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Description & Distribution
Dill indigenous to the Mediteranean region and
southern parts of USSR, is now cultivated in India, Pakisthan, Germany,
Hungary, Netherlands and USA.
Dill is the dried fruit of an annual
herb of the parsley family. Dill is sown before spring. The herb grows to
a height of 1 metre with an erect stem and green, finely divided leaves.
The small yellow flowers are borne in compound umbels.
The fruit is
oval in shape, green at first and later turning into dark grey. Once the
seeds are fully developed yet green, the crop is harvested, threshed and
the seeds dried. The dried seed is oval in shape, about 0.4 cm long,
ridged, with two capsules each containing a seed.
Indian dill is
longer, but narrower than the European dill.
Dill has a distinctive
but caraway-like flavour.
Dill is a winter crop. It requires
well drained, sandy soil and plenty of sunlight and is cultivated along
the sub tropical and temperate regions of North India. The quality is
enhanced by the adoption of organic cultivation.
Gujarat and
Rajasthan are the major states producing Indian dill.
Harvest :
August
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