The Temperate Database is in the process of being updated, with new records being added and old ones being checked and brought up to date where necessary. This record has not yet been checked and updated.
Common Name: Mountain Spring Parsley
Cymopterus montanus is a perennial plant that can grow up to 0.20 metres tall.
It is harvested from the wild for local use as a food.
Central N. America - South Dakota to Nebraska, Wyoming, Colorado and Texas.
]. Dry hills and valleys at elevations of 1200 - 2100 metres.
We have almost no information on the needs of this species and do not know if it is hardy in Britain. We suggest growing it in a sunny position in a well-drained light or medium soil[
Root - raw or cooked[
]. The root is spindle-shaped and parsnip-like, but it is much softer, sweeter and more tender than a parsnip[
]. It is used as a vegetable[
]. The root has been peeled, baked then dried and ground into a powder and used as an occasional substitute for corn meal[
Seed - raw or cooked[
Seed - we have no information on this species but suggest sowing the seed in a cold frame as soon as it is ripe if this is possible. Sow stored seed as early in the year as possible in a greenhouse. As soon as they are large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts.
Division in spring or autumn might be possible.