There is never too much dill, either fresh in summer or dried or frozen in winter. Dill can be added to any dish, except desserts.
They go well with meat, fish, vegetables, in salads and on their own. All that's left is to grow lots of lush and juicy branches, not dry umbrellas.
Dill umbrellas are also useful. Housewives stuff them into jars when pickling cucumbers and other delicacies.
However, preference is still given to lush greenery. And in order to grow a lot of juicy greenery, you need to know one secret, without which nothing will work, even in the case of such an unpretentious crop as dill.
You can't fool nature, but you can resort to trickery.
Firstly, you need to sow dill not in rows, as many people are accustomed to, but in heaps.
To do this, the seeds are placed in shallow holes and lightly sprinkled with soil, after which the soil is moistened.
Secondly, when the dill begins to grow in full force, you need to periodically pay attention to the shoots and trim the stems of the plant by at least 1/3 of the total length.
By cutting off the tops, gardeners will stimulate the plant to produce new lateral shoots.
By following this simple advice, you can easily stock up on a harvest of juicy and aromatic dill for the whole winter.
Don't forget to leave a couple of umbels in case you need seeds next year.
