Lovage rubbed

also: Maggi herb

Description:
Lovage was already known to the ancient Romans. Nowadays, however, it is mainly used in Central and Eastern Europe. Only the Italian Ligurians use lovage leaves to refine leaf salads and minestrone.

The characteristically spicy aroma of lovage goes well with root vegetables, soups, stocks and stews, cream sauces and casseroles, as well as stuffings for roast poultry.

Usage:
You can add lovage to the dish at the beginning of the preparation. The slight pungency fades with longer cooking.

Well-known dishes:
Minestrone

Aroma/taste:
intensely spicy, celery-like

Harmonises with:
Dill, garlic, bay leaf, parsley, chives, juniper

Origin:
Germany