☿ Dill.
Description.
THe common Dill groweth up with sel∣dom more than one Stalk, neither so high, nor so great usually as Fennel, being round, and with fewer Joynts theron, whose Leavs are sadder, and somwhat long, and so like Fennel that it deceiveth many; but har∣der in handling and somwhat thicker, and of a stronger unpleasanter set: The tops of the Stalks have four Branches and smaller Umbels of yellow Flowers, which turn into smal Seed somwhat flatter and thinner than Fennel Seed. The Root is small and woody, perishing eve∣ry year after it hath born Seed; and is also unprofitable, being never put to any use.
Place.
It is most usually sown in Gardens, and Grounds for the purpose, & is also found wild with us in some places.
Vertues and use.
The Dill being boyled and drunk is good to eas Swellings & pains,* 1.1 it also stayeth the Belly, and Stomach from casting: The Decoction there of helpeth Women that are troubled with the Pains and Windiness of the Mother, if they sit therin. It stayeth the Hiccough, being boyled in Wine and but smelled unto, being tied in a Cloth. The Seed is of more use than the Leavs, and more effectual to digest raw and viscuous humors, and is used in Medicines that serve to expel Wind and the pains procee∣ding therfrom. The Seed being toasted or fried, and used in Oyls or Plaisters, dissol∣veth the Imposthumes in the Fundament, and drieth up all moist Ulcers (especially in the secret parts.) The Oyl made of Dill is effe∣ctual to warm, to resolve Humors and Impost∣humes, to eas pains and to procure rest.
The Decoction of Dill be it Herb or Seed (only if you boyl the Seed you must bruis it) in white Wine, being drunk is a gallant ex∣peller of Wind and provoker of the Terms.* 1.2