Herb: Plains Springparsley

Latin name: Cymopterus acaulis

Synonyms: Cymopterus glomeratus

Family: Umbelliferae

Edible parts of Plains Springparsley:

Root - raw or cooked. A pleasant taste. The young roots in spring are the best, but roots can also be eaten at other times of the year. Only the young roots should be used. (Does this mean that the older roots can be harmful? See the notes above on toxicity) Leaves and young shoots - raw or cooked.

Description of the plant:


10 cm
(4 inches)

Habitat of the herb:

Dry flats and hillsides, on plains and in valleys.

Other uses of Plains Springparsley:

The water from boiling up old roots is used as an insecticide.

Propagation of the herb:

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.

Cultivation of Plains Springparsley:

Dry flats and hillsides, on plains and in valleys.

Medicinal use of the herb:

None known

Known hazards of Cymopterus acaulis:

Although no reports of toxicity have been seen, we have some reservations on this root, particularly as it gets old, because of its recorded use as an insecticide.

Plant information taken from the Plants For A Future.