Mountain Spring Parsley (Cymopterus montanus)

Perennial
Phellopterus montanus. Nutt.
Common Name Latin Name Plant Family
Mountain Spring Parsley
Cymopterus montanus
Umbelliferae

None known

  • Medicinal Use

    None known

  • Edible Use

    Root – raw or cooked[46, 61, 105, 257]. The root is spindle-shaped and parsnip-like, but it is much softer, sweeter and more tender than a parsnip[2]. It is used as a vegetable[2]. The root has been peeled, baked then dried and ground into a powder and used as an occasional substitute for corn meal[257].

    Seed – raw or cooked[257].

  • Cautionary Notes

    None known

Cultivation & Habitat

Seed – we have no information on this species but suggest sowing the seed in a cold frame as soon as it is ripe if this is possible. Sow stored seed as early in the year as possible in a greenhouse. As soon as they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Division in spring or autumn might be possible.
We have almost no information on the needs of this species and do not know if it is hardy in Britain. We suggest growing it in a sunny position in a well-drained light or medium soil[K].
Central N. America – South Dakota to Nebraska, Wyoming, Colorado and Texas.

Become ungovernable, break the chains of the matrix; grow and forage your own food and medicine.

*None of the information on this website qualifies as professional medical advice. Take only what resonates with your heart and use your own personal responsibility for what’s best for you. For more information [brackets] [000], see bibliography.