carrot family


Chervil is a light-green, lacey, fern-like leaf of Annthriscus cerefolium, a low-growing member of the Umbelliferae, or parsley family. Chervil is grown in California and New Mexico and is one of the classic components of the popular French herb blend, fines herbes. The leaves of this aromatic and sweet herb bear a slight resemblance to parsley; however, the flavor is more distinctive with a … [Read more...]


That unique flavor you love in Mexican food (and can't figure out) is probably cumin. Cumin is the pale green seed of Cuminum cyminum, a small herb in the Umbelliferae, or parsley family. The seed is uniformly eliptical and deeply furrowed and frequently used in Mexican dishes, as well as Middle Eastern, Asian and Mediterranean cusine. In addition to its unforgettable warm (and slightly … [Read more...]


Dill weed is a tall, feathery annual, Anethum graveolens, in the Umbelliferae or parsley family. Both dill seed and weed (dried leaves) come from the same plant. However, the flavor of fresh dill is very different from the dried variety. Because dill weed loses its fragrance, it should be added toward the end of cooking time for your dish. Antioxidant Score (ORAC)=6,552 … [Read more...]


Fennel is a member of the carrot or Umbelliferae family, and widely used in Provençal cuisine. It is sometimes referred to as sweet fennel, Florence fennel, and, finocchio. Fennel, with its feathery dark green plumes, has a flavor similar to licorice that makes a delicious addition to soups and seafood dishes. Fennel is a good source of fiber, potassium and vitamin C and also contains … [Read more...]


Parsnips are root vegetable and a cousin to the carrot. While parsnips are an excellent source of fiber, vitamin C and folate, they are a high glycemic index food. Because of this, they should be avoided or consumed rarely to ensure healthy blood sugar levels.   Glycemic Index=97 Glycemic Load=12 … [Read more...]


Anise seed is a gray-brown oval seed from Pimpinella anisum, a plant in the Umbelliferae, or parsley, family. It is related to caraway, dill, cumin, and fennel. Spain and Mexico are the sources for anise, although it is native to the Middle East. Europeans typically use anise in cakes, cookies, and other baked goods, while in the Middle East and India it is used in heartier, savory foods … [Read more...]


Celery is a member of the carrot or Umbelliferae family. A household staple, celery is comprised mostly of water, making it extremely low in calories.     HEALING TIP:  Be sure to choose organic celery. Celery is one of the most chemically contaminated crops and on the Environmental Working Group's Dirty Dozen   Estimated Glycemic Load=1 Antioxidant Score … [Read more...]


As root vegetables that spread from the Middle East to Greece, Rome and later Europe, the earliest carrots were not orange, but multicolored. Of course, carrots are full of carotenoids, the group of plant pigments of which beta-carotene is a member. They're also a source of disease-fighting flavonoids, and a fiber called calcium pectate which may lower blood cholesterol.   Glycemic … [Read more...]

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