1. relating to or belonging to plants of the family Umbelliferae
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How To Use umbelliferous In A Sentence

  • A plant with an umbelliferous inflorescence is one whose flowers are borne on stalks or pedicels originating from a common node on the main stem.
  • Those with strong antioxidant activity include garlic, soybeans, cabbage and umbelliferous vegetables, such as carrot and celery.
  • Cumin seeds are an umbelliferous herb indigenous to Egypt.
  • The herb is of the umbelliferous order, and its fruit chemically furnishes "anethol," a volatile empyreumatic oil similar to that contained in the Anise, and Caraway. Herbal Simples Approved for Modern Uses of Cure
  • I observed to - day a curious monstrosity of an Umbelliferous plant, in which the rays of the umbellules are soldered together; forming an involucre round the immersed central solitary female, the male flowers forming the extreme teeth of the involucre. Journals of Travels in Assam, Burma, Bhootan, Afghanistan and the Neighbouring Countries
  • Self-fertilisation is the rule in umbelliferous species.
  • Had Alvarez allowed his eye to stray one entry beyond OED's kesh, dialect for kex, an umbelliferous plant, he would have come upon kesh-work with a cross reference to kish, Irish for a wicker basket, and by extension to a causeway built up on wicker baskets of earth or stone, and to a corduroy road. Kesh & Loaning
  • There was _zamouta_, an umbelliferous plant, the seed of which is used in coffee, and _habat-assoba_ for putting in bread; coriander, chili, fennel, and _helf_, a plant very like tall cress, which is used in cookery and also raw, and which we liked as Southern Arabia
  • _Asclepias tuberosa_, with fiery red umbels, the strong-scented _Monarda fistulosa_, and an umbelliferous plant, the grass-like, spiculated leaves of which recall to mind the Southern Agaves, the _Eryngo. The Atlantic Monthly, Volume 07, No. 43, May, 1861 Creator
  • Another way of accentuating the flavour is by adding a little of one of their umbelliferous relatives: celery leaves, fennel seeds, chervil, or parsley.
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