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.