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Lovage, Culinary uses

The leaves add a meaty flavour to food - being sharp peppery and tasting a little like celery; they are good in soup, stews and stocks. Young leaves are good in salads. The crushed leaves can be added to bread, sprinkled on salads or added to rice and mashed potato. The roots can be added to casseroles, but their bitter skin needs removing first.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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