Contents — Introduction— Description— Habitat and distribution— Introduction Alexanders has a fascinating past, used as food and medicine since Roman times. Once called “parsley of Alexandria,” people grew this herb in gardens for years. But then celery became more popular. Even so, Alexanders still grows near the sea today. What …
Salad Burnet is one of the few wild species which supplies edible greenery for most of the year. During the winter and spring months, you will frequently find new growth sprouting, and this may be used in salads, while you can add more mature leaves to soups and pottages. The …
The wild service tree has earned its name from the Latin cervisia, because people used its small fruit in ancient times to make a fermented, beer-like liquor. In The Complete Book of British Berries, David C Lang writes that the name service-tree derives from the Latin word for beer, cerevisia, because the Romans …
Introduction Crab apple is the awkward cousin of the cultivated apple and is often overlooked in food and medicine. However, the tree produces small, round hard fruit that makes surprisingly good jams and jellies and can be made into the popular verjuice. Scientific name Malus sylvestris Family Rosaceae Botanical description …
Introduction Alexanders has a fascinating past, used as food and medicine since Roman times. Once called “parsley of Alexandria,” people grew this herb in gardens for years. But then celery became more popular. Even so, alexanders still grows near the sea today. What makes alexanders special is its ability to …
With buds appearing on the choice, young Alexanders (Smyrnium olusatrum) I spend an afternoon gathering down near my local river. The sun is shining, the sky an azure blue, and the smell of Spring is finally in the air. My body sighs with delight as I relax into the land. …
Slipping down to the coast early morning, I harvest the young autumnal Alexanders stems. They are so young that I simply lift them out from the earth, beautiful blanched sweet stems ready for some simple cooking. Serves: 3 Gently boil the chopped alexanders for 2 minutes in water, then drain. …
There’s such a glut of Alexanders (Smyrnium olusatrum) at the moment – yes even in mid-January – and I have always wanted to turn it into chutney, so putting on my thinking cap I went to work to create this gorgeous Alexanders recipe. Boil alexanders stems and onions in just …
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. Makes: As many jars as you have Alexanders for. Blanch …
Nipplewort is a tasty wild edible green that stands up to frost and cold. In this Nipplewort recipe, I have combined it with the stems of Alexanders to produce a rich, scrummy cheesy pasta dish. Serves: 3 Melt the butter and oil together in a large pan and add the …
Alexanders leaf makes a great cooked edible green, and there is a vast abundance of it at the moment. In this Alexanders recipe, I decided to play around with making curry using a korma paste, although I omitted the yoghurt, cream, or coconut milk. A simple dish, that’s quick to …
This quick and easy Alexanders recipe makes a wonderful wild tapas. Spicy tomatoes combine well with the myrrh like flavour of Alexanders (Smyrnium olusatrum). Serves: 2 Fry chopped alexanders, onion and garlic in olive oil until onion goes translucent. Add chopped tomatoes, dijon mustard, sugar and Tabasco sauce, and simmer …
Baked mackerel coated in Alexanders & Wild Fennel Seeds, then stuffed with Marsh Samphire brings this dish alive with the full flavours of estuary & seashore. I gathered the marsh samphire and wild seeds over a 50 foot area while walking my trusted hound. The mackerel I bought from Mary …
The stems of the Alexanders (Smyrnium olusatrum) goes really well with the cheese and potato filling. You can either make your own flaky pastry, I use 200g strong plain flour to 150g butter or buy one ready-made, but do try to ensure it is made with butter. Shaping the pasties …
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 …
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 Springtime green. The shoots are a little young at the moment but are still worth going out and foraging for. Ideally, you need to …