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DILL (Anethum or Peucedanum graveolens)

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Originally appearing in Volume V08, Page 272 of the 1911 Encyclopedia Britannica.
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DILL (Anethum or Peucedanum graveolens)  , a member of the natural botanical See also:order See also:Umbelliferae, indigenous to the See also:south of See also:Europe, See also:Egypt and the Cape of See also:Good See also:Hope . It resembles See also:fennel in See also:appearance . Its See also:root is See also:long and fusiform; the See also:stem is See also:round, jointed and about a yard high; the leaves have fragrant leaflets; and the fruits are See also:brown, See also:oval and concavo-See also:convex . The plant See also:flowers from See also:June till See also:August in See also:England . The seeds are sown, preferably as soon as ripe, either broad-See also:cast or in drills between 6 and 12 in. asunder . The See also:young See also:plants should be thinned when 3 or 4 See also:weeks old, so as to be at distances of about to in . A sheltered spot and dry See also:soil are needed for the See also:production of the See also:seed in the See also:climate of England . The leaves of the See also:dill are used in soups and sauces, and, as well as the umbels, for flavouring pickles . The seeds are employed for the preparation of dill-See also:water and oil of dill; they are largely consumed in the manufacture of See also:gin, and, when ground, are eaten in the See also:East as a condiment . The See also:British See also:Pharmacopoeia contains the Aqua Anethi or dill-water (dose 1-2 oz.), and the Oleum Anethi, almost identical in See also:composition with See also:caraway oil, and given in doses of 2-3 minims . Dill-water is largely used as a carminative for See also:children, and as a vehicle for the See also:exhibition of nauseous drugs .

End of Article: DILL (Anethum or Peucedanum graveolens)
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SIR CHARLES WENTWORTH DILKE
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JOHANN JAKOB DILLEN [DILLENIUS] (1684-1747)

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