Happy August, dear friends 🙂 Homegrown produce is at its peak of freshness and deliciousness this month, and I thought now would be a good time to focus on a herb which means a lot to me: lovage.
“Lovage tastes like celery, with undertones of parsley and hint of anise. It’s mild enough to use with fish and poultry, but has just enough spice to make it interesting (…) Like many other green, leafy herbs, lovage is low in calories and contains lots of vitamin C. One of its most distinctive characteristics is its hefty quercetin content. Lovage has also been known as a medicinal herb for ailments including pain, inflammation, indigestion, joint pain and headaches” (foodnetwork.com)
After several unsuccessful attempts to grow lovage outdoors, I am super happy that my lovage has been thriving in hydroponics. The seeds must have made a difference, too – this time I used True Leaf Market lovage seeds, and the lovage took off, at last. Not only is lovage a super herb packed with vitamins and minerals, but it is also a great aromatic, and a popular find in Southern European cuisines. I would describe its flavor as “celery, amplified” – more like tarragon, rather strong and pungent, so a little goes a long way, in my experience.
The flavor of lovage reminds me of my childhood, and this makes it special in my book 
Growing up, I would see my mom use lovage in soups all summer long, its crisp aroma permeating our home, its pungent celery flavor leaving lingering notes on the palate. These days, I use lovage in soups, but also in salads, in combo with leafy greens such as kale or spinach. I love fresh herbs for their fabulous flavors and aromatics, and I use them regularly. More herbs, less salt!
For additional information and recipe suggestions, you are welcome to check out my posts here, here, and here.
Do you have a favorite herb? How do you use it in cooking? Let me know in the comments 🙂
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