The Carrot Family (Apiaceae) are a large and important plant family, containing some very familiar edibles – carrot, parsnip, celery, parsley, fennel – as well as some highly poisonous wild relatives – Hemlock and Hemlock Water-dropwort. They characteristically have divided leaves and flowers arranged in umbels (multiple tiny flowers on individual rays arranged into umbrella-like clumps) and have a long history of medicinal and culinary use, usually as warming digestive stimulants.

Fennel

Fennel (Foeniculum vulgare) is the bigger perennial version of Dill, with feathery green or bronze foliage and umbels of tiny yellow flowers. It is useful for fasters and dieters as chewing the seeds or leaf quells hunger pangs. Used after meals, Fennel freshens breath as well as stimulating digestion, while preventing heartburn and constipation. A tea made of the seeds is also useful for clearing respiratory catarrh, coughs and as a gargle for tooth problems and sore throats. Excellent for stimulating breast milk production, the seed also helps reduce acidity and inflammation in the body.

Sweet cicely

Sweet cicely (Myrrhis odoratum) is a beautiful velvety-hairy perennial which is lovely in any herbaceous border. The sweet aniseed flavour of the leaves and unripened green fruits can be enjoyed as they are or used to sweeten stewed fruit, fruit salad or ice cream without impacting on blood sugar. The root can been cooked as a vegetable and served with butter or white sauce or grated raw into salad. It has broadly tonic properties but is rarely used medicinally.

Angelica

Angelica (Angelica archangelica) is an important flavouring in liqueurs like Benedictine, where it adds a warm, aromatic but bitter note. It is important in herbal medicine as a warming bitter tonic to the digestion, circulation and uterus. It is nutritive and helpful for respiratory infections and convalescence. The stems are candied to produce as fragrant cake decoration.

Candied Angelica

Cut stems when tender in the spring, cutting 8-10cm lengths. Place in a saucepan with just enough water to cover and simmer until tender. Strain and peel off the outer skin. Put back into the pan with enough water to cover and bring to the boil, strain immediately and allow to cool. When cool, weigh the angelica stalks and add an equal weight of granulated sugar. Mix and leave in a covered dish for 2 days. Then place the angelica and the syrup formed back into a pan and bring to the boil slowly, stirring occasionally until the angelica becomes translucent and has good colour. Strain again, discarding all liquid and sprinkle with as much caster sugar as will adhere to the stalks. Dry the candied stems thoroughly in a cool oven (100°C) and store in an airtight container between grease-proof paper.

Lovage

Lovage (Levisticum officinale) looks like a robust cross between parsley and celery and the taste is in that vicinity too. Excellent in soups, stews and stocks as well as salads, you can prepare lovage as you would spinach, although the flavour is stronger. The seeds were chewed to improve digestion, settle an upset stomach and reduce flatulence. The leaves have a deodorising and antiseptic action on the skin, so were used to line traveller’s shoes to relive weary feet; they also make an excellent bath. An excellent alterative and diuretic for reducing water retention and relieving rheumatism, it is too strong for pregnant people or those with kidney problems to use.