A tall plant whose leaves can be eaten or used to make tea. Available at health food stores.
Leaves possess excellent flavouring qualities for soups, stews and casseroles. Can replace meat and bones in soups because it gives the impression a complete soup extract has been added.
A lofty herbaceous plant belonging to the parsley family, commonly referred to as “love parsley,” possesses light green foliage resembling that of celery in both appearance and taste. Although sometimes used as a vegetable in New England, it is more frequently employed to impart a celery essence to broths, salads, gravies, and hotpots. The seeds of the herb are incorporated in confectionery.
Resembling angelica in its visual characteristics, lovage is a perennial herb that belongs to the parsley family. This herb possesses a captivating quality in which every part, from its seeds to its leaves and stems, exudes a delightful aroma, making it a versatile culinary ingredient. The slightly celery-like flavor and fragrance of lovage persist even after drying, making it a valued addition to various dishes. The thick, hollow stems of lovage are particularly notable, as they can be candied and utilized in the art of confectionery. Dating back to ancient times, both the Greeks and Romans recognized the medicinal properties of lovage. While the fresh leaves of this herb can be utilized in salads and broths, their potent taste calls for judicious usage, as their flavor profile tends to be robust.