Mountain Spring Parsley
Cymopterus montanus
Educational content — not medical, botanical, or professional advice. Plant identification, safety, and edibility depend on local conditions, cultivars, and correct identification. Consult a qualified botanist or forager before consuming or handling wild specimens. How we source & review →
Pl. 05F7 — Cymopterus montanus
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IOverview
Overview
Mountain Spring Parsley (Cymopterus montanus) is a perennial plant native to the prairies and mountains of Colorado, Kansas, Nebraska, New Mexico, Oklahoma, South Dakota, Texas, and Wyoming. It thrives in full sun and can tolerate both dry and moist conditions, growing best in light, medium, or heavy soil types. This plant reaches a height of about 0.2 meters and is known for its edible roots and seeds, making it a valuable resource in the wild. One distinctive feature of Mountain Spring Parsley is its adaptability to various habitats within its native range.
Quick answers
What is Mountain Spring Parsley?
Mountain Spring Parsley (Cymopterus montanus) is a perennial plant native to the prairies and mountains of Colorado, Kansas, Nebraska, New Mexico, Oklahoma, South Dakota, Texas, and Wyoming. It thrives in full sun and can tolerate both dry and moist conditions, growing best in light, medium, or heavy soil types.
Growingconditions · propagation · uses
VCultivation
Cultivation
Mountain Spring Parsley thrives in full sun and prefers well-drained soil that can be light (sandy), medium, or heavy (clay). It is drought-tolerant but will also grow in moist conditions. This perennial reaches a height of about 0.2 meters and is hardy in temperate regions. For propagation, seeds are the preferred method. The plant's edible parts include both its roots and seeds.
Light
Full sun
Water
Dry, Moist
Soil
Light (sandy), Medium, Heavy (clay)
Life cycle
Perennial
Mature size
0.2 m tall
For first-time growers
How to grow Mountain Spring Parsley for the first time
8steps
Start with Mountain Spring Parsley as a simple perennial for your garden, focusing on basic care.
- 1
What you'll need
A small shovel or trowel, seeds or young plants, and a watering can.
- 2
Best time to plant
Plant in spring after the last frost or in fall before the first freeze.
- 3
Soil and container prep
Ensure soil is well-draining with a mix of light (sandy), medium, or heavy clay. Containers should have good drainage holes.
- 4
Sowing or transplanting
Direct sow seeds in the garden or start them indoors 4-6 weeks before planting outside. Transplant young plants carefully to avoid damaging roots.
- 5
First two weeks
Water regularly, keeping soil moist but not waterlogged. Monitor for pests and diseases.
- 6
Ongoing care
Provide full sun exposure and minimal watering once established. Prune dead foliage as needed to maintain plant health.
- 7
Harvest or pruning
Prune back after flowering to encourage new growth and prevent self-seeding.
- 8
Common mistakes
Overwatering, planting in poorly draining soil, neglecting sun exposure, and not providing enough space for root development.
VIEdible & utility
Edible & utility
Edible parts:RootSeed
Edible uses: The Mountain Spring Parsley's root and seeds are edible. The roots can be dug up and eaten raw or cooked, while the seeds are often used in dried form for flavoring dishes. Skip the preparation details to maintain brevity.
Contextrange · companions · related
VIIDistribution
14 native · 0 introduced
Distribution
14 native · 0 introducedDistribution across0 continents· 14 native
Broader regions
native:Kansas, Nebraska, Oklahoma, South Dakota, Colorado, New Mexico, Texas, Wyoming, Arizona, Mexico Northeast, Mexico Northwest, Mexico Southwest, Nevada, Utah
IXSpecimen gallery
1 image
Specimen gallery
1 imageXI
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Companion planting
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Back to the cataloguePlant id · 05f7603c-0db5-429f-9708-ed3258ddaaa7
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