Dill. - B. P., not official. - The dried fruit of Peucedanum grav-eolens (nat. ord. Umbelliferae).


Middle and Southern Europe; cultivated.


Broadly oval, 12 mm. long, brown, flat, with a pale, broad membranous border. Mericarps distinct, odor and taste agreeable and aromatic. Resembling Dill. - Conium, Anise, Fennel, Caraway; but Dill is winged.


The chief constituent is the volatile oil (see below.)

Oleum Anethl - Oil of Dill. B. P., (not official). The oil distilled from Dill fruit.


Pale yellow, odor pungent, taste hot and sweetish. Sp. gr., 0. 905 to 0. 920.


The chief constituents are almost identical with those of Oil of Caraway (see p. 551).

Dose, 1 to 4 m.; .06 to .25 c.c.

Action And Therapeutics Of Dill

The same as those of anise and caraway. Dill water B. P.; dill fruit, 1; water, 10; dose, 1 to 2 fl. oz., 30. to 60. c.c. is a common carminative for children, and it covers very well the taste of sodium salts.