Large Hogweed aerial part powder – Heracleum sphondylium

Hogweed powder is obtained by drying and then grinding the leaves, young stems and flower umbels of Heracleum sphondylium . Its powerful taste is sometimes reminiscent of celery or angelica. Used as a local spice, it goes well with soups, marinades, vegetable patties or infusions of rustic plants.

Description

Fine, pale green to brownish-green powder. Musky, herbaceous, slightly spicy odor. Can be incorporated into food preparations or infused.

Nomenclature

• Common names: Hogweed, Common Hogweed, Hogweed
• Latin name: Heracleum sphondylium
• Family: Apiaceae
• Part used: Aerial part (leaves, stems, umbels)
• Form: Powder
• Origin: Europe, temperate zones
• English name: Common hogweed powder
• Name in German: Wiesen-Bärenklau Pulver
• Name in Spanish: Polvo de berza común
• Name in Italian: Polvere di panace comune
• Name in Arabic: مسحوق البَرْسة (Masḥūq al-Barsa)

Main virtues

This powder is used in cooking to enhance dishes, or in infusions to stimulate digestion. Its unique aromatic profile makes it a natural alternative to more traditional spices.

Main constituents

Aromatic compounds (furanocoumarins in small quantities), flavonoids, mucilages, essential oils.

Use and dosage

• In cooking: 1/2 to 1 teaspoon in soups, stews or vegetable stuffings.
• Infusion: 1 teaspoon in 250 ml of hot water, infuse for 5 to 8 minutes.
• Spice blend: with nettle, lovage, wild garlic for a wild seasoning.

Precautions, side effects and contraindications

• No specific regulations known.
• Avoid confusion with giant hogweed (toxic).
• Do not consume too much, especially in case of digestive sensitivity.

History and origin

A hardy plant native to European meadows and paths, hogweed was once valued as a supplementary vegetable and country herb. Its powder is now being reclaimed in regional cuisines and nature-inspired dishes.

Miscellaneous information

• Storage: away from humidity, light and heat.
• Packaging: opaque jar, kraft bag or airtight box.
• Appearance: fine, green-brown powder.
• Odor: aromatic, musky, wild.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Corpus of hardy edible plants
• European food flora
• Popular and traditional uses of wild plants

🔎 Information

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