Copper
Fresh dill is a valuable source of vitamins A and C., which it does not lose in cooking. Salinity or drying allows the dill to be stored throughout the winter. Whole dill plants along with flower shoots and unformed seeds are the seasoning for pickled cucumbers.
Dill is an annual plant, insensitive to cold. However, it dies during frosts. In high temperature and dry weather it quickly sprouts flowering shoots. The highest yields are obtained on moist and nitrogen-rich soil. Dill is grown in the second-third year after manure. Dill used for green consumption can be grown in the forecrop or aftercrop, intended for pickling cucumbers – in the main yield. Most often it is used after 15-20 g of calcium ammonium nitrate, superphosphate and 40 percent potassium salt on 1 m2, but in order to obtain an abundant and good harvest, top dressing should be used.
Copper, which is used as an aromatic green spice, it is sown as early as possible, in rows what 1 5 cm or together with the seeds of other plants, e.g. carrots, or the edges of a bed with slow-growing species are sown, e.g. with cucumbers. On sowing 1 m2 required 1,5-2 g nasion. To have fennel all summer, you should sow it every 3 weeks. For the earliest spring harvest, it is sown in late autumn (end of October, November), so that the plants do not sprout before winter.
We do not yet distinguish between varieties of fennel. Abroad, varieties are already grown, which differ mainly in the degree of leaf curling and the intensity of the aroma.