Many parts of the plant are used
The leaves of the lovage are mainly used. It is also possible to process the seeds, stems and roots in the kitchen. The leaves are best used either fresh or frozen. When dry, they lose a lot of their aroma. The seeds are ideal for seasoning in dried and crushed form.
also read
- Which is better: freeze or dry lovage?
- The best methods: Preserving lovage
- Drying the lovage: this is how it works!
Maggi herb - no soup without lovage
A soup without lovage? Hard to imagine ... If you were to cook a vegetable soup without lovage, you would probably notice that the soup lacks seasoning. Lovage is the typical seasoning for vegetable soups of all kinds.
But be careful: When seasoning with lovage, thrift should be the top priority. The seasoning power of lovage is enormous. It is best to use only one leaf per liter of soup. Alternatively, you can use the seeds or a small piece of the root.
Other dishes with lovage
In addition to a home-style soup, lovage can enrich other dishes. The following dishes harmonize wonderfully with him:
- Veal and poultry (especially roast)
- Salads
- Egg dishes
- Mushroom dishes
- Fish like trout
- Sauces
- Quark
- Bread and other baked goods (with the seeds)
An almost forgotten medicinal herb
Did you know ?: Lovage can be used to relieve various ailments. Among other things, it stimulates the appetite, dehydrates, relaxes cramps and aids digestion. Thus, lovage can be used, for example, with and against:
- Gastrointestinal problems
- Muscle aches
- Cramps
- heartburn
- Urinary tract infections
- Skin conditions such as abscesses
For ailments, lovage can be made into tea, for example. To do this, a teaspoon with dried leaves is poured onto a cup of hot water. The root can also be used for tea. You can also put lovage in a full bath or season dishes.
Tips & Tricks
To get the best aroma, you should harvest the lovage at the right time. The harvest time depends on the part of the plant (shoots, leaves, seeds, roots).
