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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 Hope
.
It resembles See also: fennel in appearance
.
Its See also: root is long and fusiform; the See also: stem is 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-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 production of the seed in the See also: 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-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 Pharmacopoeia contains the Aqua Anethi or dill-water (dose 1-2 oz.), and the Oleum Anethi, almost identical in 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
.
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[back] SIR CHARLES WENTWORTH DILKE |
[next] JOHANN JAKOB DILLEN [DILLENIUS] (1684-1747) |
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