Jill Raggett

Jill Raggett

Jill Raggett

Jill Raggett

Jill Raggett

Jill Raggett

This is Smyrnium olusatrum, common name Alexanders or "agrioselino" in Greek. See my books on Amazon here: bit.ly/elefteria and keep reading about this special herb! The leaves, flower buds and young shoots can be added raw in salads or cooked in soups. The root can also be cooked. 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 It was once used in many dishes, either blanched, or not, but it has now been replaced by celery. The black seeds have a taste that has been described as both spicy or peppery. They were used in medieval cuisine in place of a bitter type of celery. One 17th century text describes young shoots used in salads or a "vernal pottage" and an early 18th century recipe recorded by Caleb Threlkeld for Irish Lenten Potage includes alexanders, watercress and nettles. Alexanders fell out of favour in the 18th century after celery started being mass produced to replace wild herbs and vegetables. Alexanders are not commonly used as a food product in the modern era, but have found some renewed use in exotic "foraged" food recipes and restaurants. Look for this tall plant on cliff paths; the first seaside greenery of the year. Roman soldiers would carry the plant on long journeys, as they could eat the leaves, the stems, the roots, and the buds. Photo taken by me. All rights reserved. Text by Wikipedia and pfaf. #smyrnium #smyrniumolusatrum #apiaceae #alexanders #eatweeds #medicinalplants  #myherbalstudies #botanist #herbaleducation #wildfoodlove #wildfood #botany #greekflora #greekfood #wildherbs #foragingforfood #plantallies #herbalistsofinstagram #herbalremedies #survivalskills (at Athens, Greece) https://www.instagram.com/p/CevG6DII1hP/?igshid=NGJjMDIxMWI=

This is Smyrnium olusatrum, common name Alexanders or "agrioselino" in Greek. See my books on Amazon here: bit.ly/elefteria and keep reading about this special herb! The leaves, flower buds and young shoots can be added raw in salads or cooked in soups. The root can also be cooked. 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 It was once used in many dishes, either blanched, or not, but it has now been replaced by celery. The black seeds have a taste that has been described as both spicy or peppery. They were used in medieval cuisine in place of a bitter type of celery. One 17th century text describes young shoots used in salads or a "vernal pottage" and an early 18th century recipe recorded by Caleb Threlkeld for Irish Lenten Potage includes alexanders, watercress and nettles. Alexanders fell out of favour in the 18th century after celery started being mass produced to replace wild herbs and vegetables. Alexanders are not commonly used as a food product in the modern era, but have found some renewed use in exotic "foraged" food recipes and restaurants. Look for this tall plant on cliff paths; the first seaside greenery of the year. Roman soldiers would carry the plant on long journeys, as they could eat the leaves, the stems, the roots, and the buds. Photo taken by me. All rights reserved. Text by Wikipedia and pfaf. #smyrnium #smyrniumolusatrum #apiaceae #alexanders #eatweeds #medicinalplants  #myherbalstudies #botanist #herbaleducation #wildfoodlove #wildfood #botany #greekflora #greekfood #wildherbs #foragingforfood #plantallies #herbalistsofinstagram #herbalremedies #survivalskills https://www.instagram.com/p/CKdsrpoFRrx/?igshid=1l8u64cz47ybu