The young growth of Alexanders (Smyrnium olusatrum) are just beginning to emerge, and now is the time to don your wellies and hunt out this delicious Spring time green.
The shoots are a little young at the moment, but are still worth going out and foraging for.
Ideally you need to be finding the reddish young shoots, although this recipe was made with predominantly green ones, and still tastes fabulous.
Serves: 2 people
Find a nice patch of young Alexanders.
Wash and trim the stems to roughly even lengths.
Steam the stems for about 5-10 minutes.
Serve with lashings of butter and a squeeze of lime juice. The lime juice really compliments this scrummy wild vegetable dish.
Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2008. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.