What is Alexanders oil?Alexanders is commonly known as horse parsley, Smyrnium, and Alisanders. It looks precisely like Angelica. The two jointly relate because they belong to the kingdom Plantae, of the family Umbelliferae. Alexanders bears the botanical name as SmyrniumOlusatrum. You can quickly find it in the regions of England, the Mediterranean, and Ireland, mostly in the corners of secluded and waste areas.
PropertiesIt grows to a height of 150 centimeters and produces fruits. This plant has a solid stem, round leaves with black fruits and yellow-green flowers.
Primary UsesThis herb serves for kitchen purposes. It acts as an alternative to parsley in the cooking process. It’s primarily known for its medicinal value, and all the parts of the oil were essential for cooking.
Chemicals and Nutrients
- Rich in proteins.
- Ascorbic acid.
- Petroselinic acid.
- Crude fiber.
- Linoleic acid.
- Germacrene D
- Heal from cuts- This herb act as a perfect wound healer. The leaves of the plant shave content that is rich in the field of comforting abrasions and cuts. In this process, you ought to crush the leaves and apply the juice to the cuts and wounds.
- A cure for leprosy- Long time ago, Alexanders was a cure for dropsy. Dropsy is a situation that results in the swelling of tissue layers as a result of accumulated water. Extracts from this herb were used to cure this problem.
- Helps in menstruation- This herb serves as an Emmenagogue, that is, an herb that enhances the flow of blood in the pelvic and uterus regions of the body. Alexanders' seeds are taken together with wine to solve this problem.
- A cure for scurvy- it's well known that scurvy develops as a result of vitamin C deficiency. It manifests by bleeding and swelling of gums. Alexander was employed to cure such problems in the gums because it was the only visible herb with vitamin C.
- Citing back in the past, people could eat Alexanders and solve the problem of digestion in the stomach.
Culinary benefitsBack in the past, Alexanders was important in treating, but wholly it does not serve that purpose today. The growing of celery has overtaken the use of Alexanders in the kitchen. Culinary uses of this herb include:
- You can cook and eat the flowering tops of the plant as broccoli.
- You can also pickle the closed flower buds of the plant.
- The young shoots and the leaves can be cooked and mixed to soups, stews or can just be eaten raw in salads.
- Cooking the stems of this plant by boiling or steaming serves as a side dish.
- Alexanders grow in autumn and is evergreen throughout winter creating useful nourishment.
- The leaves become soft when they stay in a cool place over winter and are right in stews and soups.
- In the raw state, you can eat the flower buds with salads as well.
- This herb can serve in extraction as a diuretic.
- Nowadays, people grind the seeds of the plant and add it to vodka to give it an appealing attraction.
- The leaves and seeds of the plant are crushed and applied in the process of preparing food to add flavor.
- Roots are dried to serve as pickle preservatives.
- Flowers of the plant can be used raw.