Boiled Alexanders

Boiled Alexanders

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About this recipe: The stems and buds of the Alexanders plant are a flavourful wild food, abundant during spring months particularly in the southern coastal counties. The Alexanders stems need little cooking and hold their own as a side dish, particularly with seafood.


Serves: 4 

  • 450g Alexanders stems
  • 3 tablespoons salted butter
  • salt and pepper, to taste

Prep:5min  ›  Cook:5min  ›  Ready in:10min 

  1. Trim the stems and remove any fibrous skin from the outside (treat similarly to celery). Roughly chop into bite-sized pieces.
  2. Bring a saucepan of water to the boil then add the Alexanders stems. Boil for 3 to 4 minutes until just tender, but still with a little crunch. Drain.
  3. Toss the Alexanders in butter and season to taste. Serve immediately.

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