Smyrnium perfoliatum

Physical Characteristics

Smyrnium perfoliatum is a BIENNIAL growing to 1.5 m (5ft) by 0.6 m (2ft in). See above for USDA hardiness. It is hardy to UK zone 6 and is not frost tender. It is in flower from June to August, and the seeds ripen from July to September. The species is hermaphrodite (has both male and female organs) and is pollinated by Insects. The plant is self-fertile. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil.

Distribution

S. Europe to Asia. Occasionally naturalized in Britain.

Habitats

Woodland Garden Dappled Shade; Shady Edge; Hedgerow;

Edible Uses

Edible Parts: Flowers Leaves Shoots Stem Edible Uses: Condiment Leaves and young shoots - raw in salads or cooked in soups, stews etc[2, 5, 8, 12, 27, 37, 115, 183]. The plant commences growth in the autumn and the leaves are often available throughout the winter[5, 52]. They have a rather strong celery-like flavour and are often blanched (by excluding light from the growing plant) before use[183]. Leafy seedlings can be used as a parsley substitute[183]. Stem - raw or cooked[2, 5, 8, 12, 27, 37, 53, 115]. Tasting somewhat like celery[17], it is often blanched (by excluding light) before use[183]. This species is considered to be superior to the related S. olusatrum because it not only blanches better but is also more crisp and tender and not so harsh flavoured[183]. Flower buds - raw[12, 52]. A celery-like flavour, they can be added to salads. The spicy seeds are used as a pepper substitute[52, 183]. Root - cooked. Boiled and used in soups. the root is said to be more tender if it has been kept in a cool place all winter[183].

Medicinal Uses

None known

Known Hazards

None known