Imagine my surprise when I stumbled across an article on lovage at The Wall Street Journal (hat tip: Doug Mataconis). I have a seven foot tall lovage plant in my herb garden or, as my wife calls it, “the lovage tree”. It’s been a favorite around here for some time. It has a strong celery-like flavor and its leaves can be used (sparingly!) in many recipes that call for celery.
It’s a perennial but it does die back in the winter time. I’m thinking of trying to dry the leaves this year so I can use them year-round. Maybe I’ll try freezing them.
