| Heracleum persicum | |
|---|---|
_(Heracleum_persicum)_-_And%25C3%25B8y%2c_Norway_2023-07-10.jpg) | |
| InAndøy, Norway | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Apiales |
| Family: | Apiaceae |
| Genus: | Heracleum |
| Species: | H. persicum |
| Binomial name | |
| Heracleum persicum | |
Heracleum persicum, commonly known asPersian hogweed or by its native namegolpar (Persian:گلپر), is a species ofhogweed, aperennial herbaceous plant in the carrot familyApiaceae. It grows wild in humid mountainous regions in Iran and some adjacent areas. Having been introduced in the 1830s, it has spread acrossScandinavia. It is now very common in northernNorway, where one of its names isTromsø palm (after the city ofTromsø).[1][2]The plant has also been spotted in Sweden.[3] In Finland, it has been declared an invasive species.[4]
Persian hogweed is apolycarpic perennial,[5][6] that is, a mature plant flowers and bears fruit season after season.
In Europe, Persian hogweed is included since 2016 in the list of Invasive Alien Species of Union concern (the Union list).[7] This implies that this species cannot be imported, cultivated, transported, commercialized, planted, or intentionally released into the environment in the whole of the European Union.[7]
The seeds are used as a spice inPersian cooking. The very thin, small mericarps (seed-like fruits) are aromatic and slightly bitter. They are usually sold in powdered form and are often erroneously sold as "angelica seeds". The powder is sprinkled overbroad beans,lentils and otherlegumes, and potatoes.
Golpar is also used in soups and stews, or sprinkled overpomegranate arils.[8] Golpar is also mixed with vinegar into which broad beans are dipped before eating.[9]
Golpar can be used in small amounts (1 or 2 tsp per pound) when cooking beans and is alleged to reduce the effect of gas in the digestive tract associated with consuming beans.[10][failed verification][dubious –discuss][11]
InPersian cuisine, the petals are used in the spice mixtureadvieh to flavor rice dishes, as well as in chicken, fish, and bean dishes.[citation needed]
The tender leaves and leaf stalks can also be pickled (known asgolpar torshi).[citation needed]
Thechemicals composition in golpar (Persian hogweed) are:hexyl acetate,acetyl acetate,methyl butyrate,ethyl butyrate, and various otheracids that are responsible for its pungent smell. Also, there is a kind of oily andvolatileessential oil in theHeracleum persicum plant, which is used to flavor some foods.[12]
The sap of the Tromsø palm containsfuranocoumarins, which in combination withultraviolet light, leads tophytophotodermatitis.[6] There is some anecdotal evidence thatH. persicum may be less dangerous thanH. mantegazzianum with respect tophototoxicity.[1]
Known ways to fight Tromsø palm are the constant cutting of new shoots. When cutting down, protective equipment is recommended, and metal cutting tools should be cleaned after use because the juice is oxidizing.[citation needed]