Lovage is a perennial herb in the parsley family, native to southern Europe and Asia Minor. It can be grown from seeds or plants, prefers good soil and sunlight, and is used in cooking and herbal teas. Its leaves, stems, roots, and flowers are all edible.
Lovage, Levisticum officinale, is a perennial herb that resembles parsley and is found in the parsley, or Apiaceae, family, such as anise, dill, caraway, caraway, and fennel. It is native to the mountainous areas of southern Europe and Asia Minor. It is sometimes called sea parsley.
Chronology
One of the herbs mentioned by Emperor Charlemagne, he said that lovage deserved to be grown in every imperial garden. It was also grown in the gardens of the Benedictine monastery.
Description
Lovage can reach a height of 0.9 – 1.8 m (3 to 6 ft), but it takes three years to reach its full size. It sends out a flower stalk in early to mid summer, and the flowers are small and yellow.
Gardening
This pant prefers good soil and lots of sunlight. To grow lovage, gardeners can purchase plants or plant seeds. If the seeds are planted, they can be started indoors and then transplanted.
Once established, lovage can be propagated by division. Gardeners should ensure it has enough room to spread out, as it spreads out, as well as tall, and produces an extensive root system. To produce more leaves, the flower stalk should be cut off.
The leaves should be dried slowly and stored in an airtight container. They should be harvested after they turn brown. These should also be dried. Fresh lovage leaves can be stored in plastic bags in the refrigerator or refrigerator hydrator for four to five days.
Food and other uses
Lovage is similar to celery in both flavor and appearance, but taller and stronger in taste. The roots, stem, leaves and flowers are all edible. Typically, the young leaves are used in salads, and some consider them a good addition to strongly flavored fish or seafood dishes.
The older leaves can be used in soup or stew and cooked slowly. The seeds are used as a side dish and pickles. In some Italian recipes, lovage is used as a flavoring in bread and biscuits. The dried leaves are used as a flavoring and in the preparation of herbal teas.
Because some people who are not used to eating lovage have reported a strong reaction to an initial use of a large amount, people may want to slowly introduce it into their diets. It is also used in some bath preparations and deodorants. Since the stems are hollow, they can also be dried and used as straws.
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