Persian hogweed
StarHeracleum persicum
Synonyms: Heracleum carmeli, Heracleum glabrescens, Heracleum pubescens var. persicum, Heracleum amplissimum, Heracleum pubescens var. laeve
Western Herbalism Properties
Traditional Uses
In Iran, Heracleum persicum is a well-known culinary spice: the dried, ground fruit (golpar) is sprinkled on beans, lentils, pickles and fruit to season them and to reduce flatulence. In Persian traditional medicine the seed and fruit have also been used as a digestive and carminative remedy for stomach upset and bloating, and as an antiseptic (Mozaffarian, 2013).
Botanical Description
Heracleum persicum, the Persian hogweed and source of the spice golpar, is a tall perennial herb in the carrot family (Apiaceae) native to Iran and adjacent parts of the Middle East, growing in damp montane meadows and along streams. It produces a stout, hollow, ridged stem reaching 1–2 m or more from a thick rootstock. The large leaves are pinnately divided into broad, coarsely toothed and lobed segments and are roughly hairy. The tiny white flowers are borne in very large, flat-topped compound umbels, the outer flowers often with enlarged outer petals. The fruit is a flattened, broadly winged, aromatic schizocarp; when dried and ground it yields golpar, a pungent spice. Like other large hogweeds the sap contains furanocoumarins and is phototoxic, capable of causing blistering skin reactions on contact followed by sunlight, so the fresh plant must be handled with care.
This information is for educational purposes only and is not intended to replace professional medical advice. Always consult a qualified healthcare provider before using any herbal remedy, especially if you are pregnant, nursing, or taking medications.
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