Cow-parsnip (Heracleum lanatum)

Gitxsan Name: ha'mook
Carrier name: ggus

Botanical Description

• perennial 1-3 metres tall, hairy, single-stemmed, stems hollow with strong pungent odor when mature
• large broad leaves, divided into three large segments, coarsely toothed
• numerous small, white flowers in large umbrella-like duster
• found in streambanks, moist slopes, roadsides, clearings, deciduous forest, woodland openings
• low to moderate elevations                                                       

Photo courtesy of Robert Norton (54kB)

Ethnobotanical Use

It was known as "Indian celery" and also as "Indian rhubarb".  It was and still is used as a green vegetable in the Gitxsan diet. The young stalks, also referred to as the second growth which was distinguished from the first by the absence of "hairs" on the stalk, and the leafy stems were harvested, the outer layer peeled off and then eaten raw or sautéed in a skillet until bright green. Traditionally the raw stems and stalks were eaten with oolichan grease, but more often now they are dipped in sugar.

The dry hollow stems could be used to make toy flutes, moose whistles and blowguns. The Gitxsan harvested the roots and mashed them while they were fresh as a poultice for rheumatic swellings and boils.

CAUTION: Take care to correctly differentiate it from the poisonous water-hemlock and poison-hemlock. Cow-parsnip may also cause dermatitis.

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This digital collection was produced under contract to the SchoolNet Digital Collection Program, Industry Canada.
Revised: 09/20/98