Alexanders is an ancient food crop and herb that is little known today except by foragers looking for wild edibles. It was widely cultivated as an herb at the time of Alexander the Great and was taken from ancient Rome to as far North as Britian, where it became a common vegetable at one time. All parts are edible including leaves and flowers, while its stems are most commonly steamed or boiled as a vegetable tasting somewhat like a floral asparagus or parsley. We find that it is delicious made into a sweet white sauce for seafood. This plant is highly attractive with shiny dark green leaves and beautiful globose yellow umbels of fragrant flowers, great for attracting pollinators!
Water: Wet/Moist to Moderate
Hardiness: Not frost tender, but disappears in Winter
Habit: 2 to 4' tall and wide biennial or perennial
Light: Full Sun to Partial Shade
Soil: Any soil
Additional Characteristics: Edible Flower