Cow Parsnip (Heracleum maximum) is a native perennial wildflower found in North America. Also known as Indian Celery and giant cow parsnip, this plant belongs to the Apiaceae family.
Where to Find:
Cow Parsnip grows in damp meadows, stream banks, and forests. It can also be found in wetland areas and along roadsides.
Identification:
Cow Parsnip is a large plant, reaching up to 8 feet tall. Its stems are hollow and covered with dense, short hairs. Leaves are large, triangular-shaped, and lobed. Flowers are white and umbrella-shaped, blooming in late spring to early summer.
Edibility:
Cow Parsnip is edible with caution but requires proper preparation. All parts of the plant contain a phototoxin that can cause skin irritation and blistering. Cooking or drying the plant does not neutralize the toxin. This means the plant is best when very young. Also, it should be enjoyed in moderation as an occasional addition. The stems, leaves, and seeds are edible, and the plant is used to make soups and stews.
Preparation and Storage:
To prepare Cow Parsnip, remove the outer layer of the stem and the leaves. Boil or steam the stems until tender and use them as a vegetable. Dry the leaves and seeds for future use. Store dried leaves and seeds in an airtight container.
Historical Uses:
Cow Parsnip has a long history of use by indigenous peoples. The plant was used for food, medicine, and as a tool. The root was used to treat a variety of ailments, such as stomach problems and headaches. The seeds were ground into flour and used to make bread. The plant was also used as a soap substitute, and the fibers were used to make baskets and rope.
Possible Look-Alikes:
It can be confused with other plants such as giant hogweed (Heracleum mantegazzianum) and water hemlock (Cicuta maculata). These plants are toxic and should not be consumed.
Cow Parsnip is a useful and versatile plant, but caution should be taken when collecting and preparing it. Proper identification and preparation is necessary to avoid skin irritation and poisoning while foraging. Consult with a knowledgeable botanist or forager before consuming any wild plants.
Personal Note:
My experience with Cow Parsnip is limited to the young plant at this stage or sooner. I have eaten it several times and although the flavor is strong, I enjoy its uniqueness. Be very careful with this plant in all areas including identification, handling, and prep. I have only boiled it but have heard of others pickling it. Like many plants do not judge by the first taste, try several bites and you may find it grows on you. Often our palate and mind refuse new unaccustomed flavors at the first try,
