Category Archives: Plants

The plants category includes all posts that relate to identifying non-edible, poisonous and edible plants. Although, please note that these are just my experiences and notes; Don’t touch anything unless you can be 100% sure what it is.

Himalayan Balsam – Invasive Pest or Tasty Food?

 

I was out for a walk around the Lee Valley last night, particularly looking out for Elderberries and Yarrow for some home-brewing projects I have planned. I found what I needed, but I could help also noticing the huge amounts of pink flowering Himalayan Balsam along the river’s edge just about everywhere.

Himalayan Balsam

Whilst it looks very pretty, it’s a controversial plant as it’s the invasive immigrant, Himalayan Balsam (Impatiens glandulifera). It is highly invasive, and tends to choke up rivers quite quickly.

Himalayan Balsam

It does this with an amazing seed spreading system, which involves the seed heads ‘exploding’ and flinging the seeds up to seven feet away.

Exploding Seed Head

However, there is a positive aspect to this plant. Most of it is edible, and being in such abundance and widely hated, there is no reason not to collect some (carefully) and cook it up!

Himalayan Balsam Recipes

A quick internet search for “Himalayan Balsam Recipes” will turn up plenty of results for you. I won’t copy them here (unless it’s to review them after I’ve given it a try), but some of the things I’ve seen include:

  • Champagne (Flowers)
  • Wine (Flowers)
  • Curry (Seeds)
  • Using the stem as a straw for drinks
  • Preserve (Flowers)
  • Falafel (Seeds)

Getting confident with the Apiaceae family, Hemlock – Conium maculatum

The Apiaceae family, formerly Umbellifers, also known as the carrot family, is the one that scares me the most. The simple reason is that whilst there are many edible species in the family, there are also a few deadly ones; And the worst part is that they look very similar. Hemlock, deadly, not only looks very similar to Cow Parsley, for example, but also grows right in the same spot! I mean, really!

Can you identify which Apiaceaes are in this picture?

Anyway, since my last outing, I’m feeling a lot more confident. The main reason is that whilst I’m still not 100% sure about positively identifying the edibles, I’m now 100% confident to identify Hemlock itself.

Hemlock Identification

How did I get there? Following the advice of my peers, and using multiple points of reference. As you can see from the picture above, looking at the leaves can narrow it down to maybe 5 of the Apiaceaes, but that’s not enough.

Warning – Please, please, please don’t take this as a definitive source. You really must be 100% sure for yourself, or you’re playing Russian roulette with herbs.

Colouring

The first clue that clinched it for me, was the purple spotting. Hemlock sometimes has purple spotting on the stems, like the photo below. Cow Parsley can also have purple on the stems, but with Cow Parsley the purple is like a wash of colour. On Hemlock it’s like someone flicked a purple ink-pen at it.

Cross-sections

The second clue, was the cross-section and shape of the stems. Hemlock has a circular, hairless stem, which is hollow. Cow Parsley has a ridged stem (similar to celery), minute hairs, and has much thicker walls to the hollow stem.

The leaf stems are a little different. Hemlock leaf stems are also circular and hollow, whereas Cow Parsley leaf stems are solid and a ‘V’ shape; Or, I prefer to think of it as 3 sided, where one of those sides has a groove in it to channel rain water.

Smell

The final thing that clinched it for me, was the smell. Cow Parsley smells like, well, Parsley. It’s generally considered that Hemlock has a really unappealing smell. When I first smelt it, I thought it was actually quite nice – If I smelt that as a men’s cologne, I’d be quite happy with it, but hold on; Would I want to put it in my mouth smelling like that? Oh god, no! That would be awful. There we go then.

Retrospective learnings

Of course, now that I have a 100% positive identification, I can look back at the plant and think about what else I notice. For example, compared to Cow Parsley, it’s quite a dark glossy green (NOTE: Plants’ colour can vary regionally as well as with age). The leaves’ “toothing” continues right to the end, whereas in Cow Parsley, the notches become less prominent toward the end. Also, I think that where the veins in the leaves cause an indentation and fold on the top of the leaf, it seems to be more pronounced in Hemlock.

It’s all about familiarity and confidence. I’ll be taking the time to smell and look at Hemlock every time I come across it, so recognising it becomes second nature. If you’re into foraging, I recommend you do the same, and never forget “If in doubt, leave it out”.

Scary Warning

And scary with good reason. I didn’t pick Cow Parsley as a comparison by random. They grow together and look similar. If you were in any doubt about just how poisonous Hemlock could be, lets start with the fact that there’s no cure for Hemlock poisoning. The poison causes muscle weakness, then paralysis from your toes upwards. Eventually, paralysis of the lungs and/or heart causes death.

Scared? You should be. I’m not scared now that I’m confident that I could easily identify Hemlock, but I will remain wary forever. I hope that you will too, and stay safe.