Help me love my lovage?
So today I find myself with a big bunch of lovage--it was an impulse by at the farmer's market today. Lovage is an herb that I've never been able to find but which has always intrigued me, partly BECAUSE I've never been able to find it and partly because it seems to get a lot of shout-outs in older recipes (which I know a lot about because I'm a culinary history nerd). Of course, I don't remember any of those recipes now. :-P Can someone give me some tips on how this herb is used, some good recipes that use it etc? I love to try new things and I'm excited about this. :-)
The Leaves are great as a Tempura.
Great addition to Stuffings (adds a super herby Celery flavor)
Great in dry fried Szechuan dishes as a sub to Chinese Celery.
Makes a love addition to Potato Soup or Vichyssoise (much like Watercress) or most Soups that call for Parsley
We made a spinach lovage gratin this summer that was fabulous. From The Herbal Kitchen book.
I've put some chopped leaves in salads. It really perks things up.
You can use the leaves or flowers to flavor salts. (You grind with the salt with a mortar and pestle or food processor. Then air dry or dry in a very low oven. I'm not sure it stays scented forever, but smells very good.
It definitely goes well in soups, especially potato soups as mentioned.
I've never thought of freezing it. And will try that next year. My lovage plant this year was very tall -- taller than me and taller than five feet high. So I have a lot of lovage!