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Also call:
Lavose, Sea Parsley
 | DESCRIPTION
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Lovage looks similar to Angelica but
the maximum height it grows up to is 1.5cm tall. The stems are
straight and hollow and it bear clusters of tiny, sulphur-yellow flowers in
summer which then turns to seeds. The leaves has a yeasty flavour and
the leaves are quite the same as the Italian Parsley.
| HISTORY AND ORIGIN
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In the ancient Greece and Rome, Lovage
has a significant purpose during that time where they use it as a medicine,
for cooking and cosmetic purposes. Herbalist uses the rootstock
because it has its antiseptic qualities.
| BUYING AND STORAGE
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Fresh Lovage can be stored in the
refrigerator, wrapped in foil or immersed in water for about a week.
Fresh and dried Lovage are not available commercially.
| PREPARATION AND USE
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Lovage can be chopped and used the same
ways as Parsley. Add 1 tablespoon of chopped Lovage to 250ml of white
sauce to make a quick sauce for a fish dish. By adding Lovage to your
chicken stock and also add a thickening beurre manie, and milk or cream can
also creates a nice Lovage soup. This herbs can be used instead of
pepper and can be used in most savoury dishes because its tasty.
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