Lovage is a very old herb with properties perfect for today's
healthy lifestyles. It's unique flavor, which is a combination
of anise and celery, can be used as a salt substitute, plus it
gives extra flavor to vegetarian soups and stews as well. You
can use it much like you would celery or parsley, but with a
lighter hand since it does have a stronger flavor. Lovage works
well in potato and tomato dishes, or anything in the starch
category. Every part of the plant is edible!
Lovage is not a small, delicate plant. It will grow to about 6
foot after the first year, so you want to have a nice northern
corner of the garden set aside for it. One plant is enough
for a family. It can take partial shade and does better in soil
that is fairly fertile and not too dry. If you have a longer growing
season, simply direct seed it outside. In the north, start seeds
indoors about 6 weeks ahead for transplanting, or buy a plant
from a garden center. Germination takes about ten to twelve
days. Lovage seed needs to be fairly fresh, and to make sure
you get one good plant, sow at least 4 seeds in a pot. When
you move the plant to the garden keep it well watered for the
first couple weeks, and feed with a natural fertilizer. The first
year you won't see it's full growth-it will only reach about 2
foot, but you can begin to harvest at a foot. Cut stems from
the side, and chop to use in recipes.
Lovage seeds can also be harvested. They have a sweeter
flavor than the leaves and can be used much like celery
seed. A large seed stalk will form in early summer. Allow
the seed to ripen until they begin to turn brown, then cut the
stalk and dry the seeds. IF you do not want to harvest seeds
than cut the stalk right away. If you leave it be, the plant will
reseed in your garden. After several seasons dig up your lovage
in the spring and split the root. You can preserve or use the
root by washing it, and cutting it into small pieces. Dry the
pieces on a screen and store away from light. Or, you can
give the root to a fellow gardener to plant and grow their own
lovage plant. A gift that will be much appreciated. The lovage
plant will do much better after division.
Lovage is best used fresh, but you can freeze the leaves and
stems. Blanch a handful of leaves in boiling water VERY
quickly then quickly throw into a bowl of ice water for a
couple of minutes. Drain, place in plastic freezer bags and
freeze. The frozen lovage can be minced and used in cooked
dishes.
Add a teaspoon to fresh minced lovage to your chicken soup recipe during
the last 15 or 20 minutes of cooking. You can also add it to chilled tomato
soups.Add one to two tablespoons of minced fresh lovage to your meatloaf
recipes. Harvest lovage seeds to use whole or ground in cakes, meats,
biscuits, breads, sauces, cheeses, salad dressings, or pickles. Add it to
your favorite potato salad or coleslaw too. The following recipes will give
you an idea of how to use lovage.
Lovage Butter
Ingredients:
4 tablespoons of butter
1 tablespoon of minced lovage
Salt & Pepper to taste
Melt the butter in a small pan and add the salt, pepper, and lovage.
Heat gently for 3-5 minutes. Serve over vegetables.
Lentils With Lovage
Ingredients:
1/2 small chopped sweet onion
chopped butter
12 ounces whole green lentils
1/2 cup chopped lovage
1 sprig of fresh thyme
orange zest/peel
chicken stock or water
Sauté the chopped onions in the butter to soften but do not brown.
Stir in the lentils. Add the chopped lovage, thyme, one strip on orange
peel or a small amount of zest and stock. Cover and simmer until
tender. Remove the lentil mixture with a slotted spoon and reduce
the liquid in the pan, while adding a little more butter and salt and
pepper to taste. Serve over the lentil mixture. Serves 4.
Egg Salad with Herbs
Ingredients:
6 large eggs
3 green onions thinly sliced
2 tsp. minced lovage
2 tsp. minced parsley
1 tablespoon snipped chives
1 cup light or regular mayonnaise to taste
salt and pepper (optional)
Hard boil the eggs, them place in a bowl of cold water to cool.
Peel them, place in bowl and mash. Add the green onions and
herbs, then add chives, mayonnaise and mustard. Season with
salt and pepper. Serve on bread or on a bed of lettuce.
Potato and Lovage Soup
Ingredients:
2 Tbsp. olive oil
1 onion, chopped
3 cups potatoes, peeled and cubed
3 cups water
Approx. 1 1/4 cups milk
3 Tbsp. minced fresh lovage plus garnish
salt and black pepper to taste
Heat the oil in a large saucepan and add the onions and
potatoes. Cook over low heat for 10 minutes. Add 3 cups
of water and continue simmering until the potatoes are tender.
Remove from the heat and allow to cool slightly. Puree the
cooled mixture in a food processor or blender. Place into a
clean pan and stir in the lovage and milk slowly, stopping when
you feel it's the right thickness. Heat through, and serve with
a garnish of lovage leaves. Makes 4 servings.
Lovage Sauce
Ingredients
2 tablespoons butter
12 lovage leaves, minced
2 tablespoons dry white wine
1 tsp. Dijon mustard
salt and black pepper
Melt the butter in a pan and sauté the lovage leaves
for about 3 minutes. Add the wine and simmer for
a minute. Stir in the mustard and season. This sauce
is nice served over boneless pork or pork chops.
Lovage Vinegar
You will need:
1 quart cider vinegar
2 large sprigs lovage
Place into a bottle or jar with a lid. Keep in a
cool, dark place for 3-4 weeks. Use in
dressings, or stews.
About the author:
Brenda Hyde is a wife and mom to three living in the Midwest
United States. She is also editor of OldFashionedLiving.com.
