Heracleum sphondylium montanum Cow parsnip (Umbelliferae)

Browse Plants Articles

Power Search!

Browse Botanic Names

Sponsored By KhorWills

Heracleum sphondylium montanum
Cow parsnip
(1 Page of 5)

The Heracleum sphondylium montanum plant species is found in N. America to W. Asia. It is a member of the Umbelliferae family. Common gardeners may know the plant as Cow parsnip. Some home gardeners know the variety as H. cordatum. H. lanatum. Michx. H. maximum.

Cultivation | Propagation | General Uses
Medicinal | Edible Uses

Latin Name:  Heracleum sphondylium montanum
Common Name:  Cow parsnip
Family:  Umbelliferae
Author:  (Schleich. ex Gaudin.)Briq.

Known Hazards:  Many members of this genus, including this species[65], contain furanocoumarins. These have carcinogenic, mutagenic and phototoxic properties. The fresh foliage can cause dermatitis[21]. If the juice and hairs of the outer skin are left on the face and mouth, they can cause blisters[212]. This effect is especially prevalent for people with fair complexions[256].

Mature Height:  2.4   Mature Width:

Habitat:  Rich damp soils of prairies and mountains, especially along streams and in open woods in Western N. America[212].

Edible Uses: Root - cooked[2, 46, 85, 94]. Tastes like a swede[155, 183]. Used like potatoes, though it is considered to be poisonous by some writers[213]. The peeled stem can be eaten raw but is best cooked[2, 61, 183]. The unpeeled stem can be used when young, or just the inner tissue of older stems can be used, before the plants flower[85, 94]. For people not used to the flavour, they are best cooked in two changes of water when they make a tasty celery-like vegetable[213]. Another report says that, despite the strong odour of the leaves and outer skin, the peeled young stems are mild and sweet, resembling celery in flavour[256]. The stems cannot be eaten raw in large quantities because they give a burning sensation in the mouth[257]. The stems are highly nutritious, containing up to 18% protein[213]. Leaves and young shoots - raw or cooked[55, 85, 94, 118]. Cooked as greens or added to salads[183]. Young flowers[46, 61, 105]. No further details. The dried seeds are used as a flavouring for soups, stews and potato salads[85, 183]. The dried base of the plant and ashes from the burnt leaves are used as a salt substitute[183].

For further Heracleum sphondylium montanum gardening information
click on one of the blue links below

Cultivation | Propagation | General Uses
Medicinal | Edible Uses

The information above has been supplied solely via the hard work and dedication of the team at 'Plants for a Future'.
View their bibliography
Useful Edible Plants Future