InBonsai

Culinary Herbs

DILL

(Anethum graveolens L)

Belongs to the Apiaceae family. It is a herb mainly used for fish soup, fish porridge... The dish 'Cha Ca La Vong' cannot be without dill.

Conditions

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Temperate Cool
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Moist Water needs
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Loose Light soil

Preparation

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Seeds Broadcast
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Winter Sep-Oct
Seeds: 1.3-1.5kg/1000m²

Water Needs

High
Water 1-2 times/day
Dill

Dill

Anethum graveolens

20
Bunches/kg
40-45
Days to Harvest
spa

1. Bio Characteristics

Herbaceous, green stem, soft, >1m high when flowering. Needle-shaped leaves, fragrant.

Cold Tolerance: Good
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2. Uses

Culinary herb (fish soup, fish cakes), treats cold stomach, bloating.

Value: High
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3. Cultivation

Winter-Spring. Soil pH 5-6.8. Sow broadcast, cover lightly with soil.

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Water 2x
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Weeding
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Broadcast

favorite I. Uses & Value

Dill is an herb mainly used for fish soup, fish porridge... The dish 'Cha Ca La Vong' cannot be without dill.

"'Cha Ca La Vong' cannot be without dill"

Health Benefits: Dill is also used to treat some ailments: cold stomach, bloating, etc.

spa II. Biological Characteristics

  • Stems & Flowers: Herbaceous plant, green soft stem, can grow over 1m high when flowering. Flowers are yellow, growing in umbels.
  • Leaves: Needle-shaped leaves, dark green, pleasant fragrance when crushed.
  • Climate: Prefers temperate, cool climate, cold-tolerant, not heat-tolerant.
  • Water: Moisture-loving plant but does not tolerate waterlogging.

agriculture III. Cultivation Techniques

1. Season

  • Winter-Spring: September - October (best).
  • South: Sow in late November - December.
  • Da Lat: Can operate multiple seasons per year.
  • Off-season: July - August (needs shelter from rain/sun).

2. Soil & Fertilizers

Soil: Light, loose soil, rich in nutrients, pH 5-6.8. Beds 1.1-1.5m wide.

Fertilizer per 1,000m²:

  • check_circle Organic: 1.0 - 1.5 tons (Decomposed)
  • check_circle NPK: 20 - 30kg
  • check_circle Super phosphate: 20 - 30kg
  • check_circle Potassium chloride: 15 - 20kg

* Basal dressing: All organic, phosphate, and 1/3 potassium. Mix well with soil.

3. Sowing & Care

  • Seed Treatment: Soak in hot water 35-40°C for 11-12 hours, wash clean, drain.
  • Sowing: 1.3-1.5kg seeds / 1000m². Broadcast, cover with thin soil and straw.
  • Care:
    - Water: 1-2 times/day.
    - Top dressing: When plants have 2-3 true leaves, use NPK or urea (1%) dissolved in water. Second time when plants have 4-5 leaves.
    - Top dress potassium during vigorous growth period.

inventory_2 IV. Harvest & Seed Saving

  • Harvest: 40-45 days after sowing. Harvest once or thin multiple times. Uproot or cut.
  • Standard: One kilogram has 20 small bunches or bundled into 1kg bunches.
  • Seed Saving: Sow in October. Spacing 35-40cm. When fruits are ripe, uproot, dry, thresh seeds.
Fertilizer (per 1,000m²)
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1.0-1.5 Tons Organic
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20-30 kg NPK
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20-30 kg Super phosphate
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15-20 kg K Chloride

Process

Sowing

Soak 35-40°C, broadcast.

Care

Water 1-2x/day, top dress when 2-3 leaves.

Harvest

After 40-45 days.