Alexanders
’Smyrnium olusatrum
A forgotten vegetable, Alexanders was once highly valued in northern Europe as an early vegetable. One of the few fresh plants that can be eaten in January & February. In Turkey where it is known as ‘Baldiran’ or ‘Göret’, the young shoots and leaves are cooked and eaten with yoghurt, or eaten fresh as a salad, while the roots are also eaten, either cooked or fresh. The whole plant has a delicious flavour of both celery & parsley.
’Smyrnium olusatrum
A forgotten vegetable, Alexanders was once highly valued in northern Europe as an early vegetable. One of the few fresh plants that can be eaten in January & February. In Turkey where it is known as ‘Baldiran’ or ‘Göret’, the young shoots and leaves are cooked and eaten with yoghurt, or eaten fresh as a salad, while the roots are also eaten, either cooked or fresh. The whole plant has a delicious flavour of both celery & parsley.
’Smyrnium olusatrum
A forgotten vegetable, Alexanders was once highly valued in northern Europe as an early vegetable. One of the few fresh plants that can be eaten in January & February. In Turkey where it is known as ‘Baldiran’ or ‘Göret’, the young shoots and leaves are cooked and eaten with yoghurt, or eaten fresh as a salad, while the roots are also eaten, either cooked or fresh. The whole plant has a delicious flavour of both celery & parsley.
