More on hogweeds
 

Prowling about the foodstuffs on the net, I found that one of the
hogweeds, /Heracleum persicum/, provides a spice in Iranian cooking.
Quite a contrast with the hogweeds we've seen discussed here; and
anything good enough for Iranian cuisine is worth investigation. It
doesn't seem to be mentioned in Claudia Roden's /Middle Eastern
Cooking/. More at
http://en.wikipedia.org/wiki/Heracleum_persicum
where it's said to have been found in one area of Sweden, though not
included in Collins' /Wild Flowers of Br and N Europe/. I suppose that
was probably a deliberate or accidental introduction.

--
Mike.

H lanatum - NW America - roots, flowers, young stems eaten as a vegetable
H persicum - Iran - seeds used locally as condiment in pickles
H sphonodylium - Europe, Asia, N America - boiled leaves and fruits fermented to make a drink (Bartsch) esp in C Europe, used in France to make liqueurs
H wallichii - Sikkim, Nepal roots used locally as tonic and aphrodisiac

Usher, A Dictionary of Plants used by Man

More on hogweeds
 

"kay" wrote in message
...

'Mike Lyle[_1_ Wrote:
;921330']Prowling about the foodstuffs on the net, I found that one of
the
hogweeds, /Heracleum persicum/, provides a spice in Iranian cooking.
Quite a contrast with the hogweeds we've seen discussed here; and
anything good enough for Iranian cuisine is worth investigation. It
doesn't seem to be mentioned in Claudia Roden's /Middle Eastern
Cooking/. More at
'Heracleum persicum - Wikipedia, the free encyclopedia'
(http://tinyurl.com/26b6h6x)
where it's said to have been found in one area of Sweden, though not
included in Collins' /Wild Flowers of Br and N Europe/. I suppose that
was probably a deliberate or accidental introduction.


H lanatum - NW America - roots, flowers, young stems eaten as a
vegetable
H persicum - Iran - seeds used locally as condiment in pickles
H sphonodylium - Europe, Asia, N America - boiled leaves and fruits
fermented to make a drink (Bartsch) esp in C Europe, used in France to
make liqueurs
H wallichii - Sikkim, Nepal roots used locally as tonic and aphrodisiac

Usher, A Dictionary of Plants used by Man




--
kay

Just be careful you can tell the difference between them and Hemlock which
is the most prevalent in this valley


--
Charlie, Gardening in Cornwall
Holders of National Collections of Clematis viticella
and Lapageria rosea cvs
http://www.roselandhouse.co.uk

More on hogweeds
 

On Mon, 16 May 2011 15:19:03 +0100, "Charlie Pridham"
wrote:


"kay" wrote in message
...

'Mike Lyle[_1_ Wrote:
;921330']Prowling about the foodstuffs on the net, I found that one of
the
hogweeds, /Heracleum persicum/, provides a spice in Iranian cooking.
Quite a contrast with the hogweeds we've seen discussed here; and
anything good enough for Iranian cuisine is worth investigation. It
doesn't seem to be mentioned in Claudia Roden's /Middle Eastern
Cooking/. More at
'Heracleum persicum - Wikipedia, the free encyclopedia'
(http://tinyurl.com/26b6h6x)
where it's said to have been found in one area of Sweden, though not
included in Collins' /Wild Flowers of Br and N Europe/. I suppose that
was probably a deliberate or accidental introduction.


H lanatum - NW America - roots, flowers, young stems eaten as a
vegetable
H persicum - Iran - seeds used locally as condiment in pickles
H sphonodylium - Europe, Asia, N America - boiled leaves and fruits
fermented to make a drink (Bartsch) esp in C Europe, used in France to
make liqueurs
H wallichii - Sikkim, Nepal roots used locally as tonic and aphrodisiac

Usher, A Dictionary of Plants used by Man

Just be careful you can tell the difference between them and Hemlock which
is the most prevalent in this valley

I'm wary of the whole family! But I'm not bad at telling the
difference.

--
Mike.