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Hogweed, Common

Hogweed, Common

Product number: 019000
Origin: Europe
Latin: Heracleum sphondylium

No, this is NOT the Giant Hogweed that causes severe skin irritation... only if you are very sensitive to all umbellifers can you experience problems when touching the stems. This perennial species is 90-180 cm tall, produces bright white umbels, and has interesting properties for culinary use. In the Baltic states and Russia, freshly grown stems (before the leaves unfold) are laid out to dry in the sun. Sweet, white crystals then form on these stems. The 15-20 cm long, young stems can be eaten and taste like a combination of sweet cucumber, coconut, and mandarins. Older stems can be eaten peeled. When peeling, gloves should be worn to prevent skin irritation. The large, aromatic flower buds can be used raw in salads from May to August. The seeds are very tasty: the flavour is somewhat comparable to that of cardamom, bergamot, lemon, and camphor. They can be used in cooking but also ground in salads.
There are also known medical applications; consult reliable books or websites for these.
Bees love the flowers!

Names:
Latin: Heracleum sphondylium
Dutch: Berenklauw, Gewone
Also: Onweerbloem
English: Hogweed, Cow Parsnip

Sowing method: Sow in a seed tray, first provide warmth for 2-4 weeks (18-22°C), then a cold period in, for example, the refrigerator (+4°C) for 4-6 weeks, then slowly warm up to room temperature, after which germination will follow. Sowing directly in the ground is also an option; then simply let winter pass over them, and germination will occur in the spring.

Sowing/planting time: