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Apiaceae (/ eɪpiːˈeɪsiˌaɪ, - siːˌiː /) 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 genera, [1] including ...
The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though heirloom variants including purple, black, red, white, and yellow cultivars exist, [2][3] 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 ...
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables. The family takes its alternative name ...
Cezerye – gelatinous confection made with carrots. Chai tow kway. Gajar ka halwa – a carrot-based sweet dessert pudding from the Indian subcontinent [6] Glazed carrots [7] Hutspot – Boiled vegetable dish associated with Dutch cuisine. Kimpira - a Japanese dish which main ingredient is root vegetables, such as gobos and carrots.
Daucus carota. Daucus carota, whose common names include wild carrot, [3] European wild carrot, bird's nest, bishop's lace, and Queen Anne's lace (North America), is a flowering plant in the family Apiaceae. It is native to temperate regions of the Old World and was naturalized in the New World. Domesticated carrots are cultivars of a ...
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
Flowering parsnip, second year. 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 ...
Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. [1] [2] It is a hardy, perennial herb [3] with yellow flowers and feathery leaves. [4]It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea coast and on riverbanks.