I picked my first cow parsley of 2026 while the first frost of the year descended a couple of weeks ago. It’s one of the first greens to take advantage of the open space while everything else is still dying back or sleeping.I never used to gather cow parsley when it was just emerging from the ground when I started foraging. I knew what it was when it was dancing along the roads in late spring and providing all that beautiful frothy foliage but identifying it when it was young was just too scary for me. That is because cow parsley is in the carrot or apiacea family which has some of our most dangerous native plants. Two that I now know the best are poison hemlock and hemlock water dropwort. The latter is the one I find most commonly here in Co. Down and Co. Antrim with it being very prevalent among all of our waterways. Many young apiacea plants look superficially similar when just emerging so, although I knew cow parsley was edible, I did not gather it.
When I was first introduced to hemlock water drop-wort it was by legendary Belfast foraging guide Dermot Hughes at Lagan Meadows. I was delighted! At last, I could look and get close to a plant that I had wanted to observe and ingrain to my memory first hand. I had the same experience when I first came across poison hemlock which was growing in Ormeau park about 6 years ago. Yes, there you are! And now I know exactly what you look like. For me, there is no replacing the experience of viewing something first hand. Photos are great and books are necessary for detail but having something right in front of you to observe, hold, smell and view its surroundings. That is why I still make an effort to go along to other foraging walks and nature guides. You will always learn something in the field.
So, how do I know it’s cow parsley? I need to use a number of identifiers to be sure. Time of year, location, checking the stem, foliage, height and looking closely at the base and joints and most of all, practice! I have used and really appreciate Mark Williams guide to aid with identification and he has great photos there too. And, obviously, don’t take a chance if you aren’t sure.
Finally, the flavour! At this time of year it’s so nice to have something fresh and free to add to my winter dishes. Cow parsley tastes like what its name suggests – like parsley but a bit more grassy and sometimes a little bitter. Like Mark above, I like the early flower stems the best for flavour and I will definitely write up a recipe for those when they emerge later in the season. But, these fresh early leaves are still a great addition to a green goddess-eque salad dressing that I’ve written up over here. Want to get to know your carrots? Then join me on one of my walks in Belfast coming up very soon over on my events page.
Want to get to know your carrots? Then join me on one of my walks in Belfast coming up very soon over on my events page.
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feasting on weeds 
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