Carrots and Related Vegetable Umbelliferae

The purpose of books of this series is to describe the scientific principles of the biology and production of major horticultural crops, considered on a world-wide basis. This book 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. All aspects of these crops are covered, from production statistics and botany to breeding, methods of production, pests and diseases, and postharvest handling. The book is aimed at students of horticulture, crop science and food science, as well as professional growers.