- Comments (5)
Have you even heard of this fresh herb? Here’s why lovage deserves some love.
When the plant is young, its bright green stalks and feathery leaves may resemble parsley, but with a lighter color. The beautifully pointy leaves omit a fresh, celery-like scent, which explains why the herb earned the nickname “false celery.” And that’s not its only relation to the crisp, green veggie. The seeds of the lovage plant are known as celery seed.
Lovage tastes like celery, with undertones of parsley and hint of anise. It’s mild enough to use with fish and poultry, but has just enough spice to make it interesting.
Like many other green, leafy herbs, lovage is low in calories and contains lots of vitamin C. One of its most distinctive characteristics is its hefty quercetin content. Lovage has also been known as a medicinal herb for ailments including pain, inflammation, indigestion, joint pain and headaches.
What To Do With Lovage
Lovage stalks, leaves, and seeds can all be used to impart its bright and fresh celery flavor. Add leaves to a mix of salad greens or let wilt in soups and stocks. Chop and use in place of parsley in chicken and tuna salad or a batch of fresh tomato salsa. Puree leaves and stalks into a morning smoothie (or Bloody Mary). Add celery seeds to marinades, soups, creamy dips, chili and potato salad.
Tell Us: Have you tried lovage?
These seasonal beauties want you to know there’s more to them than total deliciousness. Radishes In addition to offering their trademark crunch and peppery snap, radishes list potassium, calcium, folate and fiber on their resumes. Recipe: Snow Pea Radish Slaw (above, from Food Network Magazine) Rhubarb A classically underappreciated seasonal treat, these sour stalks are an excellentRead more