Contents: Preface. 1. Introduction. 2. Categories and classification of flavourings. 3. Ajowan (Trachyspermum ammi L.). 4. Angelica (Angelica archangelica L.). 5. Anise (Pimpinella anisum L.). 6. Asafoetida (Ferula assafoetida L.). 7. Black caraway (Carum bulbocastanum L.). 8. Caraway (Carum carvi L.). 9. Celery (Apium graveolens L.). 10. Chervil (Anthriscus cerefolium Hoffm.). 11. Coriander (Coriandrum sativum L.). 12. Cumin (Cuminum cyminum L.). 13. Cumin black (Nigella sativa L.). 14. Dill seed (Anethum graveolens L.). 15. Dorema (Ammoniacum D. Don.). 16. Eryngium L. 17. Fennel (Foeniculum vulgare Mill.). 18. Honey plant (Ammi majus L.). 19. Lovage (Levisticum officinale Koch.). 20. Parsley (Petroselinum crispum Mill.). 21. Parsnip (Patinaca sativa L.). 22. Pennywort (Centella asiatica L.). 23. Samphire (Crithmum maritimum L.). 24. Seseli L. 25. Siah jeera (Carum gracile Lindle). 26. Sium latijugum L. 27. Spotted cowbane (Conium maculatum L.). 28. Sweet cicely (Myrrhis odorata Scop.). 29. Turnip-rooted chervil (Chaerophyllum bulbosum L.). 30. Water Hemlock (Cicuta virosa L.). 31. Processes for separation of essential oil. 32. Processing of fresh herbs and spices for storage. 33. Packaging of herbs and spices. Annexures. Index.
"This book has been written primarily for the students of horticulture / agriculture, research workers and growers, and provides useful information on medicinal and aromatic plants of umbelliferae to develop improved technology to enhance the productivity of these plants. There are a number of books on medicinal and aromatic plants containing general information about their history and importance but they lack in production technology. However, a few books contain research-based information and no doubt these are excellent. The writing of this book was originally undertaken at the invitation of University Grants Commission, New Delhi as a part of their programme for the preparation of university level books by Indian authors.
Umbelliferae family comprises about 300 genera and 3000 species of herbs some of which are economically well known. The most important among these are Ajowan (Trachyspermum ammi L.) Syn. (Carum copticum L.); Caraway (Carum carvi L.); Celery (Apium graveolens L.); Coriander (Coriandrum sativum L.); Cumin (Cuminum cyminum L.); Dill seed (Anethum graveolens L.); Fennel (Foeniculum vulgare Gearten); Anise (Pimpinella anisum L.); Honey plant (Ammi majus L.); Asafoetida (Ferula asafoetida L.) and Angelica (Angelica archangelica L.).
In the literature, it is reported that the yield of these plants is very low due to lack of commercial and systematic cultivation of these crops. It is an established fact that cultivation of these plants with improved technology helps in bringing about an overall improvement in production and yield of their oil. Very scanty information is available in the literature regarding production technology of these crops. Besides, whatever information available is generally meager and scattered. An effort has been made to compile the scattered information in this book, which can be used as reference material in the universities and colleges. This book will also provide the latest information on improved cultivation technology to research and extension workers and growers of these crops."
