Lovage is a culinary superstar, beloved for its strong, celery-like flavor that can elevate a variety of dishes. From soups ...

With a taste similar to celery and parsley, lovage can be used in a wide variety of dishes. Lovage hails from the Mediterranean and has been used for centuries for culinary and medicinal uses.

Stir in the spinach, lovage, another 3/4 teaspoon salt, and black pepper to taste. Take 1/2 tablespoon of the melted butter to coat the inside of a 6 by 10 inch baking dish.

Herbs are the unsung heroes of vegetarian cooking, adding flavor to dishes, without the extra calories. While we all are familiar with basil and cilantro, many underrated herbs can also work wonders ...

Though it was a cure-all in ancient Rome and Greece, Americans today rarely use lovage. It is strong but tasty and has many excellent uses in the kitchen.

In vegetarian cooking, herbs are a must-have for elevating flavors and adding dimension. While basil and parsley are popular, ...

A long-forgotten herb that was regularly cultivated during medieval times, as well during the Roman, Greek, and Chinese empires, lovage has a taste similar to celery but with a slight peppery bite.

Nestle the grilled watermelon on top of the cheese, drizzle with more oil, then tear the lovage leaves onto the salad. Finish with a couple pinches of flaky sea salt. Bonus recipe!

Lovage is an umbellifer, a visual cross between rhubarb, celery and parsley, its hollow stems showered with pale greeny-yellow flowers, similar to fennel’s, in mid spring. As is so typical of the ...

large sprig fresh lovage; 1 tsp lard or goose fat; 8 slices belly pork (about 1kg/2lb 4oz weight in total), each slice about 1cm/½in thick; 25g/1oz butter; 25g/1oz plain flour; 300ml/10fl oz full ...