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<i>Daucus carota</i>, whose common names include wild carrot, bird's nest, bishop's lace, and Queen Anne's lace (North America), is a flowering plant in the family <i>Apiaceae</i>, native to temperate regions of Europe, southwest Asia and naturalized to North America and Australi
Cook with Wild carrot
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<i>Daucus carota</i>, whose common names include wild carrot, bird's nest, bishop's lace, and Queen Anne's lace (North America), is a flowering plant in the family <i>Apiaceae</i>, native to temperate regions of Europe, southwest Asia and naturalized to North America and Australia. Domesticated carrots are cultivars of a subspecies, <i>Daucus carota</i> subsp. <i>sativus</i>.
“Polyacetylenes and other common plant components, such as starch, pectin, cellulose, and lignin, were studied in roots of the wild carrot (Daucus carota) subspecies D. carota subsp. gummifer and D. carota subsp. maximus by Raman spectroscopy.”
wild carrot root→contains→polyacetylenes, starch, pectin, cellulose, and lignin
