Trachymene incisa – Wild Parsnip (plant)
A member of the Apiaceae family native to subtropical and temperate parts of the Australian east coast. Growing in colonies on sandy and low fertility coastal heath soils and rocky outcrop country. Locally common.
Wild Parsnip has been described by author Tim Low as one of Australia’s tastiest native foods, warranting further development as a vegetable crop. I can’t help but agree. Edible both uncooked and cooked, it has a taste like most other Apiaceae, a carrot-like soft flavour, not as strong as a parsnip. Can be grown as either an annual, biennial or perennial.
Care and Cultivation of Trachymene incisa
Full sun to part shade position. Drought tolerant. Can be used as succulent bonsai although I can’t attest to its longevity in cultivation.