dill oil


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dill oil

[′dil ‚ȯil]
(materials)
A yellowish essential oil, soluble in propylene glycol, slightly soluble in glycerine, obtained by steam distillation of the dill plant Anethum graveolens; chief ingredient is carvone.
References in periodicals archive ?
GREEN TOMATO SOUP, CURED KING SALMON, DILL OIL Serves 4 James Syhabout Commis [ILLUSTRATION OMITTED] For the salmon: 10 1/2 ounces salt 1 1/4 cups granulated sugar 12 ounces California King salmon, skin on For the dill oil: 1/4 cup freshly chopped dill, blanched 3/4 cup grapeseed oil For the green tomato soup: 8 green tomatoes, roughly chopped Salt to taste For the garnish: Beach mustard and beach mustard flowers* Wild radish flowers Wild watercress Wild fennel pollen and wild fennel fronds
Dill oil has anti-spasmodic, carminative, digestive, disinfectant, galactagogue (helps breast milk secretion) and sedative properties.
Herb dill or dill oil is added to impart a distinctive and refreshing flavor.
The components of dill oil are listed in Table 2 together with their RI data on two columns and with their percentage amounts.
D-carvone is the characterizing volatile oil in dill, and dill oils are purchased according to their carvone content.