Definition, use, and examples of the word lovage.
For further reading, vist the Irish Times for a breakfast hash with morcilla and lovage https://www.irishtimes.com/life-and-style/food-and-drink/recipes/morcilla-hash-with-hipsi-cabbage-and-lovage-1.4029895
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INTRO
I’m Jenn de la Vega and this is your culinary word of the day.
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Today’s word is lovage
It is spelled… L-O-V-A-G-E.
It is an herb originating in Europe.
According to …The Oxford English Dictionary
The name lovage is from “love-ache”, with ache being a medieval name for parsley.
It is also a folk etymological corruption of older French, levesche and late Latin levisticum, which is thought to be a corruption of the early latin ligusticum or “of liguria” (which is located in northwest Italy), where the herb happens to grow in abundance.
In Dutch and German respectively, lovage is known as maggiplant and maggikraut because its taste is reminiscent of Maggi soup seasoning. It makes sense because celery is a major component of mire poix or the vegetable base of most soups.
In Perennial Vegetables by Eric Toensmeier.
Lovage is essentially a gigantic perennial celery.
These young leaves and stems have a strongly aromatic celery flavor that is usually too intense to eat raw, but works fantastically well in soups.
Some gardeners blanch lovage in the spring for a milder flavor that is enjoyable raw.
You can also find this word in Llewellyn's 2016 Herbal Almanac
Thea Fiore-Bloom writes,
“Why does lovage keep cropping up in an American kitchen in the southwest? The answer is because Georgia O’keeffe loved lovage; it was her favorite herb. She has this in common with the medieval emperor Chalemagne.”
She goes on to list 6 ways to love lovage:
For further reading, visit the Irish Times for a breakfast hash with morcilla and lovage
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I’m Jenn de la Vega and this has been your culinary word of the day.
Special thanks to Martin M. for submitting today’s word.
Next time on Culinary Word of the day, we go “not quite vegetarian.”
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