Hogweed

This genus of 70 species of annuals, biennials, and perennials is distributed in northern temperate regions and on tropical mountains. Heracleum comes from the Greek herakleia, "in honor of Hercules", and alludes to the great size of some species. Gerard's Herball (1597) recommended Heracleum sphondylium for headaches, poor memory, melancholy, and agitation. It contains volatile oils and bergapten, a furanocoumarin that can cause photosensitivity. The fruits of the N American cow parsnip, H. lanatum, were used by eclectic physicians int he 19th century to treat epilepsy, while various native N American tribes used the roots externally for healing and pain relief. Heracleum maximum (also known as "cow parsley"), was similarly used for rheumatic pain and palpitations, and internally for indigestion and asthma. The difficulty in identifying white-flowered members of the parsley family, many of which are toxic, makes it potentially dangerous to use these plants for food or medicine.

Variable, stout biennial with hollow stems and rough, pinnate leaves, to 60cm (24in) long. White or pink flowers are produced in umbels, to 20cm (8in) across, in summer, followed by pale brown fruits.

Common Name:	Hogweed
Other Names:	Cow Parsnip, Keck
Botanical Name:	Heracleum sphondylium
Genus:	Heracleum
Family:	Apiaceae
Native Location:	Europe, Asia, and NW Africa
Cultivation:	Any soil in sun or partial shade. Heracleum sphondylium should not be confused with H. mantegazzianum (giant hogweed).
Propagation:	By seed sown in spring.
Harvest:	Plants are cut just before flowering for use fresh or dried in infusions. Leaves are cut before flowering, and fruits are collected when ripe for use in infusions, liquid extracts, and tinctures.
Height:	2m (6ft)
Width:	1.2m (4ft)
Hardiness:	Z3-9
Parts Used:	Whole plant, leaves, leaf stalks, fruits
Properties:	An aromatic, sedative, mildly expectorant herb that has a tonic effect on the digestion, lowers blood pressure, and is reputedly aphrodisiac.
Medicinal Uses:	Internally for laryngitis, bronchitis, and debility; little used today.
Culinary Uses:	Foliage and fruits are boiled and fermented to make beer, known as Parst, or Bartsch; leaf stalks are distilled either alone, or with bilberries, as a spirit (E Europe). Leaf stalks are tied in bundles and sun-dried until yellow, exuding a sugar substance eaten as a delicacy in Russia and Siberia. Young shoots are eaten raw or cooked like asparagus.
Warning:	Skin irritant in sunlight.
Bibliography:	Encyclopedia of Herbs by Deni BrownCopyright © 1995, 2001 Dorling Kindersley Limited. pg. 234