Wild Parsnip(Pastinaca sativa) The leaves have a strong herby flavor, somewhere between parsley and parsnip root with an added aroma of coconut. They can be chopped and added into salads, stir fries, soups or stews.
The very young, furled leaves can be battered in a light tempura.
Dried parsnip leaves are an excellent herb and can be used to flavor or garnish dishes in place of parsley.
The sap contains furanocoumarins, compounds which cause skin burns when the skin is brushed with sap and then exposed to sunlight. The sap is particularly prevalent in the mature leaves. To avoid the burns, be sure to wash your hands after handling parsnip leaves, before going out into the sunshine.