Pickled Buds of Alexanders

Pickled Buds of Alexanders Recipe – Alexanders buds have a heavily-scented flavour, unlike anything you have most probably tried.

Alexanders (Smyrnium olusatrum) are an ancient food source that goes back to Roman Times, and this is one of those recipes that you either love or it doesn’t do much for you.

Personally, I love pickled Alexanders buds with a strong, hard cheese. It also goes exceptionally well with fish.

Pickled Buds of Alexanders Recipe Ingredients

  • 500ml of Alexanders Buds
  • 25g of salt
  • 25g of fresh ginger
  • 300ml of white wine vinegar

Pickled Buds of Alexanders Recipe Instructions

Step 1

alexanders-pickle-1

Collect 500ml of Alexanders buds, and blanch them for 10 seconds in boiling water to which you have added the salt. Strain off and allow to cool.

Step 2

alexanders-pickle-2

Peel and thinly slice the fresh ginger.

Step 3

alexanders-pickle-3

Fill a sterilised jar with the Alexander buds and sliced ginger. Now pour over cold vinegar and seal.

You can start eating this recipe after three days.

Further reading: Traditional and Modern Use of Alexanders.

Explore the sensory delights of reconnecting to your local wild edible landscape.

Receive wild food recipes, plant profiles and foraging tips in your inbox each week. Read by over 10,000+ foragers, herbalists and plant lovers – No charge. No spam. Unsubscribe anytime.

The Plantopedia Bundle Special

This is a collection of 27 of my most popular foraging guide notebooks in one unbelievable package — save over 70%!

Leave a comment