The common names for the Apiaceae family are either the carrot or parsley family. The old family name was Umbelliferae; some books still show this and occasionally botanists still use this older name out of habit.
This is an *extremely* important family to know. One reason is that it has abundant herbs, spices and foods. A more important reason is that two of the deadliest poisonous plants in North America are in this family. The bottom line is: do not wildcraft, handle, nibble or use any plant in this family until and unless you are absolutely sure of its identity.
Dill – carminative
Ajwan – known as Ayurvedic celery seed, it is highly aromatic and high in Thymol, giving it anti-microbial properties.
Caraway – carminative, often used in sauerkraut and rye bread.
Coriander – a cooling spice, common in Indian cuisine and used in Ayurveda
Osha – highly aromatic, the root is one of our finest winter cold-flu-cough remedies
Gotu Kola – Centella asiatica – is in a subfamily of Apiaceae.
Angelica sinensis – known as Dong Quai in TCM, the root slices are a blood tonic.
Angelica archangelica – a staple of Western Herbalism, the aromatic root is an outstanding part of digestive bitter formulas
Queen Anne’s Lace – Daucus carota – the wild ancestor to the common garden carrot. The seeds provide us with an essential oil that is exquisite for skin care.