Put lovage in your kitchen and rediscover your favorite dishes. Lovage is a perennial, tall plant with characteristic dark-green leaves. He is widely considered an aphrodisiac, and was already known in ancient times.
Currently, it is most popular in Southern Europe, where it is grown the most. In the old days it was even thought that lovage was a plant of love. It is easy to grow and literally anyone can do it, thanks to which it will enrich your herb garden or a collection of dried spices.
Lovage leaves can be eaten both raw and in dried form. In the summer, when the sun is conducive to growing herbs, nothing prevents you from sowing it next to parsley or celery.In winter, when access to green leaves is limited, it is better to bet on healthy drought, harvested and prepared at the peak of crops. How does lovage affect the body? Our ancestors highly valued this herb and attributed magical properties to it. Lovage leaves primarily have a beneficial effect on the digestive system and urinary tract (they are diuretic). In addition, it is definitely worth adding a pinch of dried leaves to dishes that are hard to digest. This spice effectively inhibits too much fermentation in the intestines, which can regulate all digestive processes. Which dishes are best to include lovage leaves in?
Lovage has been used in various fields of life for centuries. It is mainly used in cooking, herbal medicine and cosmetics. All vegetable soups, classic broth, tripe, broths and decoctions.
Stews and all fried foods. Most often, lovage leaves are used when cooking. They are added straight to the dish (for example, soup). This plant has many unique values, so you can brew a variety of infusions and even add it to the bath. It is worth remembering that, as with other spices, store lovage leaves in a sealed container that will guarantee high quality and prevent loss of taste and aroma.