Smyrnium Olusatrum - Alexanders / Horse Parsley
Native across Europe and naturalised in the British Isles, this biennieal reaches up to 150cm tall with glossy dark green leaves, ovate in shape with blunt teeth, up to around 8cm long. Flowers appear from April to early summer, yellow-green in colour, growing in umbels.
All parts of the plant are edible, and was used historically in place of a bitter celery, as the tastes are similar. The seeds are said to be spicy or peppery, and the flower buds can be pickled. Leaves and young shoots can be eaten raw or cooked.
Fully hardy down to -15°C.