Cymopterus glomeratus
DC.
Biscuit root, Corkwing, Wafer parsnip
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(c) Audrey Morris, some rights reserved (CC BY-NC), uploaded by Audrey Morris
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Summary
Source: WikipediaCymopterus glomeratus (Fendler's spring-parsley, Fendler's cymopterus, plains springparsley), now including Cymopterus acaulis, is a flowering plant. This plant is an aromatic plant of the family Apiaceae, a family of commonly known as the “celery, carrot, or parsley” family. The genus name comes from the Greek word, “Cyma” which means “wave” and “Pteron” which means “wing”, and combines to form the genus “Cymopterus”. Incorrectly known as Cymopterus acaulis, a multivariate and phylogenic analysis of this plant species found that there were “not geographically distinguishable based on their overlapping or adjacent distributions” and proposed to recognize as Cymopterus acaulis and all of its varieties as one species as Cymopterus glomeratus. There were five varieties of Cymopterus acaulis, which include var. C. acaulis, var. C. fendleri, var. C. greeleyorum, var. C. higginsii, and var. C. parvus.
Description
A temperate herb of the Apiaceae family with edible roots, young stems, and leaves.
This description is brief — help expand it
Edible Uses
The roots, young stems, and leaves are eaten raw or cooked. The roots are added to meat for flavoring.
Traditional Uses
The roots, young stems, and leaves are eaten raw or cooked. The roots are added to meat for flavour.
This uses section is brief — help expand it
Distribution
It is a temperate plant.
Where It Grows
North America, USA
Synonyms
References (2)
- Hedrick, U.P., 1919, (Ed.), Sturtevant's edible plants of the world. p 257
- Kermath, B. M., et al, 2014, Food Plants in the Americas: A survey of the domesticated, cultivated and wild plants used for Human food in North, Central and South America and the Caribbean. On line draft. p 291 (As Cymopteris acaulis var. fendleri)
