Alexanders have a divisive flavour. It is similar to celery or even fennel but intensely aromatic. It is very bitter and increases in bitterness as the season goes on. The bitterness later in the season can be a bit too much to palate raw, however the flavour can be somewhat tamed through processing. Despite their divisive flavour, we love using them in the restaurant. One way we frequently do this is by pickling it, the acidity and sweetness of the pickle usually tones down the bitterness a little. We also BBQ the leaves and thinner stems and then dress them heavily in lemon juice, we then garnish them with pickles and herbs and include them on dishes such as our winter taco.