Did you know that Dill or Sabbasige soppu in Kannada language, an aromatic annual herb of the parsley family, with fine blue-green leaves and yellow flowers, is used for flavouring and for medicinal purposes?
Dill is originally an European annual herb in the celery family Apiaceae with the generic name Anethum graveolons. Its name is derived from the Old Norse word “dilla,” which means to soothe. In India, the species is known as Anethum sowa, also as Pimpinella anisum, but is much stronger and bolder than the European variety. It is widely used in all Indian states as a herb with different names in regional languages such as: Sabbasige soppu (ಸಬ್ಬಸಿಗೆ ಸೊಪ್ಪು) in Kannada; Shatapushpa in Sanskrit, Sholpa in Bengali, savaa in Hind, shepu (शेपू) in Marathi and Konkani, Soa-kura in Telugu, Sada kuppi (சதகுப்பி) in Tamil, Chathakuppa (ചതകുപ്പ) in Malyalam, Soa in Punjabi, and suva (સૂવા) in Gujarathi.
Its historicity is traced to the tomb of Egyptian Pharaoh Amenhotep II, dating to around 1400 BC. It was also later found in the Greek city of Samos, around the 7th century BC, and mentioned in the writings of Theophrastus (371–287 BC).
Also called dill weed, a common garden herb, the plant has slender stems with alternating soft leaves and brown, flat, oval seeds. The leaves have a sweet, grassy flavor or warm taste. Dill seeds, both as a whole or ground, are more aromatic, with a slight citrus flavor that’s similar to caraway seeds, and are as condiments used in soups, salads, and processed foods.
Fresh dill is very low in calories, yet a surprisingly good source of several essential vitamins and minerals, including vitamin C, manganese, and vitamin A. It is thus an essential nutrient that is important for maintaining vision and supporting a healthy immune system. It also plays a role in male and female reproduction. Vitamin C is vital for immune system and helps with bone formation, wound healing, and metabolism good source of manganese. While needed in very small amounts, it is an essential mineral that supports normal functioning of brain, nervous system, and metabolism of sugar and fat.
Dill seeds have many nutritional benefits. One tablespoon (6.6 grams) of seeds provides 8% of the DV for calcium, 6% of the DV for iron, and 1–5% of the DV for magnesium, manganese, phosphorus, and potassium.
In India, as a herb and spice, dill is commonly used to elevate the flavor of various dishes. In the state of Uttar Pradesh in India, a small amount of fresh dill is cooked along with cut potatoes and fresh fenugreek leaves (Hindi आलू-मेथी-सोया). In Manipur, dill, locally known as pakhon, is an essential ingredient of chagem pomba – a traditional Manipuri dish made with fermented soybean and rice.
In addition to culinary uses, dill is rich in several nutrients and has traditionally been used to treat various ailments, including digestive issues and colic in infants. In India, dill is prepared in the manner of yellow moong dal, as a main-course dish. It is considered to have very good anti-flatulent properties, so it is used as mukhwas, or an after-meal digestive. Traditionally, Dill seed is much esteemed by the natives of India, who use it as a condiment and medicine. An infusion of it is given as a cordial drink to mothers immediately after childbirth.
The flavonoids in the essential oil of dill are stimulating and have emmenagogue properties, which are thought in folk medicine to stimulate the secretion of certain hormones that help maintain proper menstrual cycles in women. Dill seeds and leaves act as good mouth and breath fresheners. Apart from that, the essential oils in it are germicidal, and in nature. Due to these properties, they help to alleviate oral microbial infections and their antioxidants minimize the damage caused by free radicals to gums and teeth as well.
Sabsige soppu saaru or rasam (kind of soup) is a popular dish in Karnataka. The ingredients used with a measuring cup of 240ml consists of 1/2 cup finely chopped dill leaves or sabbasige soppu; 1 - 2 green chilli (vary as per your spice level); 1 tsp coriander seeds; 1/4 tsp cumin seeds or jeera; 1/4 - 1/2 tsp black pepper; 1/4 cup grated coconut; small gooseberry sized tamarind (adjust as per taste), small gooseberry sized jaggery (optional - adjust as per taste), and add salt as per taste. Ingredients for tempering would be: 1/4 tsp mustard seeds, 1 red chili, and 1 tsp cooking oil.
Dill makes a good companion plant for cucumbers and broccoli.
Narasipur Char
