Dill spice, also known as “suva” or “shepu” in India, is a popular herb used in various Indian dishes. It adds a unique flavor and aroma to dishes and is an essential ingredient in pickling. The good news is that dill is easy to grow in a kitchen garden, and it can be a satisfying addition to your gardening endeavors.
|Scientific Name||Anethum graveolens|
|Nutrition||Good source of Vitamin C, calcium, iron, and antioxidants. Has digestive and menstrual cramp-relieving properties.|
|Months / Season it’s grown||Winter season (November to February) or monsoon season (June to September) in areas with cooler temperatures.|
|Weeks it takes to grow||8-12 weeks|
|Harvest per plant in kgs||Around 0.2-0.3 kg per plant in a small kitchen garden.|
There are several varieties of dill available in India, including Fernleaf, Bouquet, Dukat, and Long Island Mammoth. Fernleaf is a dwarf variety and ideal for growing in pots or small gardens. Bouquet is the most common variety and has a strong, pungent flavor. Dukat is a slower-growing variety with a mild flavor, and Long Island Mammoth has a high yield and grows up to 5 feet tall.
Dill is a cool-season herb and prefers a temperature range of 15°C to 25°C. It can be grown in India during the winter season (November to February) or in the monsoon season (June to September) in areas with cooler temperatures.
Soil Conditions and Temperature
Dill grows best in well-drained, fertile soil with a pH range of 5.5 to 6.5. The soil should be rich in organic matter, and it should be kept moist but not waterlogged. Dill prefers a temperature range of 15°C to 25°C, and it can tolerate light frost.
In the first week after planting, dill needs frequent watering to help it establish a good root system. After that, it needs regular watering but not too much, as too much water can cause the roots to rot. Dill needs weeding in the first few weeks to prevent competition for nutrients and water. Fertilizer application can be done after the plant has grown to a height of 6 inches, and it should be repeated every four weeks. In the last week, the plant should be checked for pests and diseases, and any infected parts should be removed.
Dill can be harvested once it reaches a height of 6 inches, which usually takes around 8 weeks after planting. The leaves and stems can be harvested as required, and the plant will continue to grow. The seeds can also be harvested when they turn brown, which usually takes around 12 weeks after planting.
Dill is a good source of Vitamin C, calcium, iron, and antioxidants. It has been used in traditional medicine for centuries to aid digestion, relieve insomnia, and reduce menstrual cramps.
A small kitchen garden can yield around 2-3 bunches of dill per plant, and a single bunch weighs around 100 grams. With proper care and attention, it is possible to harvest dill throughout the year.
Dill is a flavorful and nutritious herb that can easily be grown in a kitchen garden in India. With the right soil conditions, temperature, and care, you can enjoy fresh dill in your cooking all year round. Whether you are a beginner or an experienced gardener, growing dill in your kitchen garden is a fun and rewarding experience.