A Dillicious Spring cleanse!
If my 10-year-old self was ever told I’d write a blog with this title about this herb I would have guffawed and fallen off my chair for sure!
I have no qualms in saying I absolutely hated eating this herb growing up. Most likely in part because I was forced to eat it. :)
For which of course, I am so very thankful today.
What changed you ask?
Maybe it’s age…or as I prefer to call it, wisdom and maturity;)
Our body speaks.
I see that when I take the time to be intimately aligned with the innate intelligence that flows through my body, I am completely in tune with what it needs to stay healthy and vibrant. For me personally, dietary rules, philosophy or advice has never served as accurately as the guidance I receive from within.
When I am conscious and in deep connection, my body becomes my sacred compass. It guides me moment by moment, letting me know what it needs on any given day.
Practices such as breathwork, yoga, mindful presence, help me discern the difference between what the Mind craves Vs what my body truly needs in order to stay healthy.
I don’t always follow my intuition, which of course is my learning curve but at least now I know what to trust and where to look for answers when it comes to living a sovereign life in optimal health.
This Spring I was intuitively called to eat this herb. It kept coming up again and again. Even though, I know of its health benefits in general, I did not know this was the right seasonal time or the depth of why I need to consume it now until I started researching it. I am thankful I listened.
This blog is in the honor of this unapologetically strong flavored versatile medicinal herb I have fallen in love with.
“Let food be thy medicine and medicine be thy food.”
― Hippocrates
This cool-season early Spring annual herb with its lacy fine thread-like delicate leaves is scientifically known as Anethum graveoeloens var sowa. The genus name Anethum is derived from Greek word aneeson or aneeton, which means strong smelling. From the Apiaceae (celery) family of flowering plants, it is also recognized as Shatapushpa in Ayurveda and acknowledged as a very useful medicinal plant in the Caraka-Saṃhitā and as one of the sixty-seven Mahauṣadhis (Major medicines) in the Rasaśāstra texts.
Dill is a member of the carrot family (apiaceae) along with parsley, celery, cumin, coriander, asafoetida, ajwain, caraway, and fennel.
The traditional Bhavprakasha Nighantu literature written by Bhavamishra in 16th century AD, and the Bhojana Kutuhalam written by Pandit Raghunath Suri in the 17th-century both state the powerful medicinal potency of Dill and how it’s hot nature and contradictory sweet taste is used traditionally to help sweat out fevers.
शतपुष्पा लघु: तीक्षणा पित्तकृत दीपनी कटु:
ऊष्ण ज्वरनिल श्लेषम व्रणशूल अक्षीरोग्रहतः
शंखपुष्प शतह्वा च मधुर कर्वी मिसि:
अतिलंबी सिताछत्रा सहीनतचा त्रिकांतपि च
ऊष्ण ज्वरनिल शलषामवृनशुला निरोगृहत
शतपुष्पा लघुतीक्ष्ण पित्तक्रहिपनि कटु:
— भावप्रकाश
(Still learning how to write Sanskrit on the computer through this medium so please pardon mistakes.)
There are 3 forms in which this herb is commonly used or ingested.
As seeds and leaves in food. The oil form is mainly used in the external applications for body ailments.
The word Dill they say is derived from the phrase Dilla, which means to lull.
The herb is known to help lull a baby to sleep and hence you find it in Gripe water as an antispasmodic which helps pacify abdominal gas and colic in young infants. Dill seeds and leaves are very well known to also promote healthy lactation in mothers post-delivery.
Dill refreshes, rejuvenates and balances Vata and Kapha and therefore serves as a perfect detox tonic in Spring. If you are suffering from allergies and your Kapha is aggravated, this works an expectorant that liquefies excess mucus and the warm nature of its effect helps cleanse and drain sinus passages.
Dill is also known to calm inflammation and hiccups, help induce sleep and be beneficial for bones due to its high calcium content. It is a natural aphrodisiac and useful in curing uterine fibroids as well. In ancient Ayurvedic traditional processes, it’s a key ingredient in Enema therapy.
As a Pitta activating herb and a digestive it helps stimulate appetite by affecting Agni (digestive fire)and is very useful in cases of hyperacidity, flatulence, and Ama induced indigestion. As a diaphoretic and a powerful diuretic, Dill helps in activating the lymph gland and blood circulation and also relieves swelling. The bitterness of dill makes it useful as a blood and liver cleanser and is especially helpful for those who suffer from diabetes.
Dill oil is commonly used externally as a pain reliever for rheumatoid arthritis, knee pain, etc.
When you have Dill in abundance, you can share it with friends and/or dry and store it for future purposes. This herb dries well. You can dry it in the Sun which is what I prefer or you can microwave it for a few minutes, which is quicker. I prefer to freeze or sun dry it rather than dry it in the microwave but you do have this option available.
This culinary herb is commonly known by these names around the globe:
English : Dill
Tamil : Sathakuppi Sompa / Chatha Kuppai
Malayalam : Sathakuppa / Chatakuppa
Telugu : Sabasiege / Shatakuppi
Kannada : Sabasige Soppu
Hindi : Suwa / Pithapasadaa
Bengali : Suwa / Sholpa
Gujarati : Surva / Surva-Nu-Bi
Konkani : Shep
Marathi : Surva / Shepu
Punjabi : Suwa
Tulu : Thathai
Manipur: Pakhon
Kashmiri : Sor
Urudu : Suwa
Arabian: Shibith
Farsi: Shebeth, Sheveed
German: Gurkenkraut
Russian: Ukropo
French: Aneth Odorant
Thai: Phak Chi Lao
Vietnam: Thi La
China: Shiluo
Romania: Marar
Greece: Anithos
Sweden: Krondill
Serbia: Mirodjija
Czech Republic: Koprovka
Hungary: Kapor
We mainly eat this in its leaf form as a vegetable at home. The recipes given below are two of my all-time favorite dishes.
They are super simple to make.
Note: Many of my recipes have a few uncommon ingredients. (Marked as healthy option) I add these as I find it easier to consume them and also want my family to have them without much fuss. Feel free to omit them if you want.
Especially in times of social distancing, these dishes are also a beautiful way to remember our loved ones and reminisce all the good times shared.
Akki Roti from Karnataka
Sabasige Soppu Akki Roti is a popular breakfast item found in Karnataka. I love the fact that my younger daughter helps me make these and we get to use our hands extensively when making the dough and the Roti. I use my mom’s old iron griddle to make these which also helps up the iron content in our food as well.
Ingredients
1 cup Rice flour ( Preferably organic brown Rice flour. When I don’t find it I try and make my own by grinding brown rice in my Vitamix)
1/2 cup leftover cooked rice (optional)
One large Red Onion, thinly sliced
1 cup Dill leaves , chopped
2 Green Chilli , chopped
1 teaspoon Cumin seeds (optional)
1/2 cup — Avrakkai or fresh Edamame
1/4 cup — grated Carrots
2 tbsps powdered Barley (Healthy option)
Salt, to taste
Mix together the rice flour, rice, salt, with all ingredients and hot water. Make a soft dough.
Cover and let it rest for about 10 minutes.
Have your iron griddle on the range. Do not heat it.
Grease your palms with oil or wet it with water. Make a ball of dough and place it in the center of the pan or griddle. Use your fingers to pat out your roti as thin as you like. Wet your fingers as you go so the dough doesn’t stick to your fingers.
Make 3–4 holes randomly on the Roti so the oil can seep through.
Drizzle oil on top as needed.
Turn the gas on and let it cook on a low open fire.
Fry till crisp. Turn over and let it fry for a few minutes as well.
Once you see the brown spots you know it's done.
Serve hot with salted butter — our favorite. And green coriander/curry leaf coconut chutney if have made it.
Sai Bhaji from Sindh
Sai Bhaji, a well-known signature dish from the Sindhi community is a delicious green leafy vegetable recipe, with lots of vegetables and channa daal. I prefer to make this simpler version. In the authentic restaurant as my Sindhi Sister in law shares with me they add 1/4 each of of these greens -spinach, methi (fenugreek), any sour greens and dill.
It’s a one-pot dish that is delicious especially when paired with brown Onion pulao.
1 cup chana daal (split bengal gram)
Assorted vegetables — 2 brinjals, a small piece of bottle gourd, 1 large carrot, 1 potato, chopped
1 cup Dill chopped
2 cups Spinach chopped
1 tomato chopped
2 green chillies chopped
1 tbsp cumin
8–10 garlic cloves chopped
1/2 tsp turmeric powder
2 -3 tsp Ghee
1 tsp turmeric
2–3 tbsps Aloe Vera Juice, 1 tsp Amla powder (Healthy Option),
Salt to taste
Wash and soak channa daal in 2 cups of water for about 20 minutes while you prep the veggies.
Heat 1 tbsp ghee in a pressure cooker and add Cumin seeds.
Once they pop, add turmeric, green chillies, and chopped veggies. Toss for a few minutes.
Add tomatoes and fry for a few more minutes till they turn mushy.
Add Spinach, Dill and chana daal. Add salt. Mix well.
Add 1.5 cups of water. Cover and cook in a pressure cooker for 2 whistles.
Open. Add water if necessary.
Continue cooking and mash the mix with a masher till it all comes together.
Heat ghee and fry crushed garlic till golden.
Add to daal and veggies mixture and heat through.
Serve hot with Onion brown pulao.
In the Garden
Originating mainly in Asia and the Mediterranean area, this plant grows in full sun to about 16–24 inches high and is best planted in early spring. Its leaves are most fragrant when the plant is blossoming.
It is a wonderful companion plant when sowed with corn, cabbage, broccoli, lettuce, and onions but does not work well when planted with carrots and tomatoes.
The two spring herbs that work beautifully together in this season are Dill and Coriander. If you plan to grow your Dill and Coriander plant as I do, then make sure you lightly crush open the seed pods before you sprinkle them on the soil. Add a thin layer of soil on top and make sure to leave enough space for the seeds to breathe and grow. The taproots for both these plants dig deep so if you are using a container to plant make sure to keep this in mind.I would have beautiful picture of my plant posted here if not for my beloved squirrel who literally leaves no stone unturned to eat my herbs and veggies. Seeds, roots and all! All I have outside are my green jalapeño plants. So till I don’t finish building my vegetable greenhouse, gardening of vegetables in particular will have to wait.
Gardening and cooking are wonderful ways that help activate the calming effects of our parasympathetic system. These activities also naturally strengthen, support and boost our body’s innate immunity building ability.
I hope you give these activities and this dillicious Spring herb a try and let me know how you enjoyed it.
Stay healthy. Stay happy. Do what you love.
Sending you all much love.
Bon appetit!