Also: Maggi herb, bath herb, uterine root, gout stick, love stick,

Nerve herbs, sauerkraut root, Luststöckl, rennet

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Description:

Perennial lovage shrub with tubular stems that are two meter long and branch out strongly at the top, leaves in the lower area two to three-fold, upwards only single pinnate triple leaves, leaves are reminiscent of celery green Plant parts used: leaves, roots (mainly pharmaceutical industry)

Harvest time:

Herb: spring + autumn

Root: autumn

Offer forms:

sometimes fresh leaves in summer, all year round: dried, rubbed

Ingredients:

Essential oils, flavonoids: Levistolide, odor carriers: Ligusticumlacten

Taste and smell:

similar in taste to the Maggi wort                                                                   

Taste: sweetish, hot and spicy, slightly bitter, taste similar to celery

Odor: very spicy

Cooking and kitchen use with typical dishes:

Leaves:

Soups: tomato soup, pea soup, bean soup, potato soup, broths, stews

Meat: roast pork, beef, mutton and lamb, ragout

Sauces: cheese sauce, tomato sauce, gravy sauce

Vegetables: kohlrabi, carrot, celery, tomatoes, beetroot

Root:

Herbal brandies, tea, spice extracts

Use within dietetics:

for digestive problems: heartburn, bloating, inflammatory urinary tract diseases, prevention of kidney gravel can

Replace salt to taste

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