Discovering Development: three ways with lovage

Most commonly grown in Europe and south-west Asia, lovage (sometimes known as sea parsley) is a relative of the parsley family. The green (sometimes yellowish) leaves vaguely resemble parsley or celery and extend from tall, fibrous roots.

The flavour of the leaves is fresh, intense and quite unique – a little like aniseed with hints of celery, but a lot stronger. It is powerful enough to hold its own and add real lift to plant-based cooking.Start your free trialAlready a member? Sign in.

Fran Currie
Fran Currie
Fran is a Le Cordon Bleu-trained chef and writer, specialising in plant based cuisine. Based in London (specifically her kitchen), Fran is a regular developer of recipes and is constantly testing new products and ingredients.

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