Little Earth Project, Edwardstone
"Alexanders are a highly underused culinary herb first brought to the UK by the Romans. Commonly known as horse parsley, we wanted to use all parts of the plant to get a varying flavour profile. The stalks taste similarly to celery, the leaves of parsley, the flowers are more aromatic and the seeds are like a mix of cumin and black pepper. The stalks were added in the boil with the rest of the parts added over the next 3.5 months of ageing in 2 oak barrels to result in a fresh, herbal saison with a dry, peppery finish. "