Alexanders

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Alexanders, Horse Parsley, Black Lovage or Wild Celery are herbs best eaten fresh.

The young leaves and stems have an agreeable taste somewhere between celery and parsley.

Alexanders is not generally available as a dried herb, so use it fresh. The young leaves and stems should be cut finely and added to salads, soups and stews or chopped finely to garnish carrots or potatoes. Use the same as lovage.

To cook as a vegetable:

Take young shoots and leafstalks, wash and cut into small pieces. Cook in boiling water until tender, then strain. Serve in a white sauce.

Further reading

  • Hemphill, I., Hemphill, K. (2014) The Spice and Herb Bible, Robert Rose. ISBN 9780778804932.
  • Norman, J. (2015) Herbs & Spices: The Cook's Reference, DK Publishing. ISBN 9781465435989.