Indian dill
What is it?
Anethum graveolens L., commonly known as dill, is an aromatic herb and the sole recognised species of the genus Anethum. Some botanists classify it within the related genus Peucedanum as Peucedanum graveolens (L.). A distinct variant, East Indian dill or Sowa, is widely cultivated in India and grown primarily for its foliage as a cool-season crop across the Indian subcontinent, the Malaysian archipelago, and in Japan.
The plant grows up to approximately 90 centimetres in height and is characterised by slender stems and finely divided, alternate leaves that are three to four times pinnate, with segments slightly broader than those of fennel. It produces small yellow flowers arranged in compound umbels. The so-called “seeds” are not true seeds but the split halves of small, dry fruits known as schizocarps. These fruits are oval, compressed, and winged—about one-tenth of an inch wide—with three longitudinal ridges on the back and distinct oil canals between them. They resemble caraway in flavour but are smaller, flatter, and lighter, with an aromatic scent.Dill is cultivated both for its leaves and its fruits. The fresh leaves are used as a vegetable or herb, while the fruits are widely employed as a spice. (Source)
What other names does it have?
Botanical Name: Anethum Graveolens
Regional Names: Indian dill (English), Sowa, Sova (Hindi, Bengali, Gujarati), Sadapa Vittulu (Telegu), Shepu (Marathi), Sabsige Soppu (Kannada)
When is it in season?
Where is it found?
Dill prefers rich, well-drained and loose soil, tolerating a soil pH ranging from 5.3 to 7.8. The plant requires warm to hot summers with high levels of sunlight; even partial shade can significantly reduce yield. In dry conditions, it tends to bolt rapidly and run to seed. When grown in a favourable location, dill often self-sows readily. Propagation is carried out through seeds, which remain viable for approximately three to 10 years. The seeds are harvested by cutting the flower heads from the stalks when they begin to ripen. In India, dill is typically cultivated during February and March.
What is its history/cultural significance?
Dill (Anethum graveolens L.) is believed to be native to Southwest Asia or Southeast Europe and has been cultivated since ancient times. Europe, Africa, and Asia are regarded as centres of origin for the crop, and it is now cultivated worldwide, including in India, Germany, Hungary, the Netherlands, Pakistan, and the United States. The principal production areas today are India and Pakistan, with additional commercial cultivation in Egypt, Mexico, Hungary, and Germany. In India, dill is grown under the name Sowa (Anethum graveolens var. sowa) in Rajasthan, Gujarat, Maharashtra, Andhra Pradesh, and Madhya Pradesh, primarily for its seeds.
Historical references indicate its long-standing medicinal and culinary importance. The earliest known mention of dill seed as a medicinal substance appears in the Charak Samhita (c. 700 BCE), an early Sanskrit text on Ayurveda. It is also recorded in the ancient Egyptian Ebers Papyrus (c. 1500 BCE), where it formed part of a pain-relieving preparation. In Roman culture, dill seeds were chewed to aid digestion, and garlands of dill were reportedly hung in dining halls with the belief that the herb could prevent stomach discomfort.
Beyond its medicinal and culinary uses, dill has also held agricultural significance. Traditionally recognised as a companion plant, it grows well alongside crops such as corn, cabbage, lettuce, and onions, although it can inhibit carrot growth if allowed to mature nearby. Conversely, young dill plants may help deter carrot root fly. When planted alongside coriander, dill is also noted for its pest-control benefits.
How can you use it?
The seeds of Anethum graveolens are widely used as a spice, while its fresh and dried leaves—commonly referred to as dill weed—function as a condiment and are also prepared as herbal tea. The herb is valued for its distinctive aroma and is used to flavour and season a variety of foods, including pickles, salads, sauces, and soups. The leaves, whether fresh or dried, are added to boiled or fried meats and fish, incorporated into sandwiches, and used in fish sauces. Dill is also an important component in the preparation of sour vinegar.
Essential oil is extracted from the seeds, leaves, and stems of the plant. This oil is employed as a flavouring agent in the food industry and is also utilised in perfumery to scent soaps and detergents. In some instances, dill oil serves as a substitute for caraway oil due to its comparable aromatic profile.
What states can I find it in?
What parts of the plant are edible?
Leaves and Seeds
Is it nutritious?
Research indicates that dill is rich in vitamins A and C, potassium, and antioxidant compounds. (Source.)
How do you store it?
Fresh dill should be stored unwashed, loosely wrapped in a damp paper towel, and placed in an airtight container or perforated bag in the refrigerator, where it will keep for several days. Alternatively, the stems may be placed upright in a jar of water, covered lightly, and refrigerated. To extend its shelf life, dill can be dried in a well-ventilated, shaded area and stored in an airtight container away from light and heat. Dill seeds should be kept in a cool, dry place in sealed containers to preserve their aroma and essential oils.
Stories
How dill is used in regional Indian kitchens by Priyadarshini Chatterjee, Mint
This article explores how dill is used in regional dishes across India.
Recipes
Suva ni Bhaaji Recipe by Puja
A traditional Gujarati dish, Suva ni bhaji is a semi-dry curry comprising dill leaves and split mung beans.
Sabsige Soppu Kootu Recipe by Madhuri Aggarwal
A coconut-based curry dish from South India.
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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