Wild parsnip
The wild parsnip (Pastinaca sativa) is a biennial umbelliferous plant and reaches a height of up to 120 cm.
The angular furrowed stem, is branched from the middle. On it grow yellowish green, simply pinnate, shiny leaves. A leaf consists of 2 to 7 pairs of leaves facing each other and a terminal leaf.
The flower spike consists of rays with small, yellow individual flowers. The fruits are lentil-shaped. The plant smells aromatic reminiscent of carrot.
Wild parsnip
Image source: 484736158 – stock.adobe.com
Family and collection time
The wild parsnip belongs to the umbelliferae family.
Attention:
There is a risk of confusion with other umbelliferous plants. Pay close attention to the shape of the leaves!
Parts of the plant used: Buds, flowers, seeds, roots
Collection time in detail:
- Buds and flowers: July – August
- Seeds: September
- Roots: autumn, winter and spring
Recipe for the kitchen:
Parsnips can be prepared very well with carrots, turnips and potatoes.
Ingredients: (selection)
- Vitamin C
- B vitamins
- Potassium
References:
Beiser, Rudi: Our edible wild plants. Kosmos Nature Guide 2018
Bühring, Ursel: Praxis-Lehrbuch der modernen Heilpflanzenkunde; Grundlagen – Anwendung – Therapie. Sonntag Publishing House Stuttgart 2005
Pahlow, M. Pharmacist: Medicinal Plants. Bechtermünz Publishing House Augsburg 2001
Schneider, Christine: Finding wild herbs. Ulmer Publishing House Stuttgart 2017
Recipe by Dr. Markus Strauß www.dr-strauss.net
