The Family Kitchen Gardener (1856)/Dill
DILL.
Anèthum gravèolens.—L’Anith, Fr.—Dill, Ger.
Grows wild among the corn in Spain and Portugal; and may be produced by sowing the seeds soon after they are ripe, in any light soil. The seeds of Dill have a moderately warm, pungent taste, and an aromatic smell, but not of the most agreeable kind; they were formerly much used in medicine, but are now seldom employed. They are sometimes put into pickles to heighten the flavor, particularly of Cucumbers.