lovage

[Guest guest]

Hi,

 

Lovage (Levisticum officinale)

<http://www.botanical.com/botanical/mgmh/l/lovage42.html>

 

It is usually considered a perennial but

I've had some problems growing it too. However

it had issues with the heat and sun in the location

it was planted, as opposed to freezing. It keeps

trying to come back though.

 

From the web page above, " It has a strong aromatic

smell and taste. " ... " The root, leaves and seeds for

medicinal purposes.

 

The young stems, treated like Angelica, for flavouring

and confectionery. "

 

Hm, there was even a cordial made out of it.

 

More info and pictures:

<http://www.uni-graz.at/~katzer/engl/Levi_off.html>

 

Seems to have been extensively used by Romans.

 

" Its characteristic flavour fits well to sour pickles

and aromatic vinegars (see dill); furthermore, beef

stock is commonly flavoured with lovage leaves (see

parsley on German versions of bouquet garni). In

Germany, lovage is a popular flavouring for potato

dishes.

 

In Italy, lovage usage culminates in Liguria, where of

old the spice is cultivated (see above). Lovage is

chiefly needed for tomato sauces, often in combination

with oregano; it may be efficiently combined with rue.

"

 

Of course, there is info on Wikipedia.

http://en.wikipedia.org/wiki/Lovage

 

" Lovage (Levisticum officinale) is a plant, the leaves

and " seeds " or fruit of which are used to flavor food,

especially in South European cuisine. It is a tall (3

to 5 ft) perennial that vaguely resembles celery in

appearance and in flavor. Lovage also sometimes gets

referred to as smallage, but this is more properly

used for celery.

 

The fruit of the lovage plant can be used as a spice,

but what appears in the trade as lovage seed is

usually ajwain, not lovage. On the other hand, what is

sold as " celery seed " is often partially or entirely

ground lovage seed.

 

The root of lovage is used as a diuretic. "

 

Ah, here there is a Lettuce and Lovage Soup

<http://www.bbc.co.uk/food/recipes/database/lettuceandlovagesoup_14299.shtml>

That looks interesting enough to give a try.

 

And a page from CNN

<http://www.cnn.com/FOOD/key.ingredient/lovage/>

 

" (CNN) -- If you love herbs and like to garden, a good

perennial herb is lovage. The French call it céleri

bâtard, or false celery. It is a great addition

particularly to potato and tomato dishes.

 

Lovage has been used since Greek and Roman times as a

seasoning in food, an additive to medicines, even an

ingredient in love potions.

 

It looks and smells something like celery but is much

larger, growing more than 6 feet tall, according to

Michael Weishan, publisher of Traditional Gardening

Magazine and host of National Public Radio's " The

Cultivated Gardener, " to debut in October.

 

Natural salt substitute

 

One of its principal uses is as a salt substitute in

dishes. If you are trying to cut down on salt, it can

be used instead in soups or stews, " he said.

 

Lovage can be used in almost any dish celery or

parsley would be used in. It isn't as bland as celery,

so Weishan cautioned people should be careful of the

amounts they use. " A little lovage really goes a long

way, " he said.

..... "

 

Of course, there is also some electronica/trip hop

band possibly moderately funky called Lovage, looks

interesting to me but probably not to many others.

 

Gary