Pickled 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, and it is rumoured to go rather well with fish.
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.
Peel and thinly slice the fresh ginger.
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.
Robin Harford is a self-taught ethnobotanist, and has spent over a decade traveling, researching, recording and uncovering the traditional and contemporary use of wild plants in Britain and beyond. More recently his work has taken him to Africa, India, SE Asia and Europe. He is a co-director of Plants & Healers International, a non-profit that connects people, plants and healers around the world.