Fresh Dill

Dill or ‘ Soya  Leaf’ is an aromatic herb with delicate, feathery green leaves. Sometimes referred to as dill weed, dill is a member of the parsley family. While it is possible to buy and use dried dill, dill is one of those herbs that loses its flavor rapidly, so fresh dill is always your best choice.
The seeds of the dill plant can also be used as a spice. Dill seed is used in a number of Asian and Middle Eastern cuisines.

Fresh Dill– Names in different Indian Languages.

Hindi – Soa Saag , Bengal – Shoa patta, Gujrati – Soa , Punjabi – Soa patti

Urdu – Soa patti

Nutritional Information

It is good source of B Vitamins and dietary fibre.

Culinary Uses

Dillweed pairs particularly well with all types of seafoods. Dill is an herb that is particularly tasty with salmon. Dill can be be paired with salmon in any number of ways.It is also good with dips, spreads, soups, sour cream, cream cheese, poultry.

It is frequently used in  dressings, potato salad, omelets, breads, lamb, meats, and many vegetables. During winter when it is available in abundance it is grounded along with Garlic and Tamarind to make’ Chutney’.


Fresh dill weed is widely available in the produce department of most markets. 
Spritz whole stems lightly with a fine spray of water, wrap loosely in paper towels, and place in a plastic bag. Store in the vegetable bin of your refrigerator. It should last up to a week and perhaps even longer. 
You can also trim the stems, place in a glass with an inch of cold water, loosely wrap the top with a damp paper towel, and invert a plastic bag over the top before storing in the refrigerator. 
Fresh dill sprigs can be frozen for up to two months, but be prepared for it to darken a bit in color. No need to thaw it before using. Frozen dill weed will still have more flavor than dried dill. 
Dill seed is available dried in the spice section. Store dill seed in a cool, dry, dark place and use within six months for best flavor.


The difference between fresh and dried dill weed is like night and day. Use fresh for the most intense flavor. If you must use dried, use generously. 
1 tablespoon chopped fresh dill is the equivalent of 1 teaspoon dried dill weed.

The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma. 
Conversely, heating brings out the aroma and flavor of dill seed, which is why recipes commonly call for the seed to be toasted in a hot frypan before using.