Alexanders are also known as Horse Parsley, Black Lovage and even Wild Celery (although there is also a water loving plant also with this name!).
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Identification: The plant can get to 3 or 4 feet tall and is easy to distinguish from other plants for many reasons. The Alexanders usually grow in abundance, where there is one there is usually a huge amount of plants, on a recent fishing trip to my hometown of Burnham on Crouch I realised that Alexanders lined the roadside for at least 2 or 3 miles, of course I had to stop and pick some!
The plant is bushy and the leaves glossy and toothed in groups of three at the end of each leaf stalk. The leaves are at the end of a leaf stalk that attaches to the main stem with a huge stem sheath that has purple to pinkish lines on it. The stem is thicker near the base and turns again pinky purple the closer to the base that you look. Finally the flowers are bright yellow and small but held in large groups at the end of flower stalks, usually many flower stalks that all radiate from a single central point. Alexanders have an unusual smell that it quite well, alien (don’t let this put you off at all!). I have read that they smell similar to Angelica, I can not confirm nor deny this as I do not know what Angelica smells like (although I am growing it in my garden this year), all I can describe it as potent with a mild whiff of fart gas (the stuff you used to get as a kid from joke shops!). This doesn’t sound attractive I know, but this smell completely passes when cooking and strangely you get to like it.
Being less prone to frosts coastal areas hold most of theses unusual plants, so in order to find Alexanders you need to be within 15 - 20 miles of the coast (or in an area that isn’t prone to frost). Hedgebanks and roadsides seem to be the most common place to find this unusual plant.
So what’s edible? The whole plant! The leaves, flowers, stalk and root are all delicious! Although it’s very difficult to find land with permission to dig up the roots!
The leaves can be used in salads or cooked – Roman Parsley suggests that the Romans did indeed use it as a herb for seasoning their foods. The flowers can be pickled or used in a salad and the root (if you can get permission) can be treated the same as Parsnip. The stalk is where you will find the most value! The thick stems near the bottom of the plant are best. Make sure that when you gather them you cut the plant as close to the ground as possible.
To prepare the stalks cut sections of the thickest part removing the bamboo like dividing segments away. Peel the stringy outer layer off and that’s it you are ready to go. You can steam it and treat it like Asparagus, you can treat it like celery and use it as a main ingredient or as I do as a substitute to Celery enriching stocks and soups with its wonderful aromatic flavour. Alexanders also have an amazing affinity with fish so you could stuff a fish with the leaves or steam it Japanese style on the stalks.
I used Alexanders as the primary ingredient in my Alexanders with Prawns, Chilli and Spaghetti try it, it’s delicious!
The easy to identify Alexanders are great!
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