The verges of Dorset are absolutely covered by Alexanders. That wonderful vegetable brought over by the Romans because it has a similar taste to myrtle. Oskar and I gathered a large posy of them and ate them later in a hazy windowed Ruby. The stems we lightly steamed and stripped the outer fibrous layer off then ate them with garlic butter. Delicious. The flowers we didn't eat this time. They have a mealy meaty taste and smell and are great dipped in a tempura batter and served with a citrusy dressing or blanched and served in salads. The leaves can also be eaten in salads or cooked like spinach. A lot of wild food books advise cooking wild greens like spinach. The tedium of reading 'cook like spinach' over and over again in these books is good inspiration for finding new and interesting ways to actually cook wild greens I've found.
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