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Alexanders is also known as horse parsley. And indeed, horses eat it and it tastes a lot like parsley. Actually, its flavor is somewhere between parsley and celery. Alexanders is a tall plant with dark green leaves, light green flowers and black seeds. It originated in the Mediterranean Sea region and can only grow in our region where there is a mild sea climate. For centuries, this plant was grown as a vegetable along the coasts of Western Europe. The leaves turn black when cooked. Despite the fact that the entire plant has a lovely celery-flavor, Alexanders is rarely eaten anymore. Some Texelaars still use it to make a tasty mashed potato dish.


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