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Lovage is best used fresh, but you
can freeze the leaves and stems. Blanch a handful of leaves in boiling water VERY quickly
then quickly throw into a bowl of ice water for a couple of minutes. Drain, place in
plastic freezer bags and freeze. The frozen lovage can be minced and used in cooked
dishes. Add a teaspoon to fresh minced lovage to your chicken soup recipe during the last 15 or 20 minutes of cooking. You can also add it to chilled tomato soups.Add one to two tablespoons of minced fresh lovage to your meatloaf recipes. Harvest lovage seeds to use whole or ground in cakes, meats, biscuits, breads, sauces, cheeses, salad dressings, or pickles. Add it to your favorite potato salad or coleslaw too. The following recipes will give you an idea of how to use lovage. |
Lovage Butter
Ingredients:
4 tablespoons of butter
1 tablespoon of minced lovage
Salt & Pepper to taste
Melt the butter in a small pan and add the salt, pepper, and lovage. Heat gently for 3-5 minutes. Serve over vegetables.
Ingredients:
1/2 small chopped sweet onion
chopped butter
12 ounces whole green lentils
1/2 cup chopped lovage
1 sprig of fresh thyme
orange zest/peel
chicken stock or water
Sauté the chopped onions in the butter to soften but do not brown. Stir in the lentils. Add the chopped lovage, thyme, one strip on orange peel or a small amount of zest and stock. Cover and simmer until tender. Remove the lentil mixture with a slotted spoon and reduce the liquid in the pan, while adding a little more butter and salt and pepper to taste. Serve over the lentil mixture. Serves 4.
Ingredients:
6 large eggs
3 green onions thinly sliced
2 tsp. minced lovage
2 tsp. minced parsley
1 tablespoon snipped chives
1 cup light or regular mayonnaise to taste
salt and pepper (optional)
Hard boil the eggs, them place in a bowl of cold water to cool. Peel them, place in bowl and mash. Add the green onions and herbs, then add chives, mayonnaise and mustard. Season with salt and pepper. Serve on bread or on a bed of lettuce.
Ingredients:
2 Tbsp. olive oil
1 onion, chopped
3 cups potatoes, peeled and cubed
3 cups water
Approx. 1 1/4 cups milk
3 Tbsp. minced fresh lovage plus garnish
salt and black pepper to taste
Heat the oil in a large saucepan and add the onions and potatoes. Cook over low heat for 10 minutes. Add 3 cups of water and continue simmering until the potatoes are tender. Remove from the heat and allow to cool slightly. Puree the cooled mixture in a food processor or blender. Place into a clean pan and stir in the lovage and milk slowly, stopping when you feel it's the right thickness. Heat through, and serve with a garnish of lovage leaves. Makes 4 servings.
Ingredients
2 tablespoons butter
12 lovage leaves, minced
2 tablespoons dry white wine
1 tsp. Dijon mustard
salt and black pepper
Melt the butter in a pan and sauté the lovage leaves for about 3 minutes. Add the wine and simmer for a minute. Stir in the mustard and season. This sauce is nice served over boneless pork or pork chops.
You will need:
1 quart cider vinegar
2 large sprigs lovage
Place into a bottle or jar with a lid. Keep in a cool, dark place for 3-4 weeks. Use in dressings, or stews.