Echinophora spinosa
Linn.
Prickly samphire, Sea Parsnip
no rights reserved, uploaded by Peter de Lange
no rights reserved, uploaded by Peter de Lange
(c) Papageorgiou Nikolaos, some rights reserved (CC BY-NC), uploaded by Papageorgiou Nikolaos
What to Eat
Edible parts: Roots, Leaves, Caution
The root has a parsnip-like flavour. Young leaves can be pickled.
Where to Find It
It is a Mediterranean climate plant. It grows on coastal stands.
Africa, Europe, France, Greece, Italy, Mediterranean, North Africa, Sicily, Spain,
How to Identify
A short hairy herb. It keeps growing from year to year. The leaves are divided 2-3 times with leaflets along the stalks. They are rigid. The lobes are thick and grooved above. There are spines at the tip. The flower umbels are white. There are 4-8 hairy rays. There are 4-8 narrow bracts. The fruit are egg-shaped with indistinct ridges.
How to Grow
None known
Propagation: Propagated by seed.
Medicinal Uses
None known
Other Uses
None known Special Uses
Wikipedia
Source ↗Echinophora spinosa, the prickly parsnip, is a species of plant in the genus Echinophora found in Europe.
References (4)
- Blamey, M and Grey-Wilson, C., 2005, Wild flowers of the Mediterranean. A & C Black London. p 155
- Hedrick, U.P., 1919, (Ed.), Sturtevant's edible plants of the world. p 285
- Lim, T. K., 2015, Edible Medicinal and Non Medicinal Plants. Volume 9, Modified Stems, Roots, Bulbs. Springer p 40
- Pasta, S., et al, 2020, An Updated Checklist of the Sicilian Native Edible Plants: Preserving the Traditional Ecological Knowledge of Century-Old Agro-Pastoral Landscapes. Frontiers in Plant Science. Volume 11|Article 388
