Dill

Source=Leaves and seeds of the dill plant Anethum graveolens, Anethum sowa
Flavor=Mild, somewhat sour
Best Use=Leaves best fresh; seeds used whole
Cooking Use=Fish, eggs, potatoes, meats, breads, salads, sauces;
dill seed used in pickling and to make dill-flavored vinegar.
Seeds of sowa, or Indian dill, used in curry

Like the other umbelliferous fruits and volatile oils, both Dill fruit and oil of Dill possess stimulant, aromatic, carminative and stomachic properties, making them of considerable medicinal value. Oil of Dill is used in mixtures, or administered in doses of 5 drops on sugar, but its most common use is in the preparation of Dill Water, which is a common domestic remedy for the flatulence of infants, and is a useful vehicle for children's medicine generally.