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Botanical Name: Smyrnium Olisatrum
Species: S. olusatrum
Synonyms: Alexanders. Alisanders. Black Pot-herb.
Common Names: Alexanders, Alisanders, Horse parsley, and Smyrnium.
Alexanders is native to the Mediterranean but is able to thrive farther north.Widely dispersed in England and Ireland. Common in waste ground and edges of fields especially near the shore.
Alexanders is a large binnial or perennial herb, growing 3 or 4 feet in height, with very large leaves, doubly and triply divided into three (ternate), with broad leaflets; the sheaths of the footstalks are very broad and membraneous in texture.
It has solid stem which becomes hollow and grooved with age. The leaves are bluntly toothed, the segments ternately divided the segments flat, not fleshy.
The flowers are yellow-green in colour and arranged in umbels,and its fruits are black. It flowers from April to June.The flowers are produced in numerous close, rounded umbels without involucres (the little leaves that are placed often at the spot where the various rays of the umbel spring). The whole herb is of a yellowish-green tint. The fruit is formed of two, nearly globular halves, with prominent ridges. When ripe, it is almost black, whence the plant received from the old herbalists the name of ‘Black Pot-herb,’ the specific name signifying the same. (Olus, a pot-herb, and atrum, black.)
Edible Uses: Alexanders is intermediate in flavor between celery and parsley. It was once used in many dishes, either blanched, or not, but it has now been replaced by celery.
Leaves and young shoots – raw in salads or cooked in soups, stews etc. The plant comes into growth in the autumn and the leaves are often available throughout the winter. They have a rather strong celery-like flavour and are often blanched (by excluding light from the growing plant) before use. Leafy seedlings can be used as a parsley substitute. Stem – raw or cooked. It tastes somewhat like celery, but is more pungent. The stem is often blanched (by excluding light from the growing plant) before use. Flower buds – raw. Added to salads, they have a celery-like flavour. The spicy seeds are used as a pepper substitute. Root – cooked. Boiled and used in soups, its flavour is somewhat like celery. The root is said to be more tender if it has been kept in a cool place all winter.
It is now almost forgotten as a food source, although it still grows wild in many parts of Europe, including Britain. It is common among the sites of medieval monastery gardens.
Look out for this tall plant on cliff paths, the first seaside greenery of the year. The Romans brought it with them to eat the leaves, the stems, the roots, and the buds.
The whole plant is bitter and digestive. It has been used in the past in the treatment of asthma, menstrual problems and wounds, but is generally considered to be obsolete as a medicinal plant.
It is used as traditional medicine in China.
Alexanders is a feed source much appreciated by horses.
Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.