Table of contents:
Video: Lovage - Herbs And Spices Lexicon
The lovage is also known as "Maggi herb". The plant received this name because of its typical aroma, which is similar to that of the well-known spice sauce, but which does not contain lovage. Real lovage aroma is very intense and hearty. Since drying can lead to a strong loss of flavor, it is better to use the leaves fresh or to freeze them…
- Continue reading
- more on the subject
- Ingredients, smell and taste
- Use and preparation
Lovage (Levisticum officinale), like parsley and celery, belongs to the umbelliferae family (Apiaceae) and is a perennial plant. When in bloom, the lovage can grow up to two meters high and can reach an age of 15 years in suitable locations. The plant achieves this by possessing a special persistence organ in the soil (rhizome with roots), which is also used in naturopathy. The leaves are primarily used as a spice. Feathered and dark green, they are reminiscent of those of celery and parsley. The stems and fruits are rarely used for seasoning.
Tip Lovage can be planted well in the garden and is a rather undemanding, perennial, hardy perennial. Since the plant becomes very large, one stick is usually sufficient.
Ingredients, smell and taste
Lovage tastes very spicy and intensely aromatic. The so-called phthalides, special components of the essential oil that occur in both spices, are characteristic of the lovage aroma, which is similar to that of celery. The typical Maggi aroma comes from the “Maggi ketone” (also Sotolon) contained in the essential oil. In addition to essential oil, lovage also contains various vitamins such as vitamins of the B group, vitamin C and the minerals calcium, iron and potassium.
|per 100 g of edible
|per 100 g of edible
|Energy (kcal)||41||Iron (mg)||2|
|Fat (g)||0.8||Vitamin A (µg)||666|
|Protein (g)||3.5||Vitamin B1 (mg)||0.08|
|Carbohydrates (g)||5||Vitamin B2 (mg)||0.15|
|Dietary fiber (g)||3||Niacin (mg)||1.7|
|Potassium (mg)||400||Vitamin B6 (mg)||0.05|
|Calcium (mg)||150||Vitamin C (mg)||45|
|Magnesium (mg)||30th||Vitamin E (mg)||1|
Use and preparation
The lovage aroma goes well with soups, sauces and salads. It is also often used for vegetable, meat and fish dishes and is also an important component of soup seasonings. The fruits are used in bread and pastries. Lovage leaves are best harvested before flowering, as otherwise the aroma will develop a slightly bitter tone. Since drying can lead to a strong loss of flavor, it is better to use the leaves fresh or to freeze them.
Note Use lovage sparingly as it tastes very intense! If the aroma is too intrusive for you, you can remove the leaves after a short cooking time.