Page 125 - The Forager’s Guide to Wild Foods

Water Parsnip, Sium

suave (APIACEAE)

WATER PARSNIP or Hemlock Waterparsnip is found in
boggy marshes, swamps and wetlands. In full bloom, it
can reach 4 ft. (1.2m) in height.
FLOWER: The flower is shaped like an umbrella (um-
bel). It consists of 10-20 tiny, white flowers. This umbel
can be up to 5 inches (13cm) in diameter, and is held by
6-10 sepals that curl downwards. Each individual flower
has 5 lobed petals that are less than ⅛ inch (3mm) long.
LEAF: Leaves are pinnate and consist of up to 17 thin,
linear leaflets growing in pairs. Leaflets can range be- Qwert1234, CC-BY-SA-3.0 Fritz Flohr Reynolds, CC BY-SA-2.0
tween 1-3 ½ inches (2.5-9cm) long. The thin leaflets 1 can tomatoes, 1 sliced chorizo, 1 sliced onion, ½
have tiny, sharp teeth along the margin, while the leaflet tsp. mustard, salt and. Fry the chorizo, onion and
surface is smooth. Submerged leaves can develop fern- water parsnip until brown, add the tomatoes, lentils,
like bipinnate leaves. mustard, salt and pepper and simmer for 10-15 min.
EDIBLE PARTS: roots WARNING: Leaves, flowers, and stems are poisonous
KEY MEDICINAL USES: Root relieve mild paid. to livestock and large quantities are thought to be
HOW TO HARVEST AND EAT: Roots have a mild, nutty toxic to humans.
flavor, and can be eaten raw or cooked like any root veg- WARNING: Foraging for Water parsnip is not recom-
etable. Harvest in spring, when identification is easiest. mended, unless you are with an experienced forager.
WATER PARSNIP AND LENTIL STEW RECIPE: Ingredi- POISONOUS LOOK-ALIKES: Poison Hemlock, Coni-
ents: 1 cup of chopped water parsnip roots, 1 can lentils, um maculatum, and Water Hemlock, Cicuta douglasii

Watercress, Nasturtium
officinale (BRASSICACEAE)

WATERCRESS or Yellowcress is an aquatic flowering
perennial that grows rapidly, with roots able to grow
from every node of their hollow stems. Bright green
plants can grow to 1.5-4 ft. (0.5-1.2 m) tall.
FLOWER: Flowers grow on 0.3-0.5 inches (8-12mm)
long stalks at the top of flowering stems in late spring.
0.1-0.2 inches (3-5 mm) long flowers have 4 round,
white petals. Dry fruits ripen and split 2 months after
flowering. They are 0.4-1 inches (10-25 mm) long, 0.08
inches (2 mm) wide, slightly curved cylinders, contain-
ing 4 rows of spherical, reddish-brown seeds. tard and arugula. Tender leaves at tips of branches
LEAF: Compound leaves are alternate with one leaf per can be eaten raw or cooked. Seeds can be sprouted
node, growing 1.5-6 inches (4-16 cm) long and 0.8-2 and eaten raw, or ground and used like mustard. Al-
inches (2-5 cm) wide. Leaves may be toothed, or lobed. ways use caution when wildcrafting aquatic plants
downstream from livestock and cook plants that may
EDIBLE PARTS: young leaves and seeds
be growing in areas with liver flukes.
KEY MEDICINAL USES: Watercress leaves are high in vi-
WATERCRESS MUSTARD: Grind ½cup watercress
tamins and minerals, including: vitamins C and E. It is a
seed, add ½ cup heated white wine, ⅓ cup heated
tonic, a stimulant, and a blood purifier.
white wine vinegar, and salt. Let sit a day or 2 to
HOW TO HARVEST AND EAT: It can be harvested thicken. Vinegar can be replaced with water and cre-
throughout most of the year, but is mostly known as a ates a mild, bitter mustard. For a pungent mustard,
spring tonic. Leaves have a peppery hotness, like mus- use cold water.
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