574 UMBELLIFER4. 
Series 3. Diptozyciem.—Umbels usually compound (fig. 398). 
Fruit with primary and secondary ridges generally well 
marked. Illustrative Genera: —Caucalis, Linn.; Daucus, 
Linn. 
Distribution and Numbers.—Chiefly natives of the northern 
parts of Europe, Asia, and America. Many occur, however, 
in the southern hemisphere. They are rare in tropical regions 
except upon the mountains, where they are by no means un- 
common. There are about 1,400 species. 
Properties and Uses. —Extremely variable: thus, some are 
edible; others aromatic and carminative, and, in some cases, 
stimulant and tonic, from the presence of a volatile oil; some, 
again, contain a narcotico-acrid juice, which renders them more 
or less poisonous ; while others are antispasmodic and stimulant 
from the presence of a more or less foetid gum-resin, which is 
essentially composed of gum, resin, and volatile oil. This oil 
in the case of Asafcetida contains sulphur. 
1, EscuLENT UMBELLIFER. 
Anthriscus.—Two species of this genus are cultivated.—A. Cerefolium, 
Chervil, the leaves of which are used for flavouring soups, salads, &e.; and 
A. bulbosus, Parsnip Chervil, for its edible roots. 
Apium graveolens, Celery.—By cultivation with the absence of light, the 
stems and petioles become succulent and develop but little aromatic oil, and 
are then edible. 
Anesorhiza capensis is eaten at the Cape of Good Hope. 
Arracacha esculenta, Arracacha, a native of New Granada, has large 
esculent roots. 
Bunium.—B. fleruosum and B. Bulbocastanum have roundish tubercular 
roots, which are edible; they are known under the name of Earth-nuts or 
Pig-nuts.— B. ferulefolium, a native of Greece, has also edible tubercules, 
which are termed Topana. 
Carum Gairdneri.—The roots of this plant are much eaten by the 
Indians of the Pacific coast of North America, either raw or boiled with 
other substances. 
Crithmum maritimum, Samphire, is commonly used as an ingredient in 
pickles. 
Daucus Carota var. sativa, the cultivated or Garden Carrot, is well 
known for its esculent roots. 
Feniculum.—F. capillaceum (F. vulgare) is the common Fennel, which, 
when cultivated, is so well known as a pot-herb and garnishing substance. 
—F. capensis is a Cape esculent. 
‘erula.—The roots of several species of this genus are eaten in Oregon 
and some other parts of North America. 
Haloscias scoticum is the Scottish Lovage. 
Helosciadium californicum.—The roots are said by M. Geyer to be very 
delicious ; they are eaten by the Saptoria Indians in Oregon. 
(Enanthe pimninelloides is said by Lindley to have wholesome roots, but 
the species of Cnanthe are generally very poisonous. (See Poisonous 
Umbelliferz.) 
Pastinaca sativa, the Parsnip.—The roots of the cultivated plant are the 
parts eaten. 
Petroselinum sativum is the Common Parsley of our gardens. An 
oily liquid, which has been named apiol, may be obtained from the 
