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INTRODUCTION
Dill is the dried fruit of an annual herb
of the parsley family. It has a distinctive but mild caraway-like flavour.
A winter crop, dill requires a well-drained, sandy soil with full exposure
to sunlight. The sub tropical and temperate regions of India, particularly
the northern parts, produce high quality dill. The quality is enhanced by
the farmer resorting to organic cultivation. Indian dill is longer, but
narrower, than its European counterparts.
Indian dill finds extensive use in foods,
beverages and medicines. Its essential oil constitutes an important flavouring
for the pickles industry. India exports dill (whole as well as its essential
oils) to USA, the UK, Canada and Japan.
BOTANICAL NAME
Anethum graveoluns L.
FAMILY NAME
Apiaceae
NAME IN INTERNATIONAL
LANGUAGES
| Spanish : |
Eneldo |
| French : |
Aneth |
| German : |
Dill |
| Swedish : |
Dill |
| Arabic : |
Shibith |
| Dutch : |
Dille |
| Italian : |
Aneto |
| Portuguese : |
Endro |
| Russian : |
Ukrop |
| Chinese : |
Shin-Lo |
COMMERCIAL PART
Fruit
PRODUCTION
Gujarat and Rajasthan.
HARVESTING SEASON
August | 
