windsor
Registered: Nov 03, 2006
Posts: 40
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| | June 04, 2009 at 10:36 AM | Reply with quote | #1 |
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We have just discovered the most gorgeous clump of lovage. Is soup stock the best option?
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I love good food and am especially good at washing up after a delicious meal requiring every pot and pan in the kitchen.
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Chef
Moderator
Registered: June 13, 2006
Posts: 169
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| | June 08, 2009 at 04:44 AM | Reply with quote | #2 |
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Lovage ( céleri batard in French [meaning "wild celery"] ) is an ancient aromatic herb-like stalk vegetable which was used in ancient Roman kitchens and also by Medieval European cooks who used the leaves of Lovage to make alcoholic cordials, and its' celery-like stems were cooked and served as a side vegetable. Lovage roots were sometimes candied and served after dinner as a sweetmeat with hot tea and/or coffee. Lovage is rarely found or used today.
Whether used as an herb, or as edible salad greens or as stalk vegetable, lovage should be used with discretion because it's flavor is distinct, if not ascertive, and unfamiliar to modern palates. Try using it as you would celery in soups and salads, and/or as a potherb base along with carrots and other vegetables when preparing pot-roasted or braised meats. (My German grandmother dried the leaves and brewed it into tea, but I'm not sure for what she used it ... perhaps with honey as a tonic or as a remedy for a sour or an upset stomach.)
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