Lovage
A tall perennial with large divided leaves and yellowish umbels. Lovage smells of celery and savoury stock. Its leaves are a strong seasoning for food; here they are not treated as a gentle fruit-tea base.
Parts used in cooking
Leaves labelled for culinary use.
How to use in cooking
This card explores kitchen ingredients; it does not recommend infusing every edible plant. Use only the stated part, according to the product’s intended use and a reliable culinary recipe. Choose companions for the actual dish. Do not transfer quantities, steeping times or preparation methods from other species.
Flavour pairings
Apple · Lemon
These are flavour ideas for recipes, not therapeutic guidance. Start with one addition in a blend to preserve the character of the main ingredient. Dried fruit adds sweetness and a fuller aroma.
How to store
Keep the dried product in a labelled, airtight container away from moisture, light and heat. Store fresh ingredients according to their label. Check the date and smell; discard anything mouldy, damp or with an unusual odour. Do not mix a new batch with old leftovers.
Before using a plant
Choose only food-grade ingredients of confirmed origin. The name, species and plant part matter. Neither an illustration nor photo identification confirms edibility. For allergies, pregnancy, breastfeeding or medication, consult a professional about herb selection.
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