These are the first few shoots of my Lovage coming through in the vegetable garden. Although it's a herb, I wouldn't recommend planting it in a little herb patch, as I did when I first had it, next to parsley and thyme. Little did I know, but like Topsy, it just growed and growed and was soon taller than me, and quite overwhelmed its neighbours. So I moved it to the veg garden where it comes up bigger and stronger every year, a bit like a rhubarb patch.
The young shoots have a strong celery-like flavour and can be used to advantage in a vegetable soup. Or you could try making the famous Lovage cordial with it. I've no idea how you make it, but when I was a pub landlady in Devon some years ago we always had a bottle of Lovage behind the bar, and it was quite a popular drink for specific occasions. I think it must be a Devon thing, as I'd never heard of it before. But it was especially popular as a remedy for the morning after the night before. Rarely drunk on its own, people would come in lunchtimes and ask for a Brandy and Lovage "to settle my stomach", and then proceed to down another half a dozen in short order, which did, I think, rather defeat the object. But it seemed like fun.
*translates as "Brandy and lovage is quite delicious my friend"
I never heard of lovage, so I had to Google it. Interesting that they say that planting it helps keep insects away and other plants healthy.
ReplyDeletekathy you write very well!
ReplyDeleteHi Interesting post I used to grow Lovage a few years back and used the leaves in bread or pizzas rather an interesting flavour.
ReplyDeleteI remember as a youth stopping in a pub on the edge of Dartmoor and feeling a little sick was given a brandy and lovage to drink rather a nice drink actually.
Nice of you to fav my blog I have been remiss keeping up with blogs of late due to all the time I spend on lyme Disease advocacy but one day I will do my housework on my garden blog.
That's interesting Louise, though I'm not surprised to hear it since the flavour is quite pronounced.
ReplyDeleteThanks JG you're too kind
Joanne - Another great idea, will try it in savourya bread or pizza, thanks