Description
Smyrnium olusatrum. 3.7L coir pot.
Native to the Mediterranean and Atlantic coastal regions of Europe, this biennial vegetable has been cultivated since ancient times.
The leaves, roots, flowers, seeds and stems can be eaten.
The leaves taste like celery and parsley. The roots can be peeled, sliced and roasted like parsnip, whilst the flower heads can be pickled. The seeds can be dried and used as a spice, similar to black pepper. The stems can be cooked or eaten raw.
Alexanders was traditionally used to treat asthma, heal wounds and treat menstrual problems.
Grows to about 1.5m in height, and prefers a full sun position.
