“ The young plants should be thinned when 3 or 4 weeks old, so as to be at distances of about 10 in. A sheltered spot and dry soil are needed for the production of the seed in the 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-water and oil of dill; they are largely consumed in the manufacture of gin, and, when ground, are eaten in the East as a condiment. The British Pharmacopoeia contains the Aqua Anethi or dill-water (dose 1-2 oz.) ”