Page 58 - The Forager’s Guide to Wild Foods

Cow Parsnip, Heracleum

maximum (APIACEAE)

Walter Siegmund, CC-BY-SA-3.0

COW PARSNIP is a native to North America, being harvested in spring and used as an aromatic herb; best
prevalent in Alaska, most of Canada and the US, but to rinse and soak in water before eating. Seeds can be
absent in the Gulf States. It grows in a variety of hab- harvested in late summer through fall. Personally, my
itats including fields, meadows, shores of lakes and favorite parts are the flower blossoms, while they are
rivers, in alpine and subalpine areas, as well as dis- still in their “flower sheaths”. I love frying them up – a
turbed sites. Cow parsnip grows up to 8 ft. (2.5 m) favorite snack of mine.
tall and has a distinctive smell, unpleasant to many,
SAVING SEEDS: As umbels finish blooming, they go
that reminds me of a pungent parsnip.
to seed, turning from green to brown as they dry,
FLOWER: Large white umbels are 1 ft. (0.3 m)
knocking easily off the plant. Gently trim umbels
across, flat or rounded, containing 15-30 small-
with scissors and collect in a bowl or paper bag. Let
er umbels, each consisting of many small flowers.
cure for several weeks in a cool, dry place or dry in
They usually bloom in late spring-early summer.
the sun. Once cleaned, place in a spice jar and store
LEAF: Compound leaves are large, up to 2 ft. (0.6 m) in the freezer. The strong interesting flavor goes
across and have three leaflets, growing alternately up
well in spicy dishes.
stems with one leaf per node. Leaf blades are lobed or
WARNING: Sap in stems and leaves can cause burn-
toothed and lobed. Ridged hollow stems can be pink-
like blisters, worse when skin is also exposed to
ish-purple and the base is sheathed.
sun. Always wear gloves when handling the plant
EDIBLE PARTS: peeled young stems and shoots,
and rinse them well in water, as the blistering com-
young leaves, flower buds before they open, seeds
pounds react with sun and sweat, which can be
KEY MEDICINAL USES: May help infection and respi-
avoided with a few simple precautions.
ratory illness.
POISONOUS LOOK-ALIKES: Spotted Water Hem-
HOW TO HARVEST AND EAT: Young shoots can be lock, Cicuta maculata; Poison Hemlock, Conium macu-
eaten raw or cooked, taste like celery and are best latum; Giant Hogweed, Heracleum mantegazzianum
harvested before flower stalks appear. Leaves can be

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