Introduced by the Romans in Northern Europe, this umbellifer has several names: mountain ache, celery, perpetual celery, maggi grass. It is abundant in the province of Liguria in Ialie, hence its old name ligusticum, now levisticum.
The lovage is a hot aromatic with a powerful celery taste, slightly peppery and spicy. The beautiful dark green leaves retain their fragrance because they contain phthalides close to the coumarin family and give this good taste that makes appetite.
Essential in soups, winter soups and vegetable broths, legumes can also be found in many recipes such as mussels, tarts, mixed salads, sauces and legumes. In northern Europe, it perfumes traditional meat dishes. This aroma offers a great possibility of seasoning in vegetarian cooking. Extra in combination with onions.
Cultivated in all gardens of medicinal plants for its stimulating and disinfecting virtues, the lovage also helps digestion, has a carminative effect, and, drunk in infusion, calms the sore throat.