Cow Parsnip
Hul’q’umi’num: saaqw’
Diitiidʔaaʔtx̣: qistu.papt
Latin: Heracleum maximum
Description: A large, hairy perennial plant growing up to 3 metres tall from a thick taproot or cluster of fleshy, fibrous roots. The mature plant features hollow, leafy stems and has a strong, pungent odour. Small white flowers bloom at the top of the main stem, flanked by secondary flower clusters underneath. Its leaves grow at intervals on short stalks and feature three deep lobes resembling maple leaves, with young leaves often covered in fine hairs.
Harvest and Sustainability: Cow parsnip grows along streambanks, moist slopes, marshes, and clearings. Harvest only in the early spring, and always wear gloves—the outer skin contains furanocoumarins, which cause severe skin irritation and photosensitivity.
Uses: The young taproot and main stem are harvested in early spring. After peeling off the outer skin, both are steamed or boiled twice to neutralize furanocoumarins and served as a green vegetable.
