Modern dill varieties as sources of fruits and essential oil for the production of functional foods

Posted on 22.10.2026 by secretar
UDC 635.758.2
https://doi.org/10.25630/PAV.2026.45.61.004

Malankina E.L.

Vegetable crops with aromatic and flavorful properties are becoming increasingly important in the production of functional foods for healthy eating. Many of them are recognized as medicinal plants by scientific medicine. Dill is a key crop in demand by the food and medical industries. The objective of this study was to comparatively evaluate the seed and essential oil productivity of dill varieties for the subsequent production of food ingredients and essential oil. The study was conducted in 2024-2025 on four varieties of dill at the K.A. Timiryazev Russian State Agrarian University – Moscow Agricultural Academy in the Vegetable Growing Department. The plants were grown under standard agricultural conditions without the use of fertilizers. Essential oil content in the fruits was determined according to the methodology of the State Pharmacopoeia of the Russian Federation. The study revealed that yield and essential oil content in the fruits were highly dependent on seasonal weather conditions, but as yield declined, essential oil content increased. However, all varieties met the requirements of the State Pharmacopoeia of the Russian Federation (more than 2%). Of the four varieties studied, the Preobrazhensky variety demonstrated the most promise in terms of seed yield, while the Richelieu and Preobrazhensky varieties showed promise in terms of essential oil yield per unit area under favorable weather conditions (up to 46 liters of essential oil per hectare). The Gribovsky variety, with satisfactory yields (81-112 g/m2) and high essential oil content (2.75-5.22%), proved to be the most stable regardless of weather conditions. Therefore, the studied varieties are of interest as a source of dill seeds and essential oil. However, variety characteristics should be considered, and individual recommendations for increasing productivity, taking into account varietal characteristics, are needed for further seed production for the medical and food industries and for processing into essential oil for the food industry and aromatherapy.

Key words: aromatically herbs, dill, varieties, essential oil

Malankina E.L., DSci. (Agr.), prof., professor of vegetable growing department. ORCID 0000-0003-0646-6904. AuthorID: 375217. E-mail: malankina@rgau-msha.ru Russian State Agrarian University – Moscow Timiryazev Agricultural Academy
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For citing: Malankina E.L. Modern dill varieties as sources of fruits and essential oil for the production of functional foods. Potato and vegetables. 2026. No6. Pp. 38-42. https://doi.org/10.25630/PAV.2026.45.61.004 (In Russ.).

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