Paprastieji krapai Anethum graveolens "Gewohnlicher", sėklos Nojaus 3 g

• Type: annual culinary herb
• Botanical name: Anethum graveolens
• Sowing time: April – September in successive sowings; 1–2 cm deep
• Germination: in 10–14 days (germinates from +3 °C)
• Harvest: leaves April–September; height up to 1 m
• Spacing: rows 20–30 cm apart (about 2 g of seed per m²)
• Light and soil: full sun; loose, free-draining soil, not shade
• Size: 3 g packet

Planting. Sow directly outdoors from April, once the soil has reached at least +3…+5 °C, 1–2 cm deep in rows 20–30 cm apart (about 2 g of seed per m²). For a steady supply of leaves, repeat every 10 days until mid-June and again from 10 August to early September.

Watering and feeding. Dill seed is slow to germinate, so keep the soil moist until the seedlings appear. In dry weather the leaves stay small and coarse – water regularly. Extra feeding is rarely needed in a bed improved with compost.

Care. Dill likes full sun and does poorly in shade or acid soil. Thin seedlings to 5–10 cm (20–25 cm if you want seed heads) and weed while plants are small. Do not sow next to carrots or fennel.

Gardener's tip. Soak dill seed for 1–2 days before sowing, changing the water – essential oils in the seed coat slow germination, and soaked seed comes up several days sooner.