Organic Dill Leaves (Shepu)

Shepu is the Marathi name for dill — specifically the fresh leaves of the Anethum graveolens plant. Known as suwa in Hindi, it is a feathery, aromatic herb used extensively in Maharashtrian cooking as both a flavouring herb and a leafy vegetable bhaji in its own right.

Yes. Dill's distinctive fragrance comes from volatile aromatic oils — carvone, limonene, and phellandrene — that are produced in higher concentrations in organically grown plants with healthy root systems and soil microbiomes. Chemical inputs disrupt these natural processes, resulting in dill with measurably reduced aroma. Organic shepu consistently delivers stronger, more complex fragrance.

Yes. Dill is classified as a carminative herb — it actively reduces gas, bloating, and intestinal cramps. Traditional Ayurvedic and folk medicine use of shepu for digestive comfort is well-supported by modern understanding of its monoterpene compounds, which relax intestinal smooth muscle and reduce fermentation that causes gas.

Dried dill retains some flavour but loses a significant portion of its fresh aromatic intensity and most of its vitamin content. For dishes where fresh shepu's distinctive fragrance is the star — like shepu batata bhaji — dried dill is a poor substitute. For slow-cooked preparations and marinades where the flavour is one of several elements, dried dill works adequately.

Dill is a cool-season herb that grows most abundantly in Maharashtra's winter and early spring months. Availability may be seasonal. Prakritii Organics lists organic shepu when freshly harvested stock is available from our farming partners — check the website for current availability and seasonal stock updates.