Alexanders
Smyrnium olusatrum
Alexanders (Smyrnium olusatrum), also known as black lovage or horse parsley, was THE celery of the Roman and medieval European world — the tall, leafy umbellifer that seasoned every soup, stew, and salad from Hadrian's Wall to the Mediterranean for over a thousand years. Then, in the 17th century, cultivated celery replaced it, and alexanders was abandoned to grow wild on coastal cliffs and ruined abbey walls. Today, this once-essential vegetable survives primarily as a coastal wildflower, but modern foragers are rediscovering its rich, celery-parsley-black pepper flavor.
• Was the standard celery-like vegetable of Europe for over 1,500 years before cultivated celery replaced it
• The Romans brought it to Britain, where it naturalized near Roman settlements and monasteries
• The name "alexanders" may derive from "herba alexandrina" (herb of Alexandria)
• Now grows wild mainly on coastal cliffs and near medieval ruins
• All parts are edible: stems, leaves, flower buds, and roots
• The species name "olusatrum" means "black garlic," possibly referring to the dark seeds
Taxonomie
• Originated in the Mediterranean basin, from Spain to Turkey and North Africa
• Brought to Britain and northern Europe by the Romans, probably as a cultivated vegetable
• Widely grown in medieval monastery gardens throughout Europe
• A staple vegetable in Tudor England, more common than celery
• John Evelyn's "Acetaria" (1699) praised its culinary virtues
• Abandoned as a crop in the 17th and 18th centuries as cultivated celery (Apium graveolens) became popular
• Now naturalized along coastal cliffs, hedgebanks, and near old monastic ruins across Britain and western Europe
• First described by Linnaeus in 1753
• Sometimes called "Roman celery" in reference to its origin as a Roman introduction to Britain
• Experiencing a revival among foragers and heritage vegetable enthusiasts
Leaves:
• Large, trifoliate or pinnate, with broadly ovate, toothed leaflets
• Dark green, glossy, 10 to 20 cm long
• Ressemble celery leaves but larger and more rounded
• Aromatic when crushed, with a strong celery-black pepper scent
Stems:
• Thick, hollow, green to slightly purple
• 1 to 2 cm in diameter, branching
• Young stems are tender and celery-like
• Become tough and fibrous with age
Flowers:
• Small, bright yellow-green, five-petaled, in dense compound umbels
• 3 to 5 mm across, borne in large showy clusters
• Produced in the second year
• Very attractive to pollinators
Seeds:
• Small, rounded, black when mature
• Aromatic, used as a spice in medieval cooking
Roots:
• Thick, fleshy taproot
• Edible, with a parsnip-like flavor
• Naturally found on coastal cliffs, hedgebanks, and waste ground
• Tolerates salt spray and maritime exposure
• Prefers fertile, moist but well-drained soils
• pH range from 6.0 to 8.0
• Grows in full sun to partial shade
• Hardy to at least -15°C
• Biennial life cycle: produces leaves in year one, flowers and seeds in year two
• Self-seeds prolifically in suitable conditions
• Often found growing near former Roman settlements and medieval monasteries
• Tolerates poor soils but grows more vigorously in fertile ground
• Relatively pest-free
• Good source of vitamin C
• Contains moderate amounts of vitamin A and B-vitamins
• Provides dietary fiber, potassium, and calcium
• Low in calories, approximately 20 to 30 kcal per 100 g
• Rich in essential oils that give it its distinctive flavor
• Contains coumarins and other bioactive compounds
• Seeds contain aromatic oils used historically as a spice
• Nutritional profile similar to celery but more nutrient-dense
• All parts of the plant are edible and nutritious
• Sow seeds fresh in autumn, as viability declines rapidly with storage
• Plant 1 cm deep in prepared beds
• Germination typically occurs the following spring after cold stratification
• Thin seedlings to 25 to 35 cm apart
• Can be grown in ordinary garden soil with minimal fertilization
• Keep soil moderately moist
• Harvest young stems and leaves in the first year
• Flower buds are a delicacy in the second year
• Roots can be harvested at the end of the first year or in the second spring
• Allow some plants to set seed for self-perpetuation
• Very low maintenance once established
• Grows well in wild garden or permaculture settings
Stems:
• Peeled and eaten raw like celery sticks
• Boiled or steamed and served with butter
• Used in soups and stews as a celery substitute
• Braised in stock as a side dish
Leaves:
• Used as a pot herb, added to soups and stews
• Chopped into salads for a celery-pepper flavor
• Used to wrap fish before baking (a medieval technique)
Flower buds:
• Considered the finest part — steamed or boiled like small broccoli florets
• Used as a garnish
Roots:
• Boiled or roasted as a root vegetable, similar to parsnip
Seeds:
• Used as a spice, ground into dishes for a pepper-celery flavor
Wusstest du schon?
Alexanders is a living archaeological artifact. It still grows in thickets around ruined medieval abbeys and along Roman roads in Britain, faithfully marking the exact spots where monks and legionnaires once tended their vegetable gardens. If you find alexanders growing wild on a British cliff, there is a very good chance that someone was growing it there on purpose a thousand years ago — and the plant has simply kept growing ever since.
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