Alexanders tend to have a taste similar to celery, and its stems similar to parsnip. Since the stems tend to be a bit tough, they are usually pickled, while the fresh leaves used with potatoes or in soups.

250 gr Alexanders stems

salt

white vinegar

water

pepper

fennel

ginger

Strip the leaves from the stems, then cut up the stems. Remove the tough layer on the stems, until left with a juicy core.

Lay the stems flat, and cover with salt. Leave overnight in the fridge to soften.

Drain the stems and rinse well, and pack them in a jar.

Pour the vinegar to around 3/4 of the jar, and fill the rest of the jar with water. Add the pepper, fennel and ginger.

The stems should be ready to eat in 2 weeks, however, like many pickled products, they can last unopened for several months.