Aflame Dill Chartreuse

Old English on-flamme, on-fire. As a color modifier, aflame implies a saturated-and-burning-bright quality, the bright color of autumn-Maple-and-Oak peak-color deciduous-foliage and Bonfire-Night large-flame fire emission. Sits at the bright-and-warm end of the grid, parallel to flaming and blazing in usage.

Old English dile, aromatic-fern-leaf-herb. As a color modifier, dill implies a feathery-and-fresh-and-pickling quality, the visual register of Scandinavian-and-pickling-dill hand-feathery-and-fresh-and-pickling Scandinavian-and-pickling-dill-and-Polish-Eastern-European dill-and-feathery-and-fresh-and-pickling surfaces under Scandinavian-and-pickling-dill-and-Polish-Eastern-European Stockholm-and-Gdansk-and-Riga-pickling-jar Baltic-pickling-light. Sits at the modifier-and-flavor end of the grid, parallel to chive and anise in usage.

The yellow-green French liqueur made by Carthusian monks at the Grande Chartreuse monastery since 1737, from a recipe of 130 herbs known to only two living monks at any time. The color is the base spirit chartreuse jaune in a glass: a saturated, slightly green yellow that's brighter than lemon and warmer than lime. The liqueur gave the color its name, not the other way around.