An umbeliferous plant Smyrnium olusatrum related to the carrot, with distinctive green florets. Also known as Horse Parsley or Black Lovage, the stems were used like celery, either raw or boiled, the young shoots and tops boiled, raw or pickled with vinegar, the roots as an alternative to parsnip.
How do you identify a alexander?
Accordingly, how do you identify a Alexander?The glossy lime-green leaves of alexanders are able to be identified with a single characteristic: the tiny white hydathodes (glands that exude water on the teeth or tips of a leaf). These are not found on any other umbellifer in Britain.what does the plant Alexander look like? Botanical Description of Alexanders A tall plant, up to 1.5 m high, bearing greenish-yellow flowers in umbrella-like clusters with a pungent, myrrh-like scent. The leaves are bright green and toothed, arranged in groups of three at the end of the leaf stalk. The globular fruit is ridged and ripen to a blackish colour.
can you eat Alexanders?
Alexanders have a floral flavour Once dressed in a bit of butter and sea salt they are a both a delicious and unique vegetable. You can also eat the leaves I hear but I’ve not tried that yet. Young leaves can be eaten raw but larger ones should be steamed or blanched.How do you cook Alexanders?
Steamed Alexanders Recipe Instructions