Lovage (Levisticum officinale)

The flavor recalls that of celery but is more penetrating and “wilder.” It may be added, chopped, to vegetable soups—try it in small quantity at first; but its logical place is in a bouquet garni for a preparation—pot-au-feu, poule-au-pot, or a long-cooking stew—whose unhurried development permits the lovage to refine and fuse with the other aromatics, its own slight arrogance dissolving into the whole.