Tuesday, 27 December 2016


Lovage: A big plant with an even bigger flavor: "Lovage is not one of the Mediterranean herbs, happiest in dry, lean earth. It loves the rich, organic, moisture-retentive soil of my garden. About now, the leaves are starting to yellow as the plant puts all its effort into making seeds. Gardeners who treasured the leaves above all would have cut it back at this point to encourage ones to grow. But by doing so they'd miss the chance to harvest the seeds. These, too, have a celery taste and aroma, and since lovage leaves do not dry very well, the seeds are an excellent medium for keeping the flavor year-round. When the tiny fruits start to open, cut bunches of the seed stalks and hang them upside down in a paper bag to collect the seeds. Dried and ground, they can be tossed into anything as a seasoning, and are a traditional addition to baked goods such as muffins, biscuits, cakes and breads."

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