Common and easy to identify with its glossy, trifoliate leaves. Alexanders can be found mainly in coastal areas but also grows inland along roadsides and woodland edges. The flowers appear from March to June, forming yellow-green umbels that emit a sweet, spicy aroma reminiscent of myrrh. Although part of the Apiaceae family, Alexanders has a unique slightly spicy celery-like taste.
All parts of the plant are edible, including the leaves, stems, flowers, seeds, and roots. However, older leaves and stems are typically cooked due to their bitterness.
• Leaves: Young leaves are edible raw or cooked; older leaves are better cooked.
• Shoots: Tender shoots can be used raw or cooked.
• Flowers: Can be used as a spice or decoration in salads.
• Seeds: Spicy seeds are used as a seasoning.
• Roots: Edible, similar to parsnip, often added to casseroles and stews.
• Leaves and shoots: January to April.
• Flowers: April to June.
• Seeds: July to August.
• Roots: Autumn months.
Common in southern and central Britain, especially in coastal areas. Rare in northern inland regions due to colder winters.
