Brined Alexanders

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Brined Alexanders? Sounds really weird… all that salt etc. But not so, because this Alexanders recipe turned out a treat.

Let the Alexanders sit in the cupboard for a couple of months before using. I make wild relishes with them.


  • Young pre-flowering Alexanders stems (chopped)
  • Salt
  • Water

Suggested Instructions

  1. Blanch the Alexanders in 1tbsp of salt per pint of boiling water for 30 seconds.
  2. Remove from heat and immediately put into cold water.
  3. Next add 1 heaped tbsp of sea salt for every half pint of boiled water. Allow to cool slightly.
  4. Put the Alexanders into a sterilised heat resistant jar, and pour over the brine solution until the Alexanders are totally covered.
  5. Cap and store in cupboard for two months before using.

Makes: As many jars as you have Alexanders for.

Further reading: Traditional and Modern Use of Alexanders


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