Lovage

A perennial herb with a powerful aroma recalling celery and meat stock, for soups, stocks, sauces and braised meat.

Lovage is a perennial herb with large dark green serrated leaves and a powerful aroma recalling celery and meat stock, with a slightly sharp, saltish taste. Its leaves, stalks and root are added to soups, stocks, sauces, braised meat, potatoes, with legumes and to pickling; dried lovage is part of stock seasonings (Maggi herb).

Recipes with this ingredient

Pickled green tomatoes with lovageRussian cuisine | Preparations

Pickled green tomatoes with lovage are a classic dish of Russian cuisine rooted in the traditions of home canning. Green tomatoes, with their firm texture and slight acidity, acquire a rich and deep flavor thanks to the marinade with apple cider vinegar and aromatic spices—coriander, fennel, and dill. Lovage, known for its spicy and slightly bitter aroma, adds a special depth of flavor, making this appetizer an essential complement to meat and potato dishes. The pickling process reveals complex notes of spices, creating a wonderfully balanced combination of sour, sweet, and spicy. This recipe is perfect for lovers of original homemade pickles and will delight with its taste just 20 days after preparation.

Moldavian Zama on a RoosterMoldovan cuisine | Soups

Zama Moldovenească is a traditional Moldovan soup rooted in rural cuisine. It has a rich, deep flavor from slowly cooked rooster broth, aromatic roots, and spicy herbs. A key feature is the addition of rye kvass, giving the dish a pleasant sourness and light fermented note. Hand-made noodles make the soup especially hearty and cozy. This soup not only warms but also has healing properties due to natural ingredients traditionally used for restoring strength. Zama is served hot with parsley and lovage for a fresh aroma. The dish is perfect for family lunches or traditional feasts that appreciate natural flavors and age-old culinary traditions.

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