The Effect of Lime on Yield of Dill
Dill should be added to the list of crops needing lime when produced
on many Willamette Valley soils.
A lime experiment was established for garlic production on the Wayne
Chambers farm in the Dever-Conner area north of Albany in 1972.
The lime
treatments corrected the problem of low soluble solids on garlic that was
causing garlic companies to consider moving their acreage from the Willamette
Valley.
The area receiving lime treatments in 1972 was planted to dill in 1974.
Rates of lime applied were 0, 2.5, and 5 tons per acre.
These treatments
increased the soil pH from 5.0 to 5.4 and 5.8.
Samples of dill hay were harvested from the three lime treatments and
distilled the following day with the experimental still used for peppermint.
The temperature of the oil-water mixture coming from the condensers was
maintained at 105 to 110 °F.
Samples were steam distilled for about 45 minutes.
Table number 1 shows the effect of the lime treatments on yield of dill
hay and oil.
Table 1.
Lime
Treatment
0
2.5
5.0
The effect of lime on yield of dill.
Soil
pH
5.0
5.4
5.8
Hay Yield
T/A
5.99
11.44
12.91
Oil Yield
3.83 gal/A
6.84
8.51
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