John Myers
The perennial herb grows up to two meters high and belongs to the umbelliferae family. You can recognize lovage above all by the dark green, shiny, pointed leaves, which are very reminiscent of celery green. By the way, many people also know the spicy plant under the name Maggikraut.
Origin
The aromatic herb probably originally came from Persia, but it is now cultivated all over Europe.
Season
In Germany, lovage is harvested outdoors between April and September. However, greenhouse goods and dried lovage are available all year round.
Taste
Lovage has a strong, spicy to slightly sweet-tart taste. The smell of celery is also unmistakable. The distinctive scent and taste are also strongly reminiscent of the Maggi seasoning sauce.
Use
Lovage is available fresh, dried, and ground. However, the fresh leaves taste the most intense. Finely chopped, the spicy cabbage is ideal for seasoning hearty stews and soups such as bean, pea, or potato soup. But lovage also gives pot roast or hearty salads that certain something. Unlike many other herbs, lovage can easily be cooked with it.
Storage
It is best to place the fresh stalks in a glass of water or wrap them in a damp kitchen towel and store them in the vegetable compartment of the refrigerator. They are also excellent for freezing. When dried, the herb should be stored in an airtight container in a dark and cool place.
Durability
The aromatic leaves can only be kept fresh for a few days. Dried lovage, on the other hand, only loses its aroma after about 6 months.
