Recipes

Lilac Jelly

  • 2 c. packed lilac flowers
  • 2 1/2 c. boiling water

Pour the boiling water over the lilac flowers, cover and allow to cool. Allow the infusion to sit 8 hours, or overnight. Strain the flowers from the liquid using a coffee filter, you should have about 2 1/4 c. liquid. This is your Lilac infusion.

  • 2 c. lilac infusion
  • 4 T lemon juice
  • 1 box Sure-Jell powdered pectin
  • 4 c. sugar

Place the lilac infusion, lemon juice and pectin in a large pot. Stirring constantly, bring the mixture to a rolling boil. Add all of the sugar at once, and stir to dissolve. Bring the jelly back up to a rolling boil for 1 minute.

Remove the jelly from the heat, skim the foam from the top (I got a lot of foam from this recipe) and ladle into hot, sterilized jars. Process in a water bath for 10 minutes. Makes 8- 4 oz jars.

From: The Three Foragers

Lilac Syrup

Pour over pancakes, add as a liquor base, or a nonalcoholic lemonade base. The extra syrup can be frozen in mason jars to keep year round. It is quite simple to make:

  • 1 cup of water
  • 1 cup of sugar
  • 1 cup of lilac flowers (stems and green parts removed)

Combine the water and sugar over medium heat on the stove. Heat until dissolved. Add the lilac flowers and simmer for 10 minutes. If you want a brightly hued syrup, add about five blueberries. The color will pop and add a great dimension to your cocktails. Remove from heat, drain through a sieve, bottle, and store in the refrigerator.

From: Holly and Flora

Lilac Honey 

Fill a jar (1/2 pint, pint, quart etc.) with freshly picked flowers with a little room at the top. Pour over honey to the top and cap. Allow to infuse for at least 6 weeks. No need to strain afterwards – eat the flowers along with the honey! Great for adding to recipes, spreading on bread, or adding to teas.

Note: Always use raw, unfiltered honey. Use local honey whenever possible.

From: The Practical Herbalist

Lovage Vinaigrette

  • 1 ¼ c. olive oil
  • ¾ c. white wine vinegar
  • ¼ c. chive blossom petals
  • 1 t. honey
  • 1 t. dijon mustard
  • 10 lovage leaves, chopped fine
  • 2 T. parmesan cheese
  • 1 T. lemon juice

Combine all and shake vigorously.

About Lovage:

Lovage is an ancient healing herb, mostly used for its diuretic properties in cases of water retention and urinary difficulties, and also for pain and swelling (inflammation) of the lower urinary tract, for preventing of kidney stones, and to increase the flow of urine during urinary tract infections.

The seeds, leaves and leaf stems have a strong, earthy, celery flavor that enriches soups and stews and is particularly useful in vegetarian dishes, with rice, vegetable stuffings and nut roasts. More info on this herb can be found at the Encyclopedia of Herbology.

Recipe: Henriette’s Herbal Homepage

Lovage Seed Brandy Bread

  • 1 pkg dry yeast
  • 1 tsp sugar
  • 1/1/4 cups warm (not hot) water
  • 2 teasp salt
  • 2 1/2 cups wheat flour
  • 2 1/2 cups white flour
  • 1 tablespoon brandy
  • 1 tablespoon vegetable oil
  • 1 onion peeled and grated
  • 1 tablespoon lovage seeds

Mix the yeast, sugar, and warm water together. Set aside in a warm spot until the mixture grows frothy. Sift together the flours and salt in a separate bowl. Add the oil, yeast mixture, onion, and brandy, kneading to make a soft dough.

Turn the dough onto a floured board and gently knead for 10 minutes. The dough should be smooth and elastic. Return the dough to the bowl, cover with a damp cloth, and leave to rise for 1 1/2 hours or until doubled in size.

Punch down dough, turn onto the floured surface, and knead for five minutes. Form dough into a loaf shape and place in a well-greased 9 by 5 by 2 1/2 inch loaf pan, turning once to coat all sides.

Sprinkle with lovage seeds and let rise for 15 minutes while you preheat oven to 450 degrees.

Bake approximately 30 to 40 minutes or until done.

About Lovage:

Lovage is an ancient healing herb, mostly used for its diuretic properties in cases of water retention and urinary difficulties, and also for pain and swelling (inflammation) of the lower urinary tract, for preventing of kidney stones, and to increase the flow of urine during urinary tract infections.

The seeds, leaves and leaf stems have a strong, earthy, celery flavor that enriches soups and stews and is particularly useful in vegetarian dishes, with rice, vegetable stuffings and nut roasts. More info on this herb can be found at the Encyclopedia of Herbology.

Savory Lovage Biscuits

The perfect nibble to accompany a sundowner on a warm terrace (though the chances of either warm terrace or downing sun seem slim at the moment). The original recipe is in Ottolenghi’s The Cookbook and features more cheese and some poppy seeds, but I’ve buggered about with it as is my way, and I must say it turns out not half bad:

  • 210g plain flour
  • 1/2 tsp baking powder
  • 3 tbsp finely chopped lovage
  • pinch of salt
  • 165g un-salted butter, at room temperature
  • 150g freshly grated parmesan

Beat the butter and cheese together well. Add all the other ingredients and mix until you have a soft dough.

Divide the dough in half and mold each half into a long block (you’re going to slice the biscuits off the block like a loaf of bread so make it as big or small as you like your biscuits). Wrap in cling film and chill for an hour.

When ready, pre-heat the oven to 170 degrees. Remove the dough from the fridge and slice into biscuits. Anything over 5mm thick is fine, anything thinner will snap. Place them on a silicone sheet a little way apart (they grow) and cook for 12-15 minutes.

Cool and serve with G&T on any terrace you can find. Makes about 40.

About Lovage:

Lovage is an ancient healing herb, mostly used for its diuretic properties in cases of water retention and urinary difficulties, and also for pain and swelling (inflammation) of the lower urinary tract, for preventing of kidney stones, and to increase the flow of urine during urinary tract infections.

The seeds, leaves and leaf stems have a strong, earthy, celery flavor that enriches soups and stews and is particularly useful in vegetarian dishes, with rice, vegetable stuffings and nut roasts. More info on this herb can be found at the Encyclopedia of Herbology.

Recipe: Gluts and Gluttony

Lovage and Walnut Pesto

  • 1 large handful of young fresh lovage leaves
  • 2 tbsp walnuts
  • 1 clove garlic chopped
  • Juice and zest of 1 lemon
  • Salt and pepper to taste
  • 2-3 tbsp Olive oil
  • 1 tbsp parmesan

Instructions

Break up the walnuts and toast them in a dry pan for approximately 1 minute until golden and aromatic. Allow to cool. Whizz with all other ingredients in food processor or use pestle and mortar.

About Lovage:

Lovage is an ancient healing herb, mostly used for its diuretic properties in cases of water retention and urinary difficulties, and also for pain and swelling (inflammation) of the lower urinary tract, for preventing of kidney stones, and to increase the flow of urine during urinary tract infections.

The seeds, leaves and leaf stems have a strong, earthy, celery flavor that enriches soups and stews and is particularly useful in vegetarian dishes, with rice, vegetable stuffings and nut roasts. More info on this herb can be found at the Encyclopedia of Herbology.

Recipe: Larder Love

Lovage Salt

Take that dried Lovage and make some Lovage salt to season cooked dishes.

Use 1/4 Cup Coarse Salt (Kosher or Sea Salt is especially nice) to 2 Tablespoons crumbled, dried Lovage leaves. Mix together and store in an airtight jar.

For a finer mixture, pulse in a blender or food processor.

Use as a substitute for celery salt. Lovage salt makes a great gift for the cooks on your list too!

About Lovage:

Lovage is an ancient healing herb, mostly used for its diuretic properties in cases of water retention and urinary difficulties, and also for pain and swelling (inflammation) of the lower urinary tract, for preventing of kidney stones, and to increase the flow of urine during urinary tract infections.

The seeds, leaves and leaf stems have a strong, earthy, celery flavor that enriches soups and stews and is particularly useful in vegetarian dishes, with rice, vegetable stuffings and nut roasts. More info on this herb can be found at the Encyclopedia of Herbology.

Recipe: Homespun Seasonal Living

Infused Lovage Vinegar

This is a simple lovage recipe that can serve a multitude of purposes in your kitchen.

Fill a clean glass jar about half full with fresh leaves. Fill the jar with vinegar. Rice vinegar is particularly nice here but any would work.

Place a lid on the jar and leave in a cupboard for 2 weeks. Strain the leaves from the vinegar and store the vinegar in a glass jar for use.

Use in salad dressings, it’s tasty as the vinegar in Hot and Sour Soup too. Put it in fancy bottles with nice labels for gift giving.

About Lovage:

Lovage is an ancient healing herb, mostly used for its diuretic properties in cases of water retention and urinary difficulties, and also for pain and swelling (inflammation) of the lower urinary tract, for preventing of kidney stones, and to increase the flow of urine during urinary tract infections.

The seeds, leaves and leaf stems have a strong, earthy, celery flavor that enriches soups and stews and is particularly useful in vegetarian dishes, with rice, vegetable stuffings and nut roasts. More info on this herb can be found at the Encyclopedia of Herbology.

Recipe: Homespun Seasonal Living

Lovage Dip

  • 3 hard boiled eggs
  • ½ c. fresh lovage leaves
  • ¼ c. minced parsley
  • sprig of minced tarragon
  • 1 c. cottage cheese
  • 1 c. sour cream
  • pepper to taste

Chill eggs, chop very fine. Mix with rest of ingredients and chill to blend the flavors.

About Lovage:

Lovage is an ancient healing herb, mostly used for its diuretic properties in cases of water retention and urinary difficulties, and also for pain and swelling (inflammation) of the lower urinary tract, for preventing of kidney stones, and to increase the flow of urine during urinary tract infections.

The seeds, leaves and leaf stems have a strong, earthy, celery flavor that enriches soups and stews and is particularly useful in vegetarian dishes, with rice, vegetable stuffings and nut roasts. More info on this herb can be found at the Encyclopedia of Herbology.

Recipe: Amherst Garden Club

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