Smyrnium olusatrum
Alexanders, black lovage
Explore the size, hardiness, soil, light, edible uses and harvest period of Smyrnium olusatrum.
General Information
Plant Properties
Growth conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Partial shade, Full sun
Usage properties
Leaves, Flowers, Condiment, Root, Stem
Bee forage, Fragrant
Description
Leaves and young shoots of this plant can be eaten raw in salads or cooked in soups and stews. The plant grows in the autumn, and the leaves are often available in the winter. They have a strong flavor similar to celery and are often blanched (by excluding light from the growing plant) before being used. The leaf seedlings can serve as a substitute for parsley. The stems can be eaten both raw and cooked and have a taste somewhat like celery but are sharper. The stems are often blanched (by excluding light from the growing plant) before being used. The flower buds can be eaten raw and added to salads for a celery-like flavor. The spicy seeds of the plant are used as a substitute for pepper. The root must be cooked and is often used in soups, having a flavor somewhat similar to celery.