THE EFFECT OF VARIETY AND LOCATION ON THE PRODUCTION AND AROMA OF DILL HERB

The effect of the location on dill herb (Anethum graveolens L.) grown at three locations in Finland and in Feising, West Germany was studied in 1985. Dill ('Dura') was sown twice 2–3 weeks apart, and harvested when the first flower buds developed. The herb yield was largest at the location farthest south and the aroma was highest in herb grown in Freising and Sahalahti. The total content of aroma causing compunds ranged from 4.1. to 7.5 mg/g dry matter. The amount of the total aroma and that of the most important compound, benzofuranoid, were not consistently affected by the latitude. In addition, dill varieties 'Dura', 'Dukat' and 'Mammut' were tested at the Finnish locations. The herb yield declined from 176 to 10 kg/100m² the further north it was grown. 'Dura' had the highest aroma content.