(_Anethum Graveolens._ _Semina._) Dill Seed.
These seeds when dry have an aromatic sweetish odour, and a warm pungent
taste, qualities residing in an essential oil, which is extracted by
distillation with water and by digestion with alcohol; the bruised seeds
yield their flavour to boiling water by simple infusion. The seeds are
but rarely used. The distilled water is a valuable carminative for
children.