Drying Lovage – Tips and Tricks

Tips & Tricks: Dry lovage or Maggi herb

  • Because of its strong taste, lovage is also known as Maggi herb. The herb tastes particularly pungent, with a slightly bitter note. The spicy aroma goes particularly well with hearty dishes.
  • You can either dry lovage in one piece or pluck off the leaves beforehand. The taste is not greatly lost when drying, but the leaves taste much more intense when fresh.
  • You should never throw away the lovage stems. Grind the dried stalks to get a highly concentrated spice. The taste of the ground styles is very intense and can be used sparingly.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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