Cultivation

Canning and pickling of dill

Anethum graveolens L.

The suitability of dill for canning is determined by the cultivar and the stage of vegetation. Specialized cultivars with a rapid transition to flowering, whose large umbels contain a high percentage of essential oils, are used for pickling purposes.

In the reference 19 varieties crop Dill, where this is mentioned in the description.

In dill agronomy, cultivars are divided into fresh-market and industrial types, with only the latter being suitable for canning. Fresh-market cultivars are focused on the production of tender greens and maintaining the rosette phase for an extended period, whereas industrial cultivars are characterized by the rapid formation of floral umbels and coarse stems.

Industrial dill for processing is harvested at the flowering stage or at the onset of the waxy ripeness of the seeds. It is during this period that the essential oil content in the aerial parts reaches 0.54–1.5%, and in the fruits — up to 2.5–4%, which is necessary for establishing a stable aromatic profile in marinades and pickles.

In addition to floral umbels, dill seeds are used in the canning industry as an independent spice. A high concentration of flavonoids, such as quercetin, isorhamnetin, and kaempferol, combined with essential oils, ensures not only taste qualities but also the stability of the finished product during storage.

General information about the subject — on the page Canning and pickling.

Sources8

Varieties of Dill mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.