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
Wine and beer have been made in the home since time immemorial. A number of shops sell very adequate beer making kits and equipment. Once the initial outlay has been made it is only necessary to purchase the ingredients for any subsequent batches as the equipment can be used over and over. Herbal beer is a term applied to beers made with herbs other than hops. Almost any fruit and herb can be used for wine and beer brewing. After the initial investment in equipment the cost of making beer especially from herbs is very small.
Equipment
You need: 5 liter plastic fermenting vessel with a lid, a strainer, fine cheese cloth, wooden spoons, a large bucket, beer bottles and stoppers. Equipment must be always clean and if possible sterilized.
Nettle Beer
With gloves and a pair of scissors gather the top three pairs of leaves from young green stinging nettles. Just about to fill the brewing bucket but do not press the shoots down. This will make about 4 1/4 liters.
Nettles
Crystal malt, crashed 125g
Malt extract 1kg
Sugar 250g
1 handful of dried hops
Juice of 1/2 lemon
Salt
Ale yeast 1/4 tsp or follow the manufacturer’s instructions
Simmer washed nettles and malt crystal in a large pan for about 45 minutes. Place sugar, lemon juice, salt and malt extract into the fermenting vessel and strain into, (using the strainer covered with cheese cloth), the nettle and crystal mixture. Squeeze nettle well so you gain the full flavor. Stir everything thoroughly. Add in some water to make about 4 1/4 liters but no more. When cool at about 20C stir in yeast according to instructions cover the vessel and maintain this temperature.
Allow to ferment between five and seven days and if it is necessary remove any yeast from the top. When fermentation has finished (liquid is clear and bubbles stop to rise) siphon the beer in to a clean container. Dissolve 50g of sugar in a little hot water and add to beer. Siphon into clean sterilized beer bottles and stopper well. Store in a warm room for two days then transfer into a cool place and store for at least a month before drinking
Herbal Beer
everythyng herbal at herb-garden world
Many of the common herbs grown in the home garden have edible flowers including chives, nasturtiums, borage, calendula, coriander, angelica and basil. However, there are many other plants that are not normally considered herbs that also have edible delicious flowers. They flowers can be used for decoration or as an addition to brighten up salads. It does make good sense therefore to include them in legitimate herb gardens.
Some of my favorites include: malvas, yucca, violets calendulas, and carnations, roses, and squash blossoms. When using flower as an edible garnish you must treat them the same as you would with any salad ingredients. You must wash them first and chemicals for pest control must be avoided. Not all flowers are edible. Many may taste bad and several are poisonous. Eat flowers only if you are certain they are edible or get a good reference book. The pollen of composite flowers is allergenic and may cause allergic reactions in sensitive individuals.
everythyng herbal at herb-garden world
Below is a recipe to enable you to make your own herbal hand cream.
Glycerin 50g
Elderflower water 75ml
Essential oil of lavender, bergamot or rose 12 drops
Lemon juice 8 drops
Mix glycerin and elderflower water together. Stir in herbal oil and lemon juice. Store in clean, dry screw-top jars.
everythyng herbal at herb-garden world
Many herbs such as sage, rosemary and thyme dry especially well. However, soft-leaved herbs, such as basil, chervil, dill, fennel, chives, take much longer to dry and they loose some of their flavor. It is possible to get the best out of soft-leaved herbs and retain almost their entire flavor if frozen. Highly aromatic herbs can be preserved in oil, vinegar, wine, brandy or syrup. Herb vinegars can keep for a very long time and they are versatile. Use only good quality wine or cider vinegar.
Herbs in vinegar: Lightly crush the herbs to be used and place them in a clean glass bottle. Add the vinegar, seal and let herbs steep for at least three weeks. The vinegar will combine the flavor of the herbs. Use a cork or plastic lid. The acid in the vinegar will corrode any metal lid and spoil the content.
everythyng herbal at herb-garden world