UMBELLIFERAE (APIACEAE), (parsley or carrot family)
The umbelliferae are an important family, comprising some 250 genera and 2 800 species, the flowers of which look like small umbrellas or umbels. The plants often have a pungent odour and they are used as food source, flavourants, scent or for their medicinal value, but some of them are poisonous. Depending on the type of plant, the roots, leaves or seeds can be utilized as foods and flavourants. The plants of this family are recognized by the NCI as having cancer-preventive properties as they produce anti-cancer phytochemicals such as flavonoids, carotenoids, coumarins, mono- and tri-terpens, phenolic acids, phathalides and polyacetylenes. Many members of this family are used as herbs to improve the flavour of foods, and, in the interest of good health, this practice can only be encouraged.
Some of the more common herbs and foods belonging to this family are: angelica, aniseed,
caraway, carrots, celery, chervil, coriander, cumin, dill, fennel, lovage, parsley and parsnip. Many of these are only used as flavourants, but carrots and parsnips are used as vegetables. As some of the flavourants, however, also enjoy extensive use, and in some cases are also consumed as vegetables, they will be briefly discussed here.
Angeliica (Angelica archangelica)
Angeliica is believed to be a good antidote for poison. Today it is used as a condiment and is often candied. In some areas it is, however, used as a vegetable.
Aniseed (Pimpinella anisum)
Aniseed is a fruit and is used as a spice in cakes and pastries.
Caraway (Carum carvi)
Caraway is not a seed, but a fruit, and is used as a spice in bread or to add flavour to vegetables such as potatoes and cabbage.
Carrots (Daucus carota)
Carrots are an important vegetable, and although they were known to the ancient Greeks and Romans, they were not introduced to Europe until the Middle Ages. The orange-coloured taproot of the carrot contains a high concentration of β-carotene, which is the precursor to vitamin A. carrots can be eaten raw or cooked, but to obtain maximum benefit it is best to eat them raw. Carrots contain cleansing sulphur compounds and the main minerals and vitamins are well supplied. However, in its potential to supply vitamin A, the carrot is unbeatable, supplying in excess of 28 000 IU of this important component. Different cultivars, as well as older and younger plants, vary in the amount of β-carotene which they contain, and the younger roots are also sweeter than the older ones.
Celery (Apium graveolens)
Celery is one of the most alkaline-forming foods as it is rich in alkaline minerals. Celery has remedial qualities, and extracts of celery are even used to combat arthritis. The variety of Apium graveolens known as celeriac is cultured mainly for its turnip-like swelling, which is fried or cooked as a vegetable and is very popular in Europe, where it also used to liven up potato salads. Celery is, however, grown mainly for its stalks and leaves. Blanched celery is formed by earthing up the stems, and is more delicate in its flavour and also has a higher nutritional value in that it contains more vitamin A than the green stalks. Celery can be used raw as a salad or together with dips, but it also imparts a unique flavour to stews and soups.
Chervil (Anththriscus cerefolium)
Chervil is similar to parsley and is used as garnish or flavourant.
Coriander (Coriandrum sativum)
Coriander, which is a fruit, is used whole or ground in pickles and other foods as a flavourant.
Cumin (Cuminum cymicum)
Cumin also produces a fruit that is used as a spice and its use is similar to that of caraway.
Dill (Anethum graveolens)
In the case of dill, either the leaves or the fruits can be used as a flavourant in pickles, sauces and green salads to impart a pleasant, refreshing flavour.
Fennel (Foeniculum vulgare)
Fennel is used to flavour sweets, sauces and soups. In some areas it is used as a vegetable. However, as a vegetable, it has a somewhat overpowering taste for which one must develop a palate.
Lovage (Levistium officinale)
Lovage is native to Southern Europe and is used as a spice to enhance the flavour of soups and stews. In Germany it is known as Maggi-Wurzel.
Parsley (Petroselinum crispum)
The ancient Greeks used parsley as medicine, but today it is extensively used as a condiment. Its distinctive flavour is due to apiol. Parsley should become a regular household commodity, as it is exceptionally rich in calcium (130mg per 100g), iron, potassium, magnesium and trace elements, although the other minerals are also present in useful amounts. Parsley is also an excellent source of vitamins, particularly vitamin A, vitamin B2, folic acid and vitamin C. Parsley can be included soups and stews, and finely chopped parsley on savoury sandwiches and in salads adds flavour and essential minerals..
Parsnip (Pastinaca sativa)
Parsnips are native to Eurasia, and the edible portion is the swollen taproot which is used as a vegetable or flavourant. Parsnips contain reasonable amounts of calcium, phosphorous, folic acid and vitamin C, and before the introduction of the potato to Europe it was quite an important vegetable.
There are many other varieties of vegetables that could be included here, but it is not the purpose of this book to supply an exhaustive list of edible vegetables. It is rather envisaged that the list supplied should encourage the readers to include a variety of foods in their diet and to point out why this variety is so essential to a healthy lifestyle.