Indian Dill grows throughout the tropical and sub-tropical parts of India. The plant is an annual, glabrous, aromatic herb with pale yellow flowers. The leaves are decompound and ultimate segments filiform. Fruits are sub-elliptical, dorsally compressed and glabrous, with 3 longitudinal ridges, winged, with 2 mericarps. The seeds appear in jars of pickled cucumbers.
Crushed Dill seeds can be added to home-made bread and fish dishes. An infusion of it is given as a cordial drink to women after confinement. Dill is also used in digestive disorders.
In India, it is mainly cultivated in Punjab, Uttar Pradesh, Gujarat, Maharashtra, Assam, and West Bengal. It is also known as Satahva and Madhura.
