Foraging for common hogweed before it’s flowered and gone to seed, comes with a word of caution for beginners – be aware not to confuse it with it’s rightly-feared larger cousin, Giant Hogweed. Whilst common hogweed is one of the easier of the (potentially deadly) carrot family to identify safely, as with all wild ingredients – always be 100% sure before consuming.
In this guide, we’re focusing on just the seeds, which appear on the plant well after it’s reached full size (up to 1.8m) in late summer / early autumn. The size of the plant at full maturity is a good indication that you’re not dealing with giant hogweed – as giant hogweed is much much larger, towering up to heights of 6m.
Common hogweed buds in the spring and flowers throughout the summer, umbels of white flowers (up to 20cm), before they are fertilised and then carry greed seeds that brown with age. When dry, the seeds are very delicate paper-like discs, we’d advise you pick them gently to avoid all the seeds falling off!
This wildflower can be found almost anywhere, and is mostly found growing in damp ditches and hedgerows, along riversides, in open woodland, and in meadows and rough grassland.
When the plant starts to die back for the year, it’s time to harvest the little seed pods – this is generally in late summer to early autumn. You may still be able to find seeds hanging on throughout the winter, especially in sheltered locations. Be sure to pick them before the wind blows them all away!
Common hogweed seeds bring incredible flavour to our wild larder – without having to use imported spices imported from far far away.
When the seeds are green and juicy, they have a coriander-like flavour with a citrussy tang. These green seed casings dry out naturally on the plant and develop into delicate paper-like seed discs, with a flavour that’s a mix of burnt orange, coriander and cardamon. The flavour when dry is a little more mellow and spiced.
When picked dry, you can pop them in an airtight jar to use throughout the seasons ahead. As with many spices, roasting the seeds in a dry skillet before using really lifts the aromatics.
Common hogweed seeds are great in baking, try adding them to cookies, flapjacks or in this hogweed parkin recipe.
It also works extremely well in drinks and cocktails. Try infusing them into gin, rum or brandy, or adding them as a mulling spice to a mulled cider. We love this hogweed infused Rum called ‘Rum and Cake’ by our friends Buck and Birch, if you don’t fancy making it yourselves!
One of our favourite ways to use common hogweed seeds is in our wild chai, mulled with dried magnolia petals (for gingery notes) and wood aven root (for clovey notes) – it’s something we serve at many of our events and courses here at The Salt Box.
Another favourite is making a common hogweed seed and chilli butter, and smothering corn in the cobs with the butter after grilling them over the fire or in a hot oven.
You can also use the seeds as an alternative to cardamon/coriander in curries and dals.
Common hogweed has featured in herbal medicine as an aphrodisiac, digestive aid, sedative and to treat chest complaints.
According to Irish folklore, they were also a remedy for many common complaints, such as jaundice, warts and sores.
The name of this tall wayside wildflower comes from its farming history, as it was once frequently collected and bundled by villagers in the summer months and used as pig-fodder.
Common Hogweed is a plant with many old county names; in Cornwall it was called Gipsy’s Lace or Limberscrimps, in Northamptonshire it was Wippul-Squip, and in Gloucestershire it was Cowbumble, just to name a few! Although these names are no longer in regular use it is still commonly called ‘Cow Parsnip’.
Its hollow stalks were once used as water pistols by children, and by adults as straws to drink cider, or as a cigarette substitute!
There are a group of chemicals known as Furanocoumarins (or Furocoumarins) that occur within Common Hogweed. These Furanocoumarins have phototoxic, carcinogenic, and mutagenic properties. If the skin is splashed with sap during harvesting or strimming, for example, and exposed to UV light, a severe reaction can occur. The reaction manifests in the form of burns – from a sun-burn like effect to blisters.
If you’re picking the seeds when they’re green – you should wear gloves when harvesting. If you pick them when they are dry and the plant is dead, you needn’t worry about the above.
Some sources claim the plant as an emmenagogue, which means it encourages menstrual bleeding, thus best avoided during pregnancy.
Common Hogweed is a relative of celery, an allergen that is relatively common.
Foraging for common hogweed before it’s flowered and gone to seed, comes with a word of caution for beginners – be aware not to confuse it with it’s rightly-feared larger cousin, Giant Hogweed. Whilst common hogweed is one of the easier of the (potentially deadly) carrot family to identify safely, as with all wild ingredients – always be 100% sure before consuming.
In this guide, we’re focusing on just the seeds, which appear on the plant well after it’s reached full size (up to 1.8m) in late summer / early autumn. The size of the plant at full maturity is a good indication that you’re not dealing with giant hogweed – as giant hogweed is much much larger, towering up to heights of 6m.
Many of our Cookery Courses include a short foraging walk as part of the day, introducing you to a handful of commonly found wild ingredients.
There are a wide range of resources on foraging. Here are just a handful of our favourite books.
Explore our small range of foraging accesories, including hand woven willow baskets, British wax cotton belt bags, and our favourite foraging books.
Ask permission.
Essential if you’re picking on private land. As with everything, respect is key and goes a long way.
If in doubt, leave it out.
Why rush? Nature isn’t going anywhere! Take time to ensure you safely identify your finds.
One step at a time.
No one becomes an expert overnight. Build up your identification skills and your confidence will grow.
Enjoy the process.
Foraging is not only about what you pick but the experience – Immerse yourself in nature and appreciate the little things. The fresh air, birds chirping, a light breeze or the feel of soil beneath your feet.
Celebrate locality.
With an abundance of forage at your doorstep, why not start local?
The 10% rule.
Only take what you need (or 10% of what is available). This not only means that you leave plenty for other foragers, but also local wildlife. We want to enjoy our ecosystem not damage it.
Leave room for regrowth.
Never uproot a plant so that it is always able to regrow after you have foraged from it.
Wash before consumption.
Always give your foraging finds a good wash before consuming, especially when picking on busy routes/path.
