Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Alexanders along with all the Alexanders containing recipes presented on this site, with 1 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Alexanders as a major edible flower.

Alexanders, (also known as Alisanders, Horse Parsley and Smyrnium) Smyrnium olusatrum is a wild (and cultivated) flowering plant belonging to the Apiaceae (Umbellifera or carrot) family. Alexanders is native to Europe, western Asia and North Africa. The flowers of this plant are yellow-green in colour and its fruit are black. The plant can be recognized in comparison with other members of this family in that its leaves are three-lobed and the flowers are yellow-green rather than white.

It has some similarity to celery in the way it looks and in how it tastes. Indeed, it was very commonly used in Roman cuisine in many dishes where it has now been replaced by celery. There is also some evidence that the plant was brought to Britain by the Romans. If you are going to cultivate this plant I would suggest that you purchase commercial seed as the plant has some similarity to poisonous species such as hemlock.

Like many other members of the Apiaceae family the flowers of alexanders are themselves edible.