dill (सोया)
About dill (सोया)
Dill, though not as widely cultivated as some other herbs in Nepal, is a known and appreciated ingredient, particularly in urban areas where access to diverse spices and herbs is more common. It's not a staple in traditional Nepali cuisine, but its distinct flavor is starting to find its way into modern Nepali kitchens. Dill is used in some dishes as a garnish, added to lentil soups, or used to create unique flavors in pickles and chutneys, often inspired by global influences. Its introduction highlights the changing dietary patterns and growing culinary curiosity among Nepali people.
Nutritional info
These are the major micro nutrients found in dill
Seasonality
Dill's seasonality in Nepal is not strictly defined due to its non-traditional status. It is primarily grown in controlled environments, like home gardens or greenhouses. However, if grown outdoors, it tends to thrive during the warmer months, typically spring through early fall (March/April to September/October). Its availability may depend more on the individual's efforts to cultivate it rather than natural seasonality.
History
Dill does not have a long, established history within traditional Nepali cuisine. It's not native to the region and wasn't historically a significant part of agriculture. Its presence is relatively recent, likely stemming from increased globalization and exposure to various international cuisines. While dill has not been traditionally grown in Nepal, recent years have seen some urban and peri-urban farming communities starting to experiment with its cultivation. It is most likely introduced by migrants or culinary enthusiasts who wanted to recreate dishes from their travels or background.