Umbelliferous plants are members of the Apiaceae (also known as Umbelliferae) family. Even though this plant family contains thousands of species in more than 300 genera, the majority of its members are herbaceous plants with hollow stems. Umbilleferous plants do not bear a single flower, but a number of them in what is known as an inflorescence. Several umbilleferous plants are edible, but a few are lethal.
Anise (Pimpinella anisum) is an yearly herb utilized in food for its flavor. This Mediterranean native grows to 2 feet in height with small white flowers that have a green cast at immaturity. Every portion of the anise plant is aromatic but the fruit, that is dried and called anise seed commercially, is particularly fragrant and highly valuable as a flavoring for candy and liqueurs. The anise seed’s petroleum is a frequent ingredient cough drugs. Anise seed germinates easily in the home garden if implanted after the final frost date. Seeds can be gathered just one month following the anise plant blossoms.
Celery is an umbilleferous plant with greenish white blooms and highly aromatic fruit. Although it isn’t easy to develop, if successful, the majority of the plant may be consumed. The leaf stalk is typically eaten raw or used in soups and stews, while the oils in celery’s seed-like fruit is used in the creation of perfume and a few pharmaceuticals products. Particular about fever, celery seeds won’t germinate if it’s too warm, and the celery plant bolts if temperatures dip below 55 degrees Fahrenheit for a week or even longer.
Angelica (Angelica atropurpurea) is a perennial herb that grows nicely in U.S. Department of Agriculture plant hardiness zones 4 and above. The plant is grown and prepared like celery. In fact, the leaf leaves and stem taste very similar to celery and angelica’s seed-like fruits are used in a similar manner. Easy to develop, angelica blossoms in late summer and the fruit ripens shortly thereafter.
The familiar dill seed that you find in the supermarket isn’t a seed at all but the fruit of the dill plant. Dill weed, on the other hand, isn’t produced from a garden pest, but from the dill plant’s lacy foliage. Dill (Anethum graveolens) is a highly aromatic yearly plant with blossoms that range in color from greenish white to mustard yellow. Dill is another plant that’s a bit particular about fever and will bolt once it begins to warm up in the summer.
Coriander (Coriandrum sativum), an yearly herb, which produces flowers that open in a light green color but subsequently turn either white or light pink in adulthood. The plant’s bee-bee-like fruit is dried and used as a seasoning in Asian cuisine, while its leaves, that are sometimes referred to as cilantro, is widely used in Mexican dishes. Like most herbs, coriander grows easily from seed. The plant’s roots, however, are sensitive to disturbance, so the herb should be grown in a pot or sown directly into the garden.