Habitat and Range
Cow Parsnip usually grows in meadows and open woods on both east and west slopes of the Sierra Nevada below 9000 ft. Heracleum blooms from April to July.
Physical Description
Cow Parsnip is a hairy perennial with large (nearly 12 in wide), deeply-lobed leaves. The plant can grow up to 10 ft tall but is generally closer to 6 feet in the Sierra. The stout, hollow stems are usually somewhat branched. The inflorescence is a compound umbel with many small white flowers extending on each of 15-30 rays. The fruit is a flat, ovate seed with four black lines on one side. The root is a taproot or tightly-bunched group of roots reaching several inches deep.
Food Uses
Cow Parsnip has been valued by natives for its young tender leaves and stems which were peeled and then eaten raw or cooked. The lower (basal) part of the stem can be cut or diced, and dried as a substitute for salt. The leaves can also be dried and burned and the ashes used as a salt substitute.
CAUTION: Cow parsnip resembles its deadly relatives poison- and water-hemlock. Be positive about identifying this species before ingesting. The consequences could be fatal. Although uncommon, some people may experience a skin reaction to handling the plant.
Medicinal Uses
Natives and early Spanish settlers in California have used a root decoction for its ability to treat rheumatism. More commonly, the root has been cooked and eaten as a remedy for intestinal disorders such as gas and cramps. Furthermore, the root tea is reportedly beneficial for the treatment of headaches, nausea, heartburn and even epilepsy. Some herbalists use the roots and seeds in liniments for muscle aches and pains and tinctures for nausea and gas. Alaskan natives have applied the hot roots directly to toothaches to soothe the nerves.
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