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Lovage

 

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What on Earth is...?

Lovage (Levisticum officinalis)

Lovage is a tall-growing perennial member of the umbellifer family (related to celery and carrots), with bright green hand-shaped leaves.  

It is a versatile herb, although not well known, and not widely available.  It is easy to grow in either sun or shade, but it requires a lot of space unless you eat lots of it, or the goat gets in the garden!  

The vigorous new shoots appear through the soil in April.  Harvesting can start as soon as the leaves unfold.  In late summer, the flat umbels of yellow flowers attract hoverflies which help to control aphids.

Lovage is one of the herbs featured in our Goosemoor Herb Selection bags, which are an aromatic assortment of fresh herbs selected from Bronze Fennel, Chives, Lovage, Red/Green Sage, Mints, Basil & Coriander as available

What can you do with it?

Lovage is excellent just chopped into green salads, in potato or tomato dishes, soups and stews.  It is stronger tasting than celery, but can be used to good effect in dishes in place of celery or parsley

It can also be used as a salt substitute by people wanting to reduce their salt intake

Lovage Salad Dressing:

  • 3 tbsp mayonnaise
  • 3 tbsp yogurt
  • 1 tsp Dijon mustard
  • 2tbsp chopped lovage

Mix together - excellent used with lightly cooked and cooled spring vegetable salads such as peas, carrots and young broad beans

Lovage Vinaigrette

  • 4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 4 tbsp chopped lovage
  • salt & pepper to taste

Mix together - delicious poured over thinly sliced tomatoes

Potato & Lovage Soup

  • 1 medium onion chopped
  • 1tbsp olive oil
  • 750g potato, scrubbed and cubed 
  • 1 litre water or stock (adjust to give preferred consistency)
  • 5 tbsp chopped lovage (retain small amount for garnish)
  • salt & pepper to taste

Saute onion in olive oil until translucent; then add potato, and cover in stock, simmering until nearly tender; then add the lovage for last few minutes. When potatoes are soft, liquidise the soup, adding further stock if a thinner consistency is required, and garnish with remaining lovage

 

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Last modified: September, 2008