278 NATURAL HISTORY. 



The Parsnep (Pastinaca saliva), Tourn. Stem fur- 

 rowed (sulcate) ; leaves, shining smooth above ; segments 

 many-cleft; under surface downy. About three feet 

 high; grows wild in fields and waste places; root long 

 and thin in the wild state ; cultivated, is fleshy, white, 

 sweet, and more than a foot long. Has a sweet, spicy 

 flavor; esteemed as an excellent vegetable; is often 

 used in soup. Seeds flat and oval. $ . 



Dill (Anetum graveolens). Stalk naked and quill- 

 shaped ; leaves blue-green, feathery (plumous) and 

 many-cleft ; flowers bell-shaped, but rather flat. Seeds, 

 greenish-brown, two and a half lines long; taste and 

 odor highly aromatic, but not altogether agreeable ; 

 native of Egypt, but cultivated in Europe. Used in 

 pickles, or for flavoring various dishes. O 



The Fennel (Feniculum vulgare). Stem naked, four 

 to six feet high, strongly fluted or grooved ; leaves, 

 three or more, plumous (filiform), many-cleft, blue- 

 green, and smooth ; flowers large umbels ; root yellow, 

 and fleshy, like the carrot. Fruit three lines long, is 

 grayish, with brownish stripes. The whole plant is 

 highly aromatic ; seeds sweet and spicy, are used as 

 medicine in dyspepsia; by some for flavoring many 

 preparations. The F. dulce or Sweet Fennel, native 

 of Italy, on account of its succulent root and lower 

 leaves, is used in cookery ; considered wholesome and 

 refreshing food. 2. 



Asafc&tida (Ferula asafoetida) has a roundish, blue- 

 gray stem ; leaves trifoliate and compressed ; root large, 

 perennial, resembling a parsnep ; black outside, but 

 white within. Height about nine feet ; seeds smooth and 

 brown. Native of Persia, where it is cultivated in the 

 fields ; found also in Syria, Mesopotamia and China. 



