Mountain Spring Parsley
Herb: Mountain Spring Parsley
Latin name: Cymopterus montanus
Synonyms: Phellopterus montanus
Edible parts of Mountain Spring Parsley:Root - raw or cooked. The root is spindle-shaped and parsnip-like, but it is much softer, sweeter and more tender than a parsnip. It is used as a vegetable. The root has been peeled, baked then dried and ground into a powder and used as an occasional substitute for corn meal. Seed - raw or cooked.
Description of the plant:
(7 3/4 inch)
Habitat of the herb:Dry soils. Dry hills and valleys at elevations of 1200 - 2100 metres.
Propagation of Mountain Spring Parsley: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 the herb:Dry soils. Dry hills and valleys at elevations of 1200 - 2100 metres.
Medicinal use of Mountain Spring Parsley:None known
Known hazards of Cymopterus montanus:None known
Plant information taken from the Plants For A Future.