This sturdy herb features roundish, dark-green, shiny leaves growing in groups of three. The stalks are thick and furrowed. Yellowish green flowers bloom in summer and are followed by small, black seeds.
History and mythology
Native to the Mediterranean region, this herb was well known to the Greeks and Romans. It was described as a culinary herb by Pliny, Dioscorides, Columella, and Galen. Alexanders is also known as “black lovage”, “wild celery” and “horse parsley”. It is similar to the rock parsley of Alexandria, hence the name alexanders.
Cultivation
Like lovage and parsley, alexanders likes rich, moist soil and a sunny position. The seed can be sown into prepared boxes, or in forked over and moistened soil in the open ground in spring. When seedlings are 3 in (8 cm) high, plant them out to IV2 feet (45 cm) apart. Keep plants watered in dry weather.
Harvesting and processing
Harvest the seed just before it starts to fall, by snipping off and drying flower-heads. Sift out dried husks and store the seed in airtight containers. Use the leaves for tea, or to store them for culinary use, chop them finely and mix with a little water, then freeze in ice-cube trays. Whole leaf sprays may be stored for several weeks in the freezer when sealed in foil. For drying in a microwave oven see page 193.
Various uses
Culinary
Young leaves and stems can be finely chopped and added to salads, soups and stews, while the celery-flavored large stems can be cooked as a vegetable, served with butter or olive oil, salt and pepper. The flower buds make an unusual salad when gently steamed for five minutes, cooled, and served with an oil and vinegar dressing. They can be mixed into a lettuce salad for an interesting taste contrast.
Medicinal
The leaves are useful in food for their vitamin C content. The root is bitter, but promotes appetite and stimulates kidney function. The fresh juice was once used on cuts and wounds.
