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Dill (Anethum graveolens) is a short-lived perennial, and is the sole species in the genus Anethum of the family Apiaceae. It is known as Shatapushpa in Sanskrit, while in India, dill is known as 'Savaa' in Hindi.
In Baltic and central Asia, fresh and dried dill leaves are used as herbs. The fern-like leaves are aromatic, and are used to flavor many foods, such as fish, soups, borsch (a soup of Ukrainian origins), and pickles. Dill is best when used fresh, as it loses flavor rapidly if dried, however freeze-dried dill leaves preserve their flavor relatively well.
Dill is known as Laotian coriander and Lao cilantro in Laos. In Lao language, it is Phak See and in Thai, it is Phak Chee Lao. Dill is used in mok pa (steamed fish in banana leaf), and several coconut-based curries that contain fish and prawns. Dill is also an essential ingredient in Vietnamese dishes such as cha ca.
Dill seeds are harvested by cutting the flowering heads off the stalks when the seeds are beginning to ripen. The flowering heads are then placed upside down in a paper bag and left in a warm and dry place for a week. The seeds are then separated from the stems for storage in an airtight container. Dill seed is used as a spice, with flavor somewhat like caraway. Dill seeds are traditionally used to soothe the stomach after meals, as the plant is having the carminative property of relieving gas.
Dill seed is known as ain jaradeh in Arab, which literally means cricket eye. It is used as a spice in cold dishes like fattosh and pickles.
