Herb Garden World

This is an ornamental perennial hardy herb to 150cm high resembling a large specimen of celery with a 15 cm carrot like root and highly aromatic leaves. Yellow flowers bloom in midsummer in clusters. Seeds are yellowish-brown with ribs. Lovege is used in soups, stews, meat and fish dishes, salads and white sauces. As lovage has a powerful aroma only small amounts are used.

The herb is usually grown from seed sown as soon as it is ripe, late summer, directly into the garden, 1cm deep and with a space between plants of 80cm. To plant lovages prepare a well drained, rich, moist, slightly alkaline soil. Lovage can be grown in full sun or partial shade but it does not do well in hot areas. Keep the soil weed free and regular watering is essential especially in summer dry areas. Propagation by division can also be used as long as the division has a growing eye.

Leaves and stalks can be picked regularly but do not remove the central stem. Leaves can be dried and stored in glass jars. Roots are lifted in the third year and can be used fresh or dried. The herb is a good companion plant for parsley and cucumber. Do not use during pregnancy.

everythyng herbal at herb-garden world

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Basil Pesto

This is my favorite pesto recipe.

1 1/2 cups fresh basil leaves
3 tablespoons olive oil
3 tablespoons vinegar
3 tablespoons pine nuts
3 cloves chopped garlic
1/4 teaspoon ground pepper
1/2 teaspoon salt
1/2 cup chopped parsley
1/4 cup chopped chives
1 cup Parmesan cheese.

Place In a food processor pine nuts, garlic, salt, pepper, oil and vinegar. Add fresh herbs and blend until smooth and creamy. Pour the mixture into a bowl and stir in the Parmesan cheese. Add pesto and stir into freshly cooked pasta with a little melted butter if desired.

everythyng herbal at herb-garden world

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Serve with smoked salmon

100g black mustard seed
50g white mustard seed
600ml water
100g English mustard powder
200ml cider vinegar 1 teaspoon salt
1 teaspoon turmeric
60g chopped dill.

Place mustard seeds in a glass bowl and add water, cider vinegar, salt and turmeric. Mix well. Place the bowl over a saucepan of water but without the bowl touching the water. Heat the water on a low heat and gently cook the mixture for 3 1/2 hours but do not allow it to boil or the mustard will become bitter. Once cooked, let it cool and add in the chopped dill. Cover and keep in the refrigerator. This is delicious herb mustard that goes well with smoked salmon.

everythyng herbal at herb-garden world

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