it an overly aromatic herb, we can try to limit it The strong flavor watering the lawn where we cultivate it regularly, but always when the soil is dry, avoiding leaving the plants in a very moist soil or drenched with water.
In general fertilization is carried out prior to sowing at the time of preparation of the leaf, and it is not necessary to repeat it later.
If we want to extend the leaf harvesting period, and we are not interested in seeds, it is advisable to remove the flower umbrellas before flowering, to prolong the vegetative period of the whole plant.
The recommended exposure is sunshine (especially if you are most interested in the aroma) while in the eventual house cultivation it should be placed in bright areas.
The sixth of the recommended plant is 40-60 cm between the rows and 20-25 cm on the row.
For harvesting, remember that the first leeks are in July-August, while the second in September-October; The seeds should be picked up at the end of summer shortly before becoming red (full ripening) when the aroma is more intense.

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