Alexanders ID?
- Thread starter Van-Wild
- Start date
Not sure how you have tried them but the lower stems can be cooked like asparagus (steaming or short boil) - delicate flavour but pleasant with butter or hollandaise sauce 
The ones I tried were pretty bitter. I may have to give them another go.Not sure how you have tried them but the lower stems can be cooked like asparagus (steaming or short boil) - delicate flavour but pleasant with butter or hollandaise sauce
There's another way to cook them makes them into a kind of crispy not-quite-like-a-doughnut thing.
Cut the stems as long as possible so to get the best of the base of the stem, cut those into 2" lengths and peel them like you would rhubarb. Boil for 7 or 8 minutes...just until you can slide a knife easily into them.
Drain and let cool. Dip into a batter made from either gluten free flour and some fine cornmeal or an ordinary white flour batter that you'd use for fish. If you want to use a beer batter that's fine and will work.
Deep fat fry the little battered pieces until golden brown. Lift out and drain, and shake with castor sugar while still warm.
Much the nicest way I know of eating Alexanders
Otherwise I just cook them as above and then put them in a dish with butter and loads of ground black pepper, and sea salt flakes.
Haven't tried them with hollandaise sauce, Broch. It sounds good, bit like baked leeks ?
M
Cut the stems as long as possible so to get the best of the base of the stem, cut those into 2" lengths and peel them like you would rhubarb. Boil for 7 or 8 minutes...just until you can slide a knife easily into them.
Drain and let cool. Dip into a batter made from either gluten free flour and some fine cornmeal or an ordinary white flour batter that you'd use for fish. If you want to use a beer batter that's fine and will work.
Deep fat fry the little battered pieces until golden brown. Lift out and drain, and shake with castor sugar while still warm.
Much the nicest way I know of eating Alexanders
Otherwise I just cook them as above and then put them in a dish with butter and loads of ground black pepper, and sea salt flakes.
Haven't tried them with hollandaise sauce, Broch. It sounds good, bit like baked leeks ?
M
If I might post a vid link I've recently completed after nine months of shooting clips...I'm going to stick up for Alexanders but the trick is to place a sharp knife at ninety degrees to a cut stem and gently strip the outer skin off, this is where the strong taste is (like chewing celery leaves x 100). The reason this took so long is that I filmed the plant's different stages and during the film make a soup, try candying the stems and make a condiment out of the seeds.
So I think I have found some very young Alexanders and am wondering what I can do with them? Something interesting and glamish!!
Can Alexanders get easily confused with anything deadly? I'm a little wary of Miss IDing it so what are the definite Key Ident points and what is close to it that's Toxic please?
Can Alexanders get easily confused with anything deadly? I'm a little wary of Miss IDing it so what are the definite Key Ident points and what is close to it that's Toxic please?
OK, the Umbellifers are one group of plants you don't mess with unless you are 100% certain; they contain two deadly poisonous species and a couple of harmful ones. When young with only basal leaves many look very similar (actually, they do when older as well but not quite as much). It is possible to mistake young Alexanders with something like Hemlock Water Dropwort (Oenanthe crocata) which you don't even want to touch to be honest.
I would leave it alone until the flower shows and you can do a 100% positive ID. Just my opinion, there may be more expert advice on here though.
I would leave it alone until the flower shows and you can do a 100% positive ID. Just my opinion, there may be more expert advice on here though.
This is what I thought. But you've explained it far better than my tired fingers can type. I remember it being close to something dodgy. Many thanks for the ID sheet Broc!
