Description: Natural Order, Umbelliferae. Dill is a native of Spain, Portugal, and Southern France; but is much cultivated in all the European countries, and somewhat in America. The plant grows erect, three to four feet high, branched, and with a pointed stem. Leaves on sheathing petioles, bi or tri-pinnate. Flowers yellow, without any involucre, and in large, flat umbels. The fruit is a flat, brownish seed, oval, and somewhat more than a line in length. These so-called seeds are of a peculiar and pungent aromatic odor, allied to the smell of fennel, though not so pleasant. They yield a small quantity of volatile oil; and are acted on readily by diluted alcohol, and partially by boiling water.
Properties and Uses: These seeds are an excellent aromatic stimulant, diffusive, and quite warming. They are among the most valuable carminatives; and make an excellent adjunct to strong tonic and cathartic medicines. They are seldom used in this country, the fennel seeds taking their place. They may be compounded with angelica and dioscorea in colic preparations. Dose of the powder, fifteen to twenty grains; but they are usually employed as a diluted tincture, or by infusion.
The Physiomedical Dispensatory, 1869, was written by William Cook, M.D.
It was scanned by Paul Bergner at http://medherb.com