Spring parsley, known as Chimajá in Northern N.M.
| Botanical Name | Cymopterus acaulis, var. Fendleri |
| Common Name | Spring parsley, known as Chimajá in Northern N.M. |
| Family | Apiaceae - Parsley |
| Description | This perennial has glossy, deep green, dissected, pleasantly fragrant leaves. It has a very large, edible root. Spring parsley grows in sandy places. |
| Mature Size | 1” – 2” high |
| Bloom | In April and May, umbels of minute, 5-petaled, yellow flowers are gathered at the ends of short stalks which grow at the top of the basic stalk. |
| Interesting Facts | In late spring or early summer, the leaves become dry, brown and curled—nearly disappearing until the following spring. |
| Traditional and Medicinal Uses | The leaves are chewed as a mouth freshener. Fresh or dried leaves are used as seasoning in stews, beans and salsa. People eat the root raw. Many years ago Chimajá was added to bottles of whisky. Dry leaves and flowers have been boiled and this tea was taken for weakness and stomach trouble. |
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Photo by Janice Tucker for SFBG
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Photo by Janice Tucker for SFBG
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