An Old Herb for Healthy Lifestyles

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Lovage: An Old Herb for Healthy LifestylesBy Brenda Hyde

 

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.

Potato and Lovage SoupIngredients:2 Tbsp. olive oil1 onion, chopped3 cups potatoes, peeled and cubed3 cups waterApprox. 1 1/4 cups milk3 Tbsp. minced fresh lovage plus garnishsalt 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 SauceIngredients2 tablespoons butter12 lovage leaves, minced2 tablespoons dry white wine1 tsp. Dijon mustardsalt 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 VinegarYou will need:1 quart cider vinegar2 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.