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Published 1974
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.