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Often referred to as Mountain Celery.
Add leaves to a mix of salad greens or let wilt in soups and stocks. Chop and use in place of parsley in any dish. Add a leaf under the skin of chicken or chicken stuffing for a whole chicken.
Lovage does not dry well and the leaves are best stored by freezing. Harvest the leaves, rinse with cold water and shake dry. Bunches of leaves can be frozen individually in plastic bags. Another way to freeze herbs is to fill ice cube trays with the chopped leaves, cover with a little water, then freeze.
Lovage is a diuretic that will help flush the body without producing electrolyte loss!!
Lovage root is high in vitamin K, calcium, and vitamin C, and contains a good amount of potassium and magnesium. It also offers a significant amount of the flavonoid known as quercetin, which can help with pain reduction and inflammation, lower blood pressure, boost the immune system, and ease skin irritations
As a medicinal plant, lovage has been used as a digestive, carminative, diaphoretic, diuretic, emmenagogue, anti-dyspeptic, expectorant, stimulant and stomachic; and also as a treatment for jaundice. Current medicinal applications include use as a diuretic and for regulation of menstrual cycle.
Lovage was an ingredient in love potions and believed to help make you more attractive and bring love your way. The only "attraction" is nice smelling breath! In Celtic traditions, it was believed to relieve exhaustion and the leaves were placed in the shoes of travelers at inns.
1 cup lovage leaves
2 tbsp walnuts
1 clove garlic chopped
1 lemon juice and zest
3 tbsp Olive oil
1 tbsp parmesan
Salt and pepper to taste
Break up the walnuts and toast them in a dry pan for approximately 1 minute until golden
Allow to cool
Blend all ingredients in food processor or blender.
Potato Lovage Soup
1 medium onion, chopped
2-3 tablespoons butter
3 cups of vegetable or chicken stock
3 cups of potatoes, peeled and chopped
3 tablespoons fresh Lovage leaves, chopped
Salt and Pepper to taste
In a saucepan heat the butter and add the onion.
Sauté until the onion is translucent.
Add the potato and sauté for 3-5 minutes.
Add the broth and simmer until the potatoes are soft.
Add the Lovage and stir.
Remove from heat and puree with a hand blender.
Add salt and pepper to taste.
**Lovage stems and leaves can be roasted in butter and salt and pepper as a side dish!
Tall Timbers Farm
85 Hodgson Road, Cathlamet, Washington 98612, United States
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