Tag: Lovage recipes

Historically, American colonists would chew lovage seeds during long church services to stay alert, a testament to their potent flavor and invigorating properties. Today, you can use these versatile seeds for everything from culinary spices and infusions to propagating new plants in your garden, a fitting continuation of their long, storied legacy.

Traditionally valued in folk medicine, lovage has been used for centuries across different cultures to treat various ailments, from indigestion to skin conditions. This extensive history of medicinal use raises the question: what is lovage juice good for today, and what modern health benefits does it offer?

Lovage (Levisticum officinale), a perennial herb, has been cultivated since ancient times and is a relative of celery and parsley. The leaves, stems, and roots of the lovage plant can be eaten raw, though its taste is much more intense than celery and must be used sparingly. This guide explores how to enjoy lovage's unique flavor safely.

Lovage, a perennial herb with a robust celery-like flavor, has been used in European cooking for centuries. Due to its potency, understanding how to consume lovage properly can add a unique depth to your dishes without overwhelming them. All parts of the plant, from the leaves to the roots, are edible when prepared correctly.

Lovage (Levisticum officinale) has been cultivated since ancient times, prized for its potent, celery-like flavor which is significantly stronger than common celery. For modern home cooks and gardeners, knowing what to do with lovage leaves can transform simple recipes and prevent culinary waste.