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ative Photo: Gurcharan Singh
Common name: Dill • Gujarati: સુવા Suva • Hindi: सोया Soya • Kannada: ಸಬ್ಬಸಿಗೆ Sabbasige, ಸಬಸೀಗೆ Sabaseege, ಸಬ್ಬಕ್ಕಿಸೊಪ್ಪು Sabbakkisoppu, ಸಬಸಿ Sabasi • Malayalam: ചതകുപ്പ chatakuppa • Manipuri: ꯄꯥꯈꯣꯟ Pakhon • Sanskrit: शतपुष्पा Shatapushpa, मिसि Misi शालेयः Shaaley, शीतशिवः Sheetashiv, छत्रा Chhatraa मधुरिका Madhurikaa, मिश्रेया Mishreyaa • Tamil: catakuppai, kattucata kuppai • Telugu: sompa
Botanical name: Anethum graveolens    Family: Apiaceae (Carrot family)

Dill is an erect, freely branching annual herb with finely dissected, lacy, blue-green leaves. Dill is used in cooking in India as soya. The leaves are about 1 ft long and divided pinnately three or four times into threadlike segments each about 1 in long. The dill plant grows about 3-5 ft tall. Occasionally it becomes top-heavy and falls down. The flowers are yellow and borne in large, rounded, compound umbels, like all carrot family flowers. The umbels are borne on stiff, hollow stems. The whole inflorescence can be 25 cm across. The fruit is a flattened pod about 3 mm long. All parts of the dill plant are strongly aromatic.

Identification credit: Gurcharan Singh Photographed in Delhi & Imphal.

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