Pokintsomo (Cow Parsnip)

Learn about native plants along this nature trail.

NPS Photo

This member of the carrot family is common in moist hollows along intermittent streams. Young leaves are delicious in salads or cooked, but as they age the taste becomes too strong. The cooked roots are said to taste like rutabagas. The young stems can be peeled and eaten raw but are best cooked. Great care should be taken when identifying this plant as it resembles poisonous water hemlock.