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Apiaceae
Apiaceae () or Umbelliferae is a family of mostly aromatic flowering plants named after the type genus ''Apium,'' and commonly known as the celery, carrot, or parsley family, or simply as umbellifers. It is the 16th-largest family of flowering plants, with more than 3,800 species in about 446 genus, genera,Stevens, P.F. (2001 onwards).APIACEAE Lindley, nom. cons. ''Angiosperm Phylogeny Website''. Retrieved 16 December 2022. including such well-known, and economically important plants as ajwain, angelica, anise, Ferula assa-foetida, asafoetida, caraway, carrot, celery, chervil, coriander, cumin, dill, fennel, lovage, cow parsley, parsley, parsnip and Eryngium maritimum, sea holly, as well as Silphium (antiquity), silphium, a plant whose exact identity is unclear and which may be extinct. The family Apiaceae includes a significant number of phototoxic species, such as giant hogweed, and a smaller number of highly poisonous species, such as Conium maculatum, poison hemlock, Cicuta, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azorelloideae
This is a list of genera belonging to the family Apiaceae. It contains all the genera listed by Plants of the World Online (PoWO) . A few extra genus names are included that PoWO regards as synonyms. Unless otherwise indicated, the placement of genera into sub-taxa is based on the taxonomy used by the Germplasm Resources Information Network (GRIN). "Not assigned" means either that the genus is unplaced in GRIN or that it is not listed by GRIN. Not assigned to a subfamily In a 2021 Molecular phylogenetics, molecular phylogenetic study, the ''Platysace'' clade and the genera ''Klotzschia'' and ''Hermas'' fell outside the four subfamilies. It has been suggested that they could be placed in subfamilies of their own. *''Hermas (plant), Hermas'' *''Klotzschia'' *''Platysace'' ;Others *''Actinanthus'' *''Adenosciadium'' *''Agasyllis'' *''Angoseseli'' *''Apodicarpum'' *''Asciadium'' *''Austropeucedanum'' *''Brachyscias'' *''Caropodium'' *''Caropsis'' *''Chaetosciadium'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsnip
The parsnip (''Pastinaca sativa'') is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual. Its long taproot has cream-colored skin and flesh, and, left in the ground to mature, becomes sweeter in flavor after winter frosts. In its first growing season, the plant has a rosette of pinnate, mid-green leaves. If unharvested, it produces a flowering stem topped by an umbel of small yellow flowers in its second growing season, later producing pale brown, flat, winged seeds. By this time, the stem has become woody, and the taproot inedible. Precautions should be taken when handling the stems and foliage, as parsnip sap can cause a skin rash or even blindness if exposed to sunlight after handling. The parsnip is native to Eurasia; it has been used as a vegetable since antiquity and was cultivated by the Romans, although some confusion exists between parsnips and carrots i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cumin
Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Although cumin is used in traditional medicine, there is no high-quality evidence that it is safe or effective as a therapeutic agent. Etymology and pronunciation The term comes via Middle English ''comyn'', from Old English ''cymen'' (which is cognate with Old High German ''kumin'') and Old French cummin, both from the Latin term . This in turn comes from the Ancient Greek (), a Semitic languages, Semitic borrowing related to Hebrew language, Hebrew () and Arabic (). All of these ultimately derive from Akkadian language, Akkadian (). The English word is traditionally pronounced (), like "coming" with an ⟨n⟩ instead of ⟨ng⟩ (/ŋ/)."Cumin." '' A Way with Words'' (Radio broadcast/podcast). 25 October 2014. Re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eryngium
''Eryngium'' is a genus of flowering plants in the family Apiaceae. There are about 250 species. The genus has a cosmopolitan distribution, with centres of diversity in the western Mediterranean, South America and Mexico.Calviño, C.I., Martínez, S.G. & Downie, S.R. (2008) The evolutionary history of ''Eryngium'' (''Apiaceae'', ''Saniculoideae''): rapid radiations, long distance dispersals, and hybridizations. ''Molecular Phylogenetics and Evolution'' 46(3): 1129–1150. Common names include eryngo and sea holly (though not to be confused with true hollies, of the genus '' Ilex''). These are annual and perennial herbs with hairless and usually spiny leaves. The dome-shaped umbels of steely blue or white flowers have whorls of spiny basal bracts. European and Asian species tend to be native to dry, rocky and coastal areas, and the American species are native to often damp grasslands. In the language of flowers, they represent admiration. Systematics Taxonomic history The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum''), is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalisation (biology), naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an herb and a vegetable. It is believed to have been originally grown in Sardinia, and was cultivated in around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548, though literary evidence suggests parsley was used in England in the Middle Ages as early as the Anglo-Saxon period. Parsley is widely used in European cuisine, European, Middle Eastern cuisine, Middle Eastern, and American cuisine. Curly-leaf parsley is often used as a garnish (food), garnish. In Central European cuisine, central Europe, Eastern European cuisine, eastern Europe, and southern Eur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cow Parsley
''Anthriscus sylvestris'', known as cow parsley, wild chervil, wild beaked parsley, Queen Anne's lace or keck, is a herbaceous biennial or short-lived perennial plant in the family Apiaceae (Umbelliferae). It is also sometimes called mother-die (especially in the UK), a name that is also applied to the common hawthorn. It is native to Europe, western Asia and northwestern Africa. It is related to other diverse members of Apiaceae, such as parsley, carrot, hemlock and hogweed. It is often confused with ''Daucus carota'', another member of the Apiaceae also known as "Queen Anne's lace" or "wild carrot". Description Cow parsley is an upright herbaceous (non-woody) perennial, growing to tall. The stems are hollow, striate (striped with parallel, longitudinal lines), furrowed, and green in colour with flushes of purple, with a diameter up to . It has tiny hairs on the stem, rachis, and leaf stalks which are difficult to see but can easily be detected by touch. The petioles cl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ajwain
Ajwain or ajowan (''Trachyspermum ammi'') () —also known as ajowancaraway, thymol seeds, bishop's weed, or carom—is an annual herb in the family Apiaceae. Both the leaves and the seed‑like fruit (often mistakenly called seeds) of the plant are consumed by humans. The name " bishop's weed" also is a common name for other plants. The "seed" (i.e., the fruit) is often confused with lovage seed. Description Ajwain's small, oval, seed-like fruits are pale brown schizocarps, which resemble the seeds of other plants in the family Apiaceae such as caraway, cumin and fennel. They have a bitter and pungent taste, with a flavor similar to anise and oregano. They smell like thyme because they also contain thymol, but they are more aromatic and less subtle in taste, as well as being somewhat bitter and pungent. Even a small number of fruits tend to dominate the flavor of a dish. Vernacular Names Trachyspermum ammi, commonly known as Ajwain, is known by different names across I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', native to Europe and Southwestern Asia. The plant probably originated in Iran and was originally cultivated for its leaves and seeds. The carrot is a biennial plant in the umbellifer family, Apiaceae. World production of carrots (combined with turnips) for 2022 was 42 million tonnes, led by China producing 44% of the total. The characteristic orange colour is from beta-carotene, making carrots a rich source of vitamin A. A myth that carrots help people to see in the dark was spread as propaganda in the Second World War, to account for the ability of British pilots to fight in the dark; the real explanation was the introduction of radar. Etymology The word is first recorded in English around 1530 and w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coriander
Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the leaves as having a fresh, slightly citrus taste. Due to variations in the gene OR6A2, some people perceive it to have a soap-like taste, or even a pungent or rotten taste. It is native to the Mediterranean Basin. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. It is used in certain cuisines, like Mexican cuisine, Mexican, Indian cuisine, Indian and Southeast Asian cuisine, Southeast Asian. Description It is a soft plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chervil
Chervil (; ''Anthriscus cerefolium''), sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil), is a delicate annual herb related to parsley. It was formerly called myrhis due to its volatile oil with an aroma similar to the resinous substance myrrh. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture . Name The name ''chervil'' is from Anglo-Norman, from Latin or , meaning "leaves of joy"; the Latin is formed, as from an Ancient Greek word (). Description The plants grow to , with tripinnate leaves that may be curly. The small white flowers form small umbels, across. The fruit is about 1 cm long, oblong-ovoid with a slender, ridged beak. Distribution and habitat A member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalised. It is also grown frequently in the United States, where it some ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anise
Anise (; '), also called aniseed or rarely anix, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, liquorice, and tarragon. It is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the Mediterranean. Etymology The name "anise" is derived via Old French from the Latin words or from Greek ''ánēthon'' referring to dill. An obsolete English word for anise is ''anet'', also coming from ''anīsum''. Botany Anise is an herbaceous annual plant growing to or more. The leaves at the base of the plant are simple, long and shallowly lobed, while leaves higher on the stems are feathery or lacy, pinnate, divided into numerous small leaflets. Both leaves and flowers are produced in large, loose clusters. The flowers are either white or yellow, approximately in diameter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
