Tomato and Lovage Sauce

Lovage tastes like a blend of celery, parsley, and tarragon, with a hint of curry. The most popular herb in ancient Roman times, it has virtually disappeared from contemporary recipes, which is a shame. Cooked, it adds robust backbone to stews and sauces. Small raw leaves can be added whole into salads or cooked dishes. To avoid stringiness, stems should not be used, and larger leaves should be cut across like sorrel.

Difficult to find even in farmers’ markets, lovage is easy to gro