Pikant 2415
TerminatedAnethum graveolens L. · Dill
SE
1 record
Cultivation
Suitability of Dill for Freezing
Anethum graveolens L.
A technological parameter determined by the harvest phase and morphological characteristics of dill that influence the retention of essential oils.
In the reference 25 varieties crop Dill, where this is mentioned in the description.
The suitability of dill for freezing is determined by the plant's vegetation phase. The maximum concentration of essential oils, including alpha-phellandrene, is reached when harvesting the greens before the onset of flowering and the appearance of umbels. After transitioning into the flowering phase, the leaves become coarse, lose moisture and flavor qualities, which reduces their value as raw material.
A critical factor for dill is its high hygroscopicity, where excess moisture on the leaf surface forms frost and ice, damaging the tissue structure. Mechanical chopping of the greens before freezing provokes loss of juice and rapid degradation of aromatic properties; therefore, preserving the structure of whole sprigs is preferred.
General information about the subject — on the page Suitability for freezing.
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.