The Dill (Sowa) Explained

The herb dill, known in Hindi as sowa or soya, is a feathery, aromatic annual plant of the carrot family whose fine leaves and small flat seeds are used to flavour food and to prepare traditional digestive remedies. Grown in India mainly as a cool-season winter crop, dill appears in homes and markets as a bundle of thread-like green leaves called soya saag or shepu, depending on the region.

Dill is one of the oldest cultivated herbs in the world, yet many Indian households know it only as a seasonal leafy vegetable. This article explains what the plant is, how it differs from fennel, how it grows in India and how it is used in the kitchen and in traditional practice. 30 October 2026

Key Takeaways

• Dill (Anethum graveolens), called sowa or soya in Hindi, is an annual herb of the Apiaceae family grown for its feathery leaves and aromatic seeds.
• Indian dill is often listed as Anethum sowa, and it is widely grown as a winter leafy vegetable and seed spice in northern and western India.
• Dill is different from fennel (saunf): dill seeds are flat and brown with a tangy aroma, while fennel seeds are longer, greener and sweeter.
• The main aromatic compound in dill seed is carvone, which is also found in caraway and gives dill its distinctive scent.
• Dill is the traditional ingredient in dill water, a preparation given to infants for stomach discomfort, although it should be used only on medical advice.
• Dill is a cool-season plant that grows best at moderate temperatures and tends to bolt, or flower early, in hot weather.

What is dill?

Dill is a short-lived, aromatic herb with hollow stems, finely divided leaves and umbrella-shaped clusters of tiny yellow flowers. It is the only species of its genus in common use and is grown on every inhabited continent for both culinary and commercial purposes.

The plant is native to the Mediterranean region and parts of south-west Asia, and it spread eastwards to India in ancient times along trade routes. In India it has been naturalised, which means it grows in the wild in some fields and wastelands as well as in gardens. The English name dill is believed to come from an old Germanic word for the plant.

The plant is closely related to many other familiar kitchen herbs and spices. Its cousins in the Apiaceae family include coriander, cumin, fennel, ajwain, carrot, celery and parsley, and all of them share the characteristic umbrella-shaped flower head called an umbel.

What is the difference between dill and sowa?

Dill and sowa are usually the same plant, but botanists often distinguish the Indian form, Anethum sowa, from the European form, Anethum graveolens. The Indian type tends to have slightly larger, thicker seeds, and some botanical authorities treat it as a variety or a subspecies of common dill instead of a separate species.

In everyday Indian use, the words sowa, soya and dill are interchangeable. Markets in north India sell the green leaves as “soya” in winter, while the dried seeds are sold as “sowa” or “suva” in spice shops. In Maharashtra the leaves are called shepu, in Gujarat suva and in Bengal sholpa.

The name soya can cause confusion because it is also the English-language spelling of soybean. The herb has no relationship to the soybean, which is a legume. The two plants differ in family, appearance, taste and use.

What does the dill plant look like?

The dill plant looks like a slender, upright plant with blue-green, thread-like leaves that resemble the fronds of a fern. It grows from a single hollow stem and develops a taproot, so it is easy to pull up but difficult to transplant.

Leaves and stems

The leaves are divided into very fine segments, giving the plant a soft, airy look. They have a light, grassy and slightly sweet fragrance when crushed. The stems are smooth, pale green and often marked with fine lines.

Flowers and seeds

In late winter or early spring, the plant produces flat-topped umbels of tiny yellow flowers. These attract bees, hoverflies and other small pollinators. After pollination, each flower is replaced by a flat, oval seed with pale ridges along its edge. The seeds are about 3 to 5 millimetres long and turn brown when ripe.

Where is dill grown in India?

Dill is grown in India mainly in the northern, western and central plains as a rabi, or winter-season, crop. States such as Uttar Pradesh, Punjab, Haryana, Rajasthan, Gujarat, Madhya Pradesh and Maharashtra are known for growing the herb, particularly as a leafy vegetable.

The crop is usually sown after the monsoon, from October to November, when temperatures begin to fall. The leaves can be harvested within about a month of sowing, while seed production takes roughly three to four months. Dill thrives in well-drained loamy soil with full sunlight and does not tolerate waterlogging.

A small amount of Indian dill is grown commercially for seed and essential oil, and India has historically been a notable producer of dill seed. The oil, distilled from seed or the whole plant, is used in flavouring and in the preparation of some digestive and carminative products.

How is dill used in Indian cooking?

Dill is used in Indian cooking mainly as a leafy vegetable in winter, where its tangy, slightly sweet taste is balanced with garlic, chilli and ginger. The leaves cook quickly and are valued for their fresh aroma.

• Soya paratha: chopped dill leaves are kneaded into wheat dough and cooked as a flatbread in north India.
• Aloo soya sabzi: a dry stir-fry of potatoes and dill, popular in Punjab and Uttar Pradesh.
• Shepu chi bhaji: a Maharashtrian preparation of dill leaves cooked with onion, chana dal or moong dal and green chilli.
• Suva bhaji and thepla: Gujarati dishes in which dill is cooked with spices or mixed into flatbread dough.
• Dal with dill: lentils tempered with garlic and cumin and finished with chopped dill.
• Dill chutney and raita: fresh leaves blended with curd or ground into a green chutney.

The seeds are used less often in daily cooking but appear in pickles, bread, spice blends and tempering. They are also chewed after meals in some homes, much as fennel seed is.

What does dill taste and smell like?

Dill tastes mildly sweet, grassy and slightly tangy, with a clean aroma that is often compared to caraway and anise. The leaves are softer and lighter in flavour than the seeds, which are warmer and more pungent.

The flavour comes from volatile oils. In dill seed, the dominant compound is carvone, which also gives caraway its characteristic smell. In the fresh leaves, compounds such as alpha-phellandrene and limonene contribute to the fresh, citrus-like note. Heat quickly destroys these delicate compounds, so cooks usually add the leaves near the end of cooking to keep the aroma.

How is dill different from fennel?

Dill differs from fennel mainly in its size, seeds and flavour: dill is a slender herb with flat brown seeds and a tangy taste, while fennel is a taller plant with larger greenish seeds and a distinctly sweet, liquorice-like taste. The two plants are in the same family and look alike when young, so they are often confused.

What is dill used for in traditional practice?

Dill is used in traditional practice mainly as a carminative, meaning a substance believed to ease gas and stomach discomfort. In India, the seeds have long been boiled in water or milk and given for indigestion, and the plant is also part of postnatal food traditions in many households.

The best-known preparation is dill water, a clear aromatic liquid made from dill seed or oil. It has been used as a traditional remedy for colic in babies in many countries, and commercial “gripe water” products often contain dill or dill oil. These uses are traditional, and modern evidence for them is limited. Parents should consult a paediatrician before giving any herbal preparation to an infant.

Some Ayurvedic texts list the plant, under names such as shatapushpa, for digestive and lactation-related use, though the identification of shatapushpa varies between dill and fennel in different regions and sources. As with any herbal remedy, people who are pregnant, nursing or taking medicines should talk to a qualified practitioner or doctor before using concentrated dill preparations.

What nutrients does dill contain?

Fresh dill is a low-calorie leafy herb that contains vitamin C, provitamin A (carotenoids), folate and small amounts of minerals such as calcium, iron and manganese. Because it is eaten in small quantities as a flavouring, it contributes modestly to the daily diet but adds freshness and variety to meals.

Dill seed contains dietary fibre, calcium and other minerals, along with essential oil. Exact nutrient values vary with the variety, soil and stage of harvest, so no single figure applies to every sample. Eating a mix of leafy greens, including dill, spinach, fenugreek and amaranth leaves, is a practical way to add vitamins and minerals to winter meals.

How do you grow dill at home?

You can grow dill at home easily by sowing seeds directly in a sunny spot with loose, well-drained soil during the cool months. Because the plant has a taproot, direct sowing works better than transplanting seedlings.

• Timing: sow between October and February in the plains of India, and in spring in cooler hill areas.
• Container: use a pot at least 30 centimetres deep with drainage holes.
• Sowing: scatter seeds thinly, cover with a thin layer of soil and keep damp until they sprout in about one to two weeks.
• Sunlight: aim for at least five to six hours of direct sun daily.
• Water: keep the soil moist but never soggy.
• Harvest: snip leaves when the plant is about 15 to 20 centimetres tall, taking from the top and outside.
• Succession: sow a fresh batch every two to three weeks for a steady supply.

In hot weather, dill bolts quickly, sending up a flowering stalk and losing leaf quality. Allowing a few plants to flower provides seed for the next season and attracts pollinators and beneficial insects such as hoverflies.

Does dill support wildlife and gardens?

Yes, dill supports wildlife because its flower umbels provide nectar for small bees, wasps and hoverflies, and its leaves feed the caterpillars of some swallowtail butterflies. Gardeners value it as a companion plant that draws helpful insects to vegetable beds.

The hoverfly larvae that visit dill flowers eat aphids, so the herb can help with natural pest control. If you notice caterpillars on dill leaves, they may be young butterflies and are worth leaving alone in a kitchen garden that has space to spare.

How do you store and buy dill?

Fresh dill should be bought as bright green, crisp bundles without yellow or slimy leaves, and it should be used within a few days. The leaves wilt quickly and lose aroma, so they are best used soon after harvest.

• Wrap unwashed dill in a damp paper towel and keep it in the refrigerator.
• Stand the stems in a glass of water, covered loosely, for slightly longer freshness.
• Chop and freeze the leaves in small portions for use in cooked dishes.
• Store dried seeds in an airtight jar away from light and heat.

Dried dill leaves are available but have a much milder flavour than fresh leaves, so more is usually needed. Seeds retain their flavour for much longer than the leaves.

Bottom Line

Dill, or sowa, is a delicate winter herb of the carrot family that has found a lasting place in Indian kitchens, from soya paratha to shepu chi bhaji. Its seeds, essential oil and traditional uses add to its value, but it is best understood as a flavourful food plant first and a traditional remedy second.

Frequently Asked Questions

What is dill called in Hindi?

Dill is called sowa or soya in Hindi. The fresh leaves are sold as soya saag in winter, and the dried seeds are sold as sowa or suva. In Marathi the herb is called shepu, and in Bengali it is called sholpa.

Is dill the same as fennel?

No, dill is not the same as fennel, although they belong to the same plant family. Dill has flat brown seeds and a tangy, caraway-like taste, while fennel has longer greenish seeds and a sweet, liquorice-like taste. Fennel plants are also generally taller.

When is dill grown in India?

Dill is grown in India mainly in the winter season, with sowing from October to November. The leaves can be harvested about a month after sowing, and seeds ripen in roughly three to four months. High summer heat makes the plant flower early and lose leaf quality.

How is dill used in Indian food?

Dill is used in Indian food mainly as a leafy vegetable cooked with potatoes, lentils or flatbread dough. Popular dishes include soya paratha, aloo soya sabzi and shepu chi bhaji. The seeds are used in pickles and spice mixes.

What is dill water used for?

Dill water is traditionally used to ease colic and indigestion, especially in infants. It is made from dill seed or oil and is the base of many gripe water products. Evidence for its benefit is limited, so parents should ask a paediatrician before giving it to a baby.

Can dill be grown in a pot at home?

Yes, dill can be grown in a deep pot placed in a sunny spot during the cool months. Seeds should be sown directly, because the taproot dislikes being moved. Regular light watering and a fresh sowing every few weeks keep the supply going.

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