52 CULINARY HERBS 



contain a volatile oil, upon which depends the aroma 

 and piquancy peculiar to the individual species. 



The leading species of the Umbelliferae are : 

 Parsley (Carum Petroselinum, Benth. and Hook.). 

 Dill (Ancthum graveolens, Linn.). 

 Fennel (Fceniculum officinale, Linn.). 

 Angelica (Archangelica officinalis, Hoofm.). 

 Anise (Pimpinella anisum, Linn.). 

 Caraway (Carum Carui, Linn.). 

 Coriander (Coriandrum sativum, Linn.). 

 Chervil (Scandix Cerefolium, Linn.). 

 Cumin or Cummin (Cuminum Cyminum, Linn.). 

 Lovage (Levisticum officinale, Koch.). 

 Samphire (Crithmum maritimum, Linn.). 



Like the members of the pre- 

 ceding group, the species of the 

 Umbelliferae are principally na- 

 tives of mild climates of the old 

 world, but many of them extend 

 Hand Plow farther north into the cold parts 



of the continent, even beyond the 

 Arctic Circle in some cases. They have cylindrical, 

 usually hollow stems ; alternate, generally com- 

 pound leaves the basis of whose stalks ensheath the 

 branches or stems ; and small flowers almost always 

 arranged in compound terminal umbels. The fruits 

 are composed of two seedlike dry carpels, each con- 

 taining a single seed, and usually separating when 

 ripe. Each carpel bears five longitudinal prominent 

 ribs and several, often four, lesser intermediate ones, 

 in the intervals between which numerous oil ducts 

 have their openings from the interior of the fruit. 



