Cow Parsley (Anthriscus sylvestris)

Family: Apiaceae or Umbelliferae | Edibility: Edible (2/5)

A herbaceous biennial or short-lived perennial plant in the family Apiaceae and related to parsley, carrot, hemlock and hogweed. that can be confused with giant cow parsley (Heracleum mantegazzianum) or French cow parsley (Orlaya grandiflora). Some medicinal, edible and other uses although it does have an unpleasant flavour. Common names include cow parsley, wild chervil, wild beaked parsley, keck,or Queen Anne's lace.

Edible Parts & Harvest Seasons

Edible Parts: Leaves, Roots/Tubers

Harvest Seasons: Early Summer, Fall, Spring, Winter

Flavor & Culinary Uses

flavouring. — The leaves are eaten raw, cooked as a potherb or used as a flavouring.; They taste somewhat less than wonderful.

Habitat & North American Range

A very common plant of roadsides, hedges etc. (Zone 6, Zone 7, Zone 8, Zone 9)