Year by year it grows. This year, it forced the sorrel out of its path, and 7' of bolting blooms choked out the light for the thyme. Lovage is taking over our garden.
A few years ago, inspired by a magical meal at Monsoon, we made lovage spritzers. This year, Todd took his fill of the flowers and leaves and ground them with salt. After sun-drying on the deck, we had a desert of ashtray-fine salt, a punch of celery for everything from fish and soups to spicy Sunday Bloody Marys.
The season's passed for the delicate flowers that tower over our mature lovage plant, but as long as the leaves are plentiful, you can make a reasonable approximation of this salt.
2 c kosher or sea salt
1/2 c fresh lovage blooms
2 lovage leaves
- Combine all ingredients in a food processor and process until completely integrated.
- Empty onto a glass baking dish and set out in a hot spot to dry. This may take 1 - 2 days, so bring it inside if it gets cool at night. You should be left with a powdery, dry salt.
- Store in an airtight container, and use within 6 months.