Oenanthe peucedanifolia Pollich. Umbelliferae. Wild Parsley.
Europe and adjoining Asia. The roots have occasionally been eaten.
Oenanthe pimpinelloides Linn. Meadow Parsley.
Mediterranean countries. Its fleshy tubercles, according to Lindley, have occasionally been eaten.
Oenanthe sarmentosa Presl.
Western North America. The tubers form one of the dainty dishes of the Oregon Indians. They are black, but, when boiled like potatoes, they burst open lengthwise, showing a snowy-white, farinaceous substance, which has a sweet, cream-like taste with a slight parsley flavor.
Oenanthe stolonifera Wall.
East Indies, Java and China. The plant is served as a green in Japan.
Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick.