One of the mysteries of the English language finally explained.
An extract distilled from dill, used to relieve flatulence.
- ‘Most common is its use in the preparation of dill water, used for treating children suffering from flatulence and other children's medicines.’
- ‘Oil of dill is still used to make dill water which has been used for infant colic (also made by a weak infusion) and to soothe stomach aches (especially in children); ‘gripe water’ for infant colic has also been used and involves the combination of the seeds of dill, anise, and caraway to make a weak tea which is given by bottle.’
- ‘One part of this solution corresponds to about 40 parts of dill water.’
- ‘Old-fashioned dill water or gripe water as it is commonly known (made by infusing crushed dill seeds in hot water), is still used as a remedy for indigestion in adults as well as children.’
- ‘It is usually served as dill water to children to cure them of flatulence or disordered digestion.’
- ‘Greeks and Romans also used dill to treat their ailments, and so it was passed to Northern Europe, where in the middle ages people drank dill water to cure hiccups while seeds and leaves were added to sauces and pickles.’
- ‘Both gripe water and dill water are available at health food stores, herb shops, and some pharmacies.’
- ‘The seed is used to make dill water or tea which treats indigestion, flatulence, hiccups, stomach and menstrual cramps, insomnia, colds, flu, and colic.’
- ‘The seeds are used as a substitute for caraway seeds, as flavouring in curry powder and medicinally as a source of dill water.’
- ‘A plant as simple as dill seed will do just as good a job, and it has proved its effectiveness with infantile colic in the form of dill water, a boon to generations of mothers.’
- ‘In Saxon times, dill water was used to soothe babies and it's still used today to help babies suffering with colic.’
- ‘To make dill water for colicky children, bruise 1 teaspoon of seeds in cup of hot water and steep for 3 hours.’
- ‘Your average Persian housewife will splash and dribble mint water into refreshing cold yoghurt soups during the summer months, and will finish rice dishes with dill water.’
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