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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., angelicaangelica
, 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 accounts for
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, aniseanise
, 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.
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, carawaycaraway,
biennial Old World plant (Carum carvi) of the family Umbelliferae (parsley family), cultivated in Europe and North America for its aromatic seeds. They are small and ovate, with a pleasant spicy flavor, and are used as a condiment; as seasoning of pastry and
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, chervilchervil
, 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.
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, coriandercoriander
, 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.
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, cumincumin
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.
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, dilldill,
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.
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, fennelfennel,
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.
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, lovagelovage,
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.
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, and parsleyparsley,
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.
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). The carrot, celerycelery,
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.
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, and parsnipparsnip,
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.
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 are vegetables of commercial importance. The common garden carrot (Daucus carota sativa) is a root croproot 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 through
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, probably derived from some variety of the wild carrot (or Queen Anne's laceQueen 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.
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). Although the common carrot in markets is now predominantly orange, carrots range in color from white to purple. 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 became 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 MagnoliophytaMagnoliophyta
, 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).
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, class Magnoliopsida, order Umbellales, family Umbelliferae.
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What does it mean when you dream about carrots?

The carrot is a symbol of good health for the eyes, particularly if the dreamer eats the carrot. It is a prolific symbol because of the association of rabbits with carrots. It may also symbolize a lure, as in the expression, “dangle a carrot,” depending on how the carrot is experienced.

The Dream Encyclopedia, Second Edition © 2009 Visible Ink Press®. All rights reserved.


Daucus carota. A biennial umbellifer of the order Umbellales with a yellow or orange-red edible root.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.


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
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
References in periodicals archive ?
Carrots are a known source of natural antioxidants and vitamin A with energizing, awakening properties that give skin a healthy glow.
"Carrots require a lot of water to enhance good root development," says the farmer after some pleasantries.He adds that poor watering leads to shallow root development, which affects quality as it makes the produce susceptible to hot weather.
Preheat oven to 200A[bar] C and place the carrots on a baking sheet.
Thus far, this soup has passed muster with a sampling of carrot soup skeptics.
The basic ingredient used to make gajar halwa is carrots. Carrots are loaded with vitamin A, vitamin C, vitamin K and fibre.
Tindaan said the town's government wanted to showcase the importance of the vegetables by concocting a giant image of a carrot, made of carrot cake.
We did have some rain, which helped, but I didn't have to water nearly as much as I had to in the past to keep the carrot seed moist.
Among the largest and longest-running strands of work is the development of new carrot varieties.
However, by adding carrot juice to your diet, you can stay away from costly supplements and acquire your vitamin A organically.
"Seven to 23 degrees centigrade temperature was conducive for the growth of carrot seed and for obtaining good quality carrots soft, fertile loam soil levelled with laser leveller was required", they added.
He loves carrots so much that he collects them compulsively until his cosy burrow is crammed to overflowing with carrots and there is no room for Rabbit himself.