Lovage leaves, Levisticum officinale, Maggi herb

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Lovage leaves, Levisticum officinale buy, Germany

Lovage (Levisticum officinale) is also called Maggi herb, liver stick root, lobstock, bath herb, or uterine root. This culinary herb belongs to the Umbelliferae family and has its origin in the Mediterranean region. The term maggot herb came about because of the similarity in the taste of the Maggi seasoning with it; however, Maggi cubes don't contain lovage leaves.

How does Maggi herb taste?

Maggi herb has a strong aromatic taste and is reminiscent of celery. However, it has a slightly tart aroma. You can use it very universally.

Culinary use of Levisticum officinale

With Lovage leaves, you prepare for soups, meat, and vegetable broths. It gives them their wonderfully bitter aroma and rounds off the taste nicely. It also refines a herb curd cheese with its taste for dipping strips of vegetables.

In Liguria, lovage leaves refine minestrone, salads, and grilled fish.

Levisticum officinale plays a significant role in Bulgarian and Romanian cuisine. Here legumes and potatoes are seasoned with it. It is an essential ingredient for Romanian sauerkraut soup.

Try it yourself; you can use it wherever you have used celery. You will see that lovage quickly joins your favorite herbs.

In general, you can say that Maggikraut refines the following dishes:

  • Lamb, roulades, minced meat, bacon, pork, ragouts
  • Smoked fish, fish, seafood
  • Potatoes, carrots, corn, mushrooms, tomatoes, zucchini, onions Bread, apples, rice

What other kitchen herbs and spices can I combine it with?

Lobstock is an intense herb and should be dosed carefully. It pairs well with the following herbs: Borage, Chervil, Parsley, Chives, Tarragon, Dill, Lemon Balm, Pepper, Salt, Sugar, Chili, Garlic, Oregano, Bay Leaves, Juniper Berries, and Thyme.

How long have you been using lovage leaves in the kitchen?

Lovage has been known for a long time. Ancient Roman cuisine used this herb, and even the Apicius cookbook mentioned it that they used it to season seafood, fish, and chicken. Today, however, celery is used rather than a lobster.

How do I store it?

Please put your herbs in an airtight container and keep them in a cool and dry place, protected from the sun.

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