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Molopospermum is a monotypic genus of flowering plants belonging to the family Apiaceae. The single species, Molopospermum peleponnesiacum, Spanish: cuscullo, French couscouil and Rousillonais Catalan coscoll
is native to the mountains of Spain, southern France and Italy (notably the Pyrenees and the Alps) and is edible, being used in ways similar to its better-known fellow umbellifers celery and angelica and also believed to have tonic properties.
Molopospermum peleponnesiacum thrives best in part shade in a well-drained but moisture-retentive soil with a pH preferably neutral to acid.
M. peloponnesiacum contains a large number of volatile compounds and gives off a strong odor. Root and fruit essential oil have been identified in literature, containing mainly 3-carene, trimethylbenzoic acids, and dillapiol as major compounds...Main compounds identified in stem essential oil were dillapiol (60% relative content) and 3-carene (15% relative content). Stem essential oil composition was very close to the root essential oil composition determined in literature for dillapiol chemotype. Dillapiol is a well-known phenylpropanoid, extracted from essential oils of several plants as matico (Piper aduncum), parsley (Petroselinum crispum), pepper elder (Peperomia pellucida) or dill (Anethum graveolens). This compound presents in vitro antieishmanial, gastroprotective and anti-inflammatory activities. Its structure, close to phenylisopropylamine structures could suggest a possible psychotropic activity as tonic or exciting.
In Roussillon the young etiolated (blanched) shoots, known under the name of couscouils are gathered and eaten in salads, somewhat in the manner of celeryAugustin Pyramus de CandolleFlore française1815 (Translation)
Text excerpted from the Wikipedia article Molopospermum by its contributors, under CC BY-SA 4.0; the excerpts are shared under the same licence.
