CARROT FAMILY (apiaceae)
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(carrot facts)
Carrots

Cilantro
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Can eat leaves and stems (stems usually have a stronger flavor)
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Used to flavor dishes, soups, and meats

Dill
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Can be used to flavor soups or added to water when boiling potatoes

Fennel
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Can be eaten raw in salads (stronger flavor), or (for a softened flavor) braised, grilled, roasted, sautéed
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Parsley
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Leaves can be added to sauces, chopped and added in dressings, sprinkled on fish/meat