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Parsnip seed significantly deteriorates in viability if stored for long. Seeds are usually planted in early spring, as soon as the ground can be worked to a fine tilth, in the position where the plants are to grow. The growing plants are thinned and kept weed-free. Harvesting begins in late fall after the first frost and continues through winter.
The seeds are 8–12 mm (5 ⁄ 16 – 1 ⁄ 2 in) long and 5–8 mm (3 ⁄ 16 – 5 ⁄ 16 in) wide. Cow parsnip is a tall herbaceous perennial plant, [7] reaching heights of 3 metres (10 feet). [8] The stems are hollow and densely hairy. [9] The leaves are very large, up to 40 centimetres (16 inches) across and divided into three lobes. [8]
The seeds are dispersed short distances by wind, but can travel longer distances by water, animals, and people. Most seeds (95%) are found in the top 5 cm (2 in) of the soil within a few metres of the parent plant. Seeds may stay alive in the seed bank for more than five years. [15] [16] A seed deposited in the seed bank is initially dormant.
In fertile soils it grows readily from seed, and may be increased by division in spring or autumn. [13] Its leaves are sometimes used as a herb, either raw or cooked, with a rather strong or sweet taste similar to anise. Also edible are the roots (cooked like parsnips) and seeds (chewed raw). [7] It has a history of use as a medicinal herb. [5]
This plant has many uses in Native American medicine. The Zuni use an infusion of the root for body aches. The root is also chewed during curing ceremonies for various illnesses, and the crushed root and water used as wash and taken for sore throat. [ 22 ]
Position the seeds about 2 to 3 inches apart, or speed up planting by blending the carrot seeds with fine sand or potting mix and sprinkling the mixture lightly and evenly along a planting row.