Well I actually managed to find a place for all the plants I bought. The bedding plants were easy as I had two tubs ready and waiting to go. The cucumber, yellow courgette and watermelon have gone into large pots. I'm going to see how pot gardening goes! The mint was so pretty I put it in the centre of one of the tubs with the lilac geraniums. It will probably take over but by then the geraniums will have given up the ghost. They don't overwinter well here as it can be very wet as well as cold. I didn't know what to do with the lavender so in the end I put it in the same bed as the blackcurrants but right at the end. I can always move it later. And the celery I planted out next to a row of spinach where it will get the afternoon sun until sunset. Isn't it sad to think that next Sunday will be the longest day and from then on it's all down hill! Shorter evenings! Less daylight hours! Oh I'm crying already!
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I was checking the herb bed and wondered why I was growing Lovage as it has become a very tall and leafy bush. So I had a quick look in the book and it was most informative. Apparantly the weary traveller would put lovage leaves in their shoes to refresh their feet! I like that one! It used to be used in days gone by to make a cordial which was very popular. Nowadays lovage seeds are steeped in brandy to which is added sugar to sweeten it and then drunk to settle an upset stomach. I definitely like that one! It is very strong because I tried using the leaves in salads and the saying a little goes a long way is very true. The stems can be crystalised like Angelica or eaten raw with oil and vinegar and it can be made into soup. It isn't unpleasant but is an acquired taste. Medicinally it all parts can be used to make an infusion to reduce water retention, assist in the removal of waste products, act as a deodoriser and it also aids rheumatism. NOT to be taken by those who are pregnant or have kidney problems!
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Lovage Soup
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1 oz butter
2 medium onions chopped
4 tbsp finely chopped lovage leaves
1 oz plain flour
1 pint chicken or vegetable stock
1/2 pint milk
salt and black pepper to taste.
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Melt butter in saucepan and saute onions until soft. Add lovage, stir in flour and cook for 1 minute stirring constantly. Gradually stir in stock and simmer for 15 minutes. Add milk and seasoning. Do not allow to boil.
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I was checking the herb bed and wondered why I was growing Lovage as it has become a very tall and leafy bush. So I had a quick look in the book and it was most informative. Apparantly the weary traveller would put lovage leaves in their shoes to refresh their feet! I like that one! It used to be used in days gone by to make a cordial which was very popular. Nowadays lovage seeds are steeped in brandy to which is added sugar to sweeten it and then drunk to settle an upset stomach. I definitely like that one! It is very strong because I tried using the leaves in salads and the saying a little goes a long way is very true. The stems can be crystalised like Angelica or eaten raw with oil and vinegar and it can be made into soup. It isn't unpleasant but is an acquired taste. Medicinally it all parts can be used to make an infusion to reduce water retention, assist in the removal of waste products, act as a deodoriser and it also aids rheumatism. NOT to be taken by those who are pregnant or have kidney problems!
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Lovage Soup
-
1 oz butter
2 medium onions chopped
4 tbsp finely chopped lovage leaves
1 oz plain flour
1 pint chicken or vegetable stock
1/2 pint milk
salt and black pepper to taste.
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Melt butter in saucepan and saute onions until soft. Add lovage, stir in flour and cook for 1 minute stirring constantly. Gradually stir in stock and simmer for 15 minutes. Add milk and seasoning. Do not allow to boil.
I've never grown Lovage. That was a really interesting post.
ReplyDeleteIn addition to my celery, I have grown lovage again this year, too! It can be used as a substitute for celery, actually, in most things. I use it more if I want leaves, as opposed to stems! Janet
ReplyDeleteThanks Jo for the kind comment! And Janet thanks for adding to my knowledge. The book said nothing about lovage substituting for celery! Val
ReplyDeleteReally interesting - I must look out for Lovage!
ReplyDeleteThanks for sharing interesting info...
ReplyDeleteGlad you were able to find places for all of your new plants. It's funny how, no matter HOW full the garden is, there is ALWAYS room for 'just one more'!!
Lovage is easy to come by Chris. And how true Jan. There is always room for one more. Thank you for your comments! Val
ReplyDeleteHi Valeri I have grown lovage for some years but rarely use it to eat.In the past I have used some leaves to put in bread and on pizza's.
ReplyDeleteThe first time I tasted brandy and lovage was in a pub on Dartmoor introduced to it by a Cornish Farmer. I really enjoyed it at the time.
It does grow into a very big plant with deep tap roots and tastes a bit on the celery side.