Online Encyclopedia

DILL (Anethum or Peucedanum graveolens)

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