COW PARSNIP

In my continuing education as a naturopathic doctor, I've spent some time working with an incredible herbalist. He would tell fantastic stories about trekking through the Rocky Mountains, and in one of the stories he got incredibly ill, but was able to forage the medicine he needed to heal himself and continue on. This story really stuck in my mind, and I've since fantasized about being as competent as him one day.

On this recent trip out west, I paired down my kit to keep my travelling light, and forced myself to be as minimal as possible with my cooking tools and ingredients. It was a great test for myself, to see how far I had come over the years.

One ingredient that was an incredible resource for me was Cow-Parsnip (Heracleum maximum). It is often referred to as Indian Rhubarb or Wild Rhubarb.

The plant can be used in its many stages throughout the year. The young shoots that appear in early to mid spring can be used like a young, tender leafy vegetable and is delicious sautéed in some fat. Young leaves can be used wilted at the end of a dish. Stalks can be used similarly to celery. Flower blossoms can be battered and fried like zucchini flower. Seeds can be used dried and used a seasoning.

Although it has been reported to be consumed raw by indigenous peoples, the plant can cause indigestion in larger quantities. So, I always serve them cooked and if using the stem I remove the outer skin where the irritant is most concentrated to avoid risk. My favorite preparation is simple. I char the stalks in the fire prior to peeling, slice, and serve with some butter.

Historically, the First Nations of the eastern Canada used infusions of Heracleum maximum roots for the treatment of respiratory ailments such as tuberculosis, which recent research has backed by identifying antimycobacterial constituents in the roots.

Dr. Cristina Allen ND
Naturopathic Doctor