Yield and Aroma of Dill Varieties (Anethum graveolensL.) in Finland

Abstract

Abstract The productivity and aroma of three dill varieties grown in southern, central, and northern Finland were studied for three consecutive years. The varieties were ‘Dura’ Sv, ‘Dukat’ OE and ‘Mammut’ WW, all of which showed potential for large-scale commercial production. In two years the varieties tested reached equal production at the single locations, while in one year ‘Dura’ yielded less herb than the other varieties at the central and southern locations. The total fresh yield declined the farther north the dill was grown (176 kg/100 m2 in southern, 51 in central and 10 kg/100 m2 in northern Finland). The growing period in the south was 49 days, which is over three weeks shorter than in the northernmost location. ‘Dura’ had the highest aroma content, which ranged for all varieties from 0.24 to 1.14%. Concentration of the important aroma causing compounds, limonene, s-phellandrene and benzofuranoid, were also highest in the herb of ‘Dura’-variety.