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Jan 10: Job vacancy now filled
Keep informed with Today's News published by the Soil Association every
weekday
Sep 09: more sad news...
May 09: Goosemoor finalist in Yorkshire
Post Green Business award
Dec 08: sad, sad news...
Mar 08: Goosemoor wins
Best
Green Business award!
Mar 08: Goosemoor is the only Yorkshire
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Times Top 35!
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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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