You’ll Learn to Love by Storing Your Lovage Now
Time To Store Lovage!
You’ll love it. The name Lovage always conjures up for me little ladies in the tea room with their lovely sandwiches and, whereas Alan Armitage is a big fan of Lovage sandwiches, I prefer to make a little dip in the spring with Lovage and cut up my Kohlrabis for a tangy, crunchy crudite.
But how to preserve for a winter treat? First of all, May and early June is the perfect time to harvest the beautiful, frond-like leave to dry. Just make medium bundles to hang in a dark, dry room with good air circulation. Once dry, package right away so the product won’t get dusty or reabsorb moisture from the room. A jar or plastic bag will do fine. Add to your “Drying Rack” to add to fresh tomato juice, wait for my recipe for Dr. Bromfield’s Vegetable Compound, or for wintertime chicken or turkey soups.
For a special treat that can be frozen, make Lovage Pesto. This recipe is from adapted from Barbara Kafka’s Vegetable Love (2005, Workman).
3 large cloves garlic, peeled, smashed and coarsely chopped
¼ pound Lovage leaves, no stems, about 6 cups
1 ¼ cups olive oil, or as needed
½ pound walnuts, about 2 cups
2 tsp. kosher salt
Put the garlic in a blender. Top with the Lovage leaves. Add half the oil. Blend until mixture is liquid smooth. Add the walnuts and, with the blender running, gradually pour in the remaining oil until it is absorbed. Add the salt.
Allow to mellow for about an hour. Eat now or freeze.
Makes about 3 cups.