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Abstract:
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1. Introduction: Geographic Origins and World Importance -- 2. Botany and Taxonomy -- 3. Plant Breeding and Seed Production -- 4. Plant Growth and Development -- 5. Crop Production -- 6. Diseases, Disorders, Insects and Other Pests -- 7. Harvesting, Postharvest Handling and Storage -- 8. Umbellifer Utilization and Composition.
"This volume considers the vegetable Umbelliferae, particularly carrots, celery, fennel, parsley and parsnip. It also provides brief coverage of lesser known vegetable Umbelliferae such as coriander, chervil and skirret as well as herbs such as dill, anise, caraway and cumin. It is indispensable both for students of horticulture, crop science and food science and for professional growers."--BOOK JACKET.
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