Dill

Dill (Anethum graveolens), also known as suva in Hindi and shepu in Marathi, is a fragrant herb used for its feathery green leaves and seeds in both culinary and medicinal applications. It’s popular for its refreshing taste and digestive benefits.

Key Features

• Appearance: Thin, feathery, green leaves with a delicate texture.
• Taste: A subtle blend of citrusy, grassy, and slightly anise-like flavors.
• Other Names:
  • Hindi: Suva Bhaji
  • Marathi: Shepu
  • Tamil: Sathakuppi
  • Telugu: Soa

Nutritional Benefits

1. Rich in Vitamins:
   • Vitamin A: Promotes healthy vision and skin.
   • Vitamin C: Boosts immunity.
   • Vitamin K: Supports blood clotting and bone health.
2. Minerals:
   • Calcium and Magnesium: Strengthen bones.
   • Iron: Prevents anemia.
3. Low-Calorie Herb: Great for adding flavor without extra calories.
4. Antioxidants: Protect cells from oxidative stress.

Culinary Uses

1. Fresh Leaves:
   • Garnish for soups, salads, and dips.
   • Mixed into yogurt-based raitas.
   • Used in parathas, dals, or curries (like Shepu Bhaji).
2. Seeds:
   • Used as a spice for pickling.
   • Added to breads, stews, or spice blends.
3. Dill Oil: Extracted for use in flavoring or aromatherapy.

Medicinal Benefits

• Aids Digestion: Known for relieving bloating and indigestion.
• Soothes Colic: Traditionally given to babies for colic relief.
• Improves Sleep: Acts as a mild relaxant.
• Boosts Immunity: Thanks to its antimicrobial properties.
• Regulates Menstrual Cycles: Common in traditional remedies.

Growing Dill

• Climate: Prefers cool, sunny weather but tolerates partial shade.
• Soil: Thrives in well-drained, nutrient-rich soil.
• Watering: Requires moderate watering; do not overwater.
• Harvesting:
  • Leaves: Pick fresh, tender leaves as needed.
  • Seeds: Harvest when flower heads turn brown and seeds dry.