Soya (Dill Leaves): Aloo Soya, Sowa Saag, Storage and Baby Safety (Video)

Transcript

Dill (Soya) Basics

Ever wondered why the green “soya” you see in Pakistani markets isn’t soy at all? It’s actually dill, the feathery herb that flavors everything from potatoes to traditional remedies. Let’s explore how to clean it, cook with it, store it, and stay safe around babies.

Quick correction

In Pakistani bazaars, “soya” or “sowa” refers to dill, not the bean. The herb’s feathery green fronds carry a sweet, slightly anise scent and appear in dishes like aloo soya, methi soya, and sowa saag. This guide walks through cleaning, cooking, the gripe-water history, and safe storage.

What they are

Dill belongs to the same family as fennel, cumin, coriander, carrot and celery. Fresh leaves go by many names, soya, sowa, shepu, depending on the region. The dried seeds, flat and light brown, are sold as sowa or suva dana and have a distinct aroma.

Cleaning dill

Dill can be sandy because its fine fronds trap soil. Start by trimming the root ends and any yellow leaves, then give the bunch a good shake in a bowl of cold water. Let it sit a couple of minutes, lift it out, and repeat the rinse until the bottom is clear.

Cooking dill

When you cook dill it shrinks dramatically, but its flavor stays bright. A little goes a long way, especially in aloo soya, where too much can taste like a pharmacy shelf. Pair it with methi for a balanced bite, methi adds bitterness, dill adds sweetness, and together they round out the dish.

Seed tip

If you want a quick flavor boost, toss half a teaspoon of sowa seeds into hot oil with cumin before cooking potatoes or dal. You can also dry-roast a teaspoon, crush it, and stir it into a cucumber raita. Remember, the seeds are sharper than fennel, so use less.

Gripe water history

Gripe water first appeared in 19th-century England as a remedy for colicky infants. Early formulas mixed dill seed oil with sugar, sodium bicarbonate, and a splash of alcohol, which likely soothed babies. Modern versions have dropped the alcohol, but many still carry the dill tradition.

Traditional belief

In Unani and Ayurvedic practice, dill seed is grouped with fennel and ajwain as a carminative, thought to ease wind and heaviness. Healers describe it as warm and dry, and some families give nursing mothers a pinch after delivery. These are age-old beliefs, not proven treatments.

Baby safety

When a baby cries inconsolably, has a fever, or isn’t feeding well, it’s time to see a doctor, not to try a home remedy. Babies under six months should get only breast milk or formula; extra water, herbal brews, or sugar mixes can be unsafe. Homemade dill decoctions lack a reliable strength, and adding honey is a known risk for infants.

Before using

Never give a baby homemade dill water, fennel water, or any seed tea. If you suspect colic, talk to your pediatrician first. For pregnant women, regular cooking amounts of dill are fine, but avoid concentrated seed teas or supplements unless a doctor approves. People allergic to carrot, celery, or fennel may react to dill.

Keeping dill fresh

Fresh dill wilts quickly on a warm counter, so give it a little care. Wrap the dry bunch loosely in a damp paper towel and keep it in the fridge, or stand the stems in a few centimeters of water like a flower vase. You can also freeze chopped dill in zip bags or dry it on a tray for later use.

Thanks for watching

If you found this overview helpful, check out the full post on thecareonline.com for more details. Remember, this is general advice and not a substitute for professional medical guidance.