| Family |
Apiaceae |
| English Name |
Satha Kuppi, Dill |
| Malayalam Name |
Chathakuppa, Shatakuppa |
| Tamil Name |
Catakuppai, Satakuppi |
| Kannada Name |
Sabbasagi, Sabbasige Soppu |
| Telugu Name |
Sompu, Pedda Sadaapara |
| Hindi Name |
Sowa, Sutopsha, Soyah, Suva |
| Sanskrit Name |
Satapuspa, Madhavi, Shatapatrika, Shataprasana |
| Trade Name |
Satha Kuppi, Dill |
| Part Used |
Seeds |
| In Wild |
NA |
| Under Cultivation |
NA |
| Temperature |
22-35°C |
| Rainfall |
750-1000 mm |
| Farmers |
NA |
| Traders |
NA |
| Institution |
NA |
| Individually |
NA |
| State/Region |
NA |
| District |
NA |
| Nursery Information |
NA |
| Yield |
Seed yield ranges between 688 to 1000 kg per hectare. |
| Economic of cultivation |
Cost of cultivation: ₹ 20,000 per hectare.
Market price: Seeds- ₹ 90 per kg (as on Aug 2019). |
| Quantitative quality standards |
1. Foreign matter : Not more than 2%
2. Ash : 11.0% (w/w)
3. Acid-insoluble ash : 1.5% (w/w)
4. Ethanol-soluble extractive : 4.0 (w/w)
5. Water-soluble extractive : 15.0% (w/w) |
| Description |
Herbs up to 90 cm tall, with slender stems. Leaves divided three or four times into pinnate sections slightly broader than similar leaves of fennel. The yellow flower develops into umbels. The seeds are not true seeds. They are the halves of very small, dry fruits called schizocarps. Fruits are oval, compressed, winged about one-tenth inch wide, with three longitudinal ridges
on the back and three dark lines or oil cells (vittae) between them and two on the flat surface. The seeds are smaller, flatter, lighter and have a pleasant aromatic smell. |
| Agro technology/Cultivation practices |
Any fertile soil is suitable for cultivation Dill. For good growth, it requires well drained and rich organic soils. Ideal pH range for optimum growth is 5 to 7, with an average of 6.2. An annual rainfall of 750-1000 mm and a temperature of 22-350 C are suitable for this crop.
Cultivation
1. Planting-stock production: Propagation is through seeds. Seeds are
viable for 3–10 years. Dill seed does not grow well when transplanted,
direct sowing of seeds is the best method for cultivation.
2. Field planting: Land may be ploughed two to three times to bring soil to
fine tilth. Carry out planking operation after every ploughing.
Broadcasting method is used but line sowing is more efficient way seed
sowing. Seeds are sown at about 5 to 7 cm deep and 45 cm apart at plant
spacing of 20 cm. Seeds germinates in 10 to 14 days. The plants may be
thinned as the plants require to 30 cm to 45 cm space. Make sure to
shelter the plants from strong winds. Two kg of seeds needed for sowing
in one hectare land.
3. Manuring/Fertilizer: Farmyard manure may be applied as basal dosage at
the time of land preparation based on plant/soil analysis. Hand weeding
is done to keep field weed free. After sowing, carry out first weeding
after 30-40 days.
4. Irrigation: For good germination, apply pre-sowing irrigation. Apply
second irrigation 10-15 days after sowing. Depending upon requirement
provide subsequent irrigation. Flowering stage is crucial stage for
irrigation. Avoid moisture stress during this period.
5. Pest and diseases: Hornworms (bluish green caterpillar) feed on dill
leaves. If the infestation is low, then remove it by hand picking.
Alternaria blight: Leaves get discoloured and drop from plant. It is
mostly seed borne. Seedling and older leaves are more susceptible to
this disease. To avoid infestation, do crop rotation, don’t sow dill
crop continuously on same field. Use clean seeds. Before sowing, dip
seed in hot water@50°C for 25-30 minutes. |
| Harversting |
When the umbel colour changes to light yellow, plant is ready for harvesting. Harvesting is usually carried out in morning, it will gives better flavor to seed and also minimize shattering loss. |
| Processing |
After harvesting, threshing is carried out. |
| References |
NA |
