DILL (Anethum graveolens), a herb of the family Umbelli ferae, native to the south of Europe, Egypt and the Cape of Good Hope. It resembles fennel in appearance. The leaves 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.), and the Oleum Anethi, almost identical in compo sition with caraway oil, and given in doses of minims. Dill water is largely used as a carminative for children, and as a vehicle for the exhibition of nauseous drugs.