The flowers can be used just like the flowers of fennel, dill and cilantro, as decoration with a pungent and sweet carrot flavor.
In the height of summer when the seeds are developing they can be used as a flavoring. The spice has aromas of coconut, cardamom, citrus peel, parsnip, fennel and a degree of heat like black pepper. At the moment these tiny Wild Parsnips the roots are about 4 inches long and fairly slim. They are tender, sweet and full of the aromas of a cultivated parsnip.
Parsnip is regarded as an invasive species, a 'noxious weed'. We can see it lining the roads and inhabiting wasted spaces all around our area. Its dominance is a result of disregard for indigenous ecology that comes with monoculture. Whether we like it or not, parsnip is here to stay. We should, willingly or dutifully, find it delicious and eat it: just one way to assert ourselves as the cornerstone of environmental balance.