Wild Parsnip (trachymene incisa) is a slow-growing native perennial edible bush food.
With pretty white flowers and a fragrant sweet root, it is a great alternative to commercial carrots and parsnips.
Outside Australia the wild parsnip can also mean garden angelica or giant hogweed – don’t get it mixed up with those.


Eat the root either raw or cooked.
Use in salads, stir fries, roasted, dips or as a soup.


It can grow up to 80cm high.
In the second year it produces flowers, mostly spring to summer, and the roots are juiciest in the third year. Plant in groups and let them grow into clumps before harvesting.
Perfect for rockeries and plant borders or in pots.
Likes well-drained soil, so you may need to add some sand to your soil mix.
Good instructions on growing from seed at
Intriguingly the flowers undergo male and female phases, encouraging cross pollination with multiple plants.


A fantastic page at with gorgeous images, and recipes for soup, the ultimate hipster salad, chips and hummus. The ultimate parsnip reference site.



Type: Plant
Height: Low
Leaf Size: Small
Foliage: Evergreen
Permanence: Perennial


Bush Tucker: Yes
Edible Flower: Yes
Uses: Fruit, Salad, Vegetable
Fire Retardant: Unknown
Interest: High


Climate Zone: Subtropical, Arid, Warm Temperate
Planting Season: Spring
Harvesting Season: Spring, Summer
Sun/Shade: Full Sun
Soil: Well Drained
Frost Tolerant: Yes
Time to Maturity: 2-3yrs
Watering Preference: Moderate