carrot, common name for some members of the Umbelliferae, a family (also called the parsley family) of chiefly biennial or perennial herbs of north temperate regions. Most are characterized by aromatic foliage, a dry fruit that splits when mature, and an umbellate inflorescence (a type of flattened flower cluster in which the stems of the small florets arise from the same point, like an umbrella). The seeds or leaves of many of these herbs have been used for centuries for seasoning or as greens (e.g., angelica angelica , any species of the genus Angelica, plants of the family Umbelliferae (parsley family), native to the Northern Hemisphere and New Zealand, valued for their potency as a medicament and protection against evil spirits and the plague, which probably
..... Click the link for more information. , anise anise , annual plant (Pimpinella anisum) of the family Umbelliferae (parsley family), native to the Mediterranean region but long cultivated elsewhere for its aromatic and medicinal qualities.
..... Click the link for more information. , caraway caraway, biennial Old World plant (Carum carvi) of the family Umbelliferae (parsley family), cultivated in Europe and North America for its aromatic seeds.
..... Click the link for more information. , chervil chervil , name for two similar edible Old World herbs of the family Umbelliferae (parsley family). The salad chervil is Anthriscus cerefolium. Its leaves, like those of the related dill and parsley, are used for seasoning.
..... Click the link for more information. , coriander coriander , strong-smelling Old World annual herb (Coriandrum sativum) of the family Umbelliferae (parsley family), cultivated for its fruits. Dried coriander seed contains an aromatic oil used as a flavoring, as a medicine, and in liqueurs.
..... Click the link for more information. , cumin cumin or cummin , low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. The fruits resemble the related caraway and are similarly used in cooking.
..... Click the link for more information. , dill dill, Old World annual or biennial plant (Anethum graveolens) of the family Umbelliferae (parsley family), cultivated since at least since 400 B.C. The pungent, aromatic leaves and seeds are used for pickling and for flavoring sauces, salads, and soups.
..... Click the link for more information. , fennel fennel, common name for several perennial herbs, genus Foeniculum vulgare of the family Umbelliferae (parsley family), related to dill. The strawlike foliage and the seeds are licorice-scented and are used (especially in Italian cooking) for flavoring.
..... Click the link for more information. , lovage lovage, tall perennial herb (Levisticum officinale) of the family Umbelliferae (parsley family), native to the mountains of S Europe and cultivated elsewhere. Its aromatic fruits are used in soups and as a flavoring for confectionery and for some liqueurs.
..... Click the link for more information. , and parsley parsley, Mediterranean aromatic herb (Petroselinum crispum or Apium petroselinum) of the carrot family, cultivated since the days of the Romans for its foliage, used in cookery as a seasoning and garnish.
..... Click the link for more information. ). The carrot, celery celery, biennial plant (Apium graveolens) of the family Umbelliferae (parsley family), of wide distribution in the wild state throughout the north temperate Old World and much cultivated also in America.
..... Click the link for more information. , and parsnip parsnip, garden plant (Pastinaca sativa) of the family Umbelliferae (parsley family), native to the Old World. It has been cultivated since Roman times for its long, fleshy, edible root. Wine and beer have also been made from it.
..... Click the link for more information. are vegetables of commercial importance. The common garden carrot (Daucus carota sativa) is a root crop root crop, vegetable cultivated chiefly for its edible roots, e.g., the beet, turnip, mangel-wurzel, carrot, and parsnip. All root crops have a large water content and grow best in deeply cultivated soil in cool, overcast weather when the plant's loss of water
..... Click the link for more information. , probably derived from some variety of the wild carrot (or Queen Anne's lace Queen Anne's lace or wild carrot, herb (Daucus carota) of the family Umbelliferae (carrot family), native to the Old World but naturalized and often weedy throughout North America.
..... Click the link for more information. ). In antiquity several types of carrot were grown as medicinals, and in Europe carrots have long been grown for use in soups and stews. The custom of eating carrots raw as a salad has become widespread in the 20th cent. Carrots are a rich source of carotene (vitamin A), especially when they are cooked. Several types of carrot have also been cultivated since ancient times as aromatic plants. Some are still planted as fragrant garden ornamentals, such as the button snakeroot and sweet cicely. A few members of the Umbelliferae produce lethal poison; it was one of these, the poison hemlock, that Socrates was compelled to take. The water hemlock is also poisonous. Carrots are classified in the division Magnoliophyta Magnoliophyta , division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
..... Click the link for more information. , class Magnoliopsida, order Umbellales, family Umbelliferae.
Herbaceous, generally biennial plant (Daucus carota) of the parsley family, that produces an edible globular or long taproot in the first growing season. Native to Afghanistan and neighbouring lands, it is grown extensively in temperate zones. It is a rich source of carotene. An erect rosette of feathery leaves develops above ground in the first season; the edible carrot is below. After a rest period at temperatures near freezing, large flower stalks arise, bearing large compound umbels.
carrot
carrot [′kar·ət]
..... Click the link for more information. , anise anise , annual plant (Pimpinella anisum) of the family Umbelliferae (parsley family), native to the Mediterranean region but long cultivated elsewhere for its aromatic and medicinal qualities.
..... Click the link for more information. , caraway caraway, biennial Old World plant (Carum carvi) of the family Umbelliferae (parsley family), cultivated in Europe and North America for its aromatic seeds.
..... Click the link for more information. , chervil chervil , name for two similar edible Old World herbs of the family Umbelliferae (parsley family). The salad chervil is Anthriscus cerefolium. Its leaves, like those of the related dill and parsley, are used for seasoning.
..... Click the link for more information. , coriander coriander , strong-smelling Old World annual herb (Coriandrum sativum) of the family Umbelliferae (parsley family), cultivated for its fruits. Dried coriander seed contains an aromatic oil used as a flavoring, as a medicine, and in liqueurs.
..... Click the link for more information. , cumin cumin or cummin , low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. The fruits resemble the related caraway and are similarly used in cooking.
..... Click the link for more information. , dill dill, Old World annual or biennial plant (Anethum graveolens) of the family Umbelliferae (parsley family), cultivated since at least since 400 B.C. The pungent, aromatic leaves and seeds are used for pickling and for flavoring sauces, salads, and soups.
..... Click the link for more information. , fennel fennel, common name for several perennial herbs, genus Foeniculum vulgare of the family Umbelliferae (parsley family), related to dill. The strawlike foliage and the seeds are licorice-scented and are used (especially in Italian cooking) for flavoring.
..... Click the link for more information. , lovage lovage, tall perennial herb (Levisticum officinale) of the family Umbelliferae (parsley family), native to the mountains of S Europe and cultivated elsewhere. Its aromatic fruits are used in soups and as a flavoring for confectionery and for some liqueurs.
..... Click the link for more information. , and parsley parsley, Mediterranean aromatic herb (Petroselinum crispum or Apium petroselinum) of the carrot family, cultivated since the days of the Romans for its foliage, used in cookery as a seasoning and garnish.
..... Click the link for more information. ). The carrot, celery celery, biennial plant (Apium graveolens) of the family Umbelliferae (parsley family), of wide distribution in the wild state throughout the north temperate Old World and much cultivated also in America.
..... Click the link for more information. , and parsnip parsnip, garden plant (Pastinaca sativa) of the family Umbelliferae (parsley family), native to the Old World. It has been cultivated since Roman times for its long, fleshy, edible root. Wine and beer have also been made from it.
..... Click the link for more information. are vegetables of commercial importance. The common garden carrot (Daucus carota sativa) is a root crop root crop, vegetable cultivated chiefly for its edible roots, e.g., the beet, turnip, mangel-wurzel, carrot, and parsnip. All root crops have a large water content and grow best in deeply cultivated soil in cool, overcast weather when the plant's loss of water
..... Click the link for more information. , probably derived from some variety of the wild carrot (or Queen Anne's lace Queen Anne's lace or wild carrot, herb (Daucus carota) of the family Umbelliferae (carrot family), native to the Old World but naturalized and often weedy throughout North America.
..... Click the link for more information. ). In antiquity several types of carrot were grown as medicinals, and in Europe carrots have long been grown for use in soups and stews. The custom of eating carrots raw as a salad has become widespread in the 20th cent. Carrots are a rich source of carotene (vitamin A), especially when they are cooked. Several types of carrot have also been cultivated since ancient times as aromatic plants. Some are still planted as fragrant garden ornamentals, such as the button snakeroot and sweet cicely. A few members of the Umbelliferae produce lethal poison; it was one of these, the poison hemlock, that Socrates was compelled to take. The water hemlock is also poisonous. Carrots are classified in the division Magnoliophyta Magnoliophyta , division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
..... Click the link for more information. , class Magnoliopsida, order Umbellales, family Umbelliferae.
carrot
)
Carrot (Daucus carota).
(credit: Kenneth and Brenda Formanek/EB Inc.)
carrot
1. an umbelliferous plant, Daucus carota sativa, with finely divided leaves and flat clusters of small white flowers
2. the long tapering orange root of this plant, eaten as a vegetable
carrot [′kar·ət]
(botany)
Daucus carota.A biennial umbellifer of the order Umbellales with a yellow or orange-red edible root.
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