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Lovage: Cultivation and Interesting Facts About Maggi Herb

Lovage is also called maggi herb because its taste is reminiscent of the spice of the same name. Here you can find out more about the versatile spice and its cultivation.

The lovage belongs to the umbelliferae family. It originally comes from southern Europe and southwest Asia, but also grows in our gardens. The plant, up to two meters tall, has bare stems that branch out at the top and serrated leaves.

Growing lovage: This is how the Maggi herb thrives

Lovage is a perennial plant that sprout again in spring and can be harvested from April. Here are some tips on how to grow lovage in your home:

Lovage prefers to be in the light semi-shade.
Since the plant has extensive roots, the soil should be deep enough.
You have to water lovage regularly. However, it does not tolerate waterlogging. So the soil should be permeable.
Lovage needs a lot of nutrients to grow. You should therefore plant it in humus-rich soil and possibly fertilize it.
If you don’t have a garden, you can also plant the lovage in a flower pot on the balcony, but then the plant will not reach its full size.
Lovage plants draw many nutrients from the soil. That’s why you shouldn’t plant a piece of ground with lovage permanently, but give the ground several years to recover in between.

Cooking with lovage: spice for soups and sauces

The various components of lovage are mainly used for seasoning. The strong taste of lovage, reminiscent of celery, goes particularly well with hearty dishes. Here’s how you can use each part of the plant:

You can use the young leaves to flavor meat and fish dishes, soups, sauces and dishes with eggs.
You can blanch young shoots and serve as a vegetable side dish.
You can candy the lovage stems.
Lovage seeds can be used to flavor bread or other pastries.
Aside from its use in cooking, lovage has been used in natural medicine for centuries. It contains essential oils, is said to stimulate digestion and help against heartburn, stomach, intestinal and bladder problems. It has been scientifically confirmed that the root of the lovage has a draining effect and can be used to treat inflammatory urinary tract diseases.

Dry and store lovage

You can dry the various components of lovage without losing much of their aroma. The dried leaves taste a little less spicy than fresh, while the seeds and roots have a stronger taste. Store the dried lovage in a dark container in a dry, cool place.

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Cooking Tips

Freezing Basil: This is How You Preserve the Herb

You can freeze basil well and make it last longer, for example if you have harvested too much of it. Find out here what you should consider.

Basil is used both in the kitchen and as a medicinal herb. The nutrient-rich and aromatic leaves give numerous dishes a typical aroma. To have basil on hand all year round, you can freeze it. We’ll tell you how this works best.

Freezing fresh basil: This is how it works

If you want to freeze the basil leaves in their actual form, you should blanch them. That way they won’t be mushy after defrosting. For this you need:

ice cubes
a bowl
a cooking pot
water
a clean kitchen towel
a plate
a container for freezing
In order for the basil to retain its aroma when you freeze it, you must first blanch it. Proceed as follows:

Cut the leaves off the plant. Preferably directly above the leaf node, where more leaves grow, because this allows new ones to grow back.
wash the leaves
Place the ice cubes in the bowl.
Boil water in a saucepan. Make sure the pot is big enough for all the basil leaves.
Blanch the basil leaves in hot water for about 5 to 10 seconds. This means: Dip the leaves in the boiling water for five to ten seconds at a time, preferably with a slotted spoon.
Then, as quickly as possible, dip each leaf into the ice water.
Then place the basil leaves individually on a clean kitchen towel and let them dry for about ten minutes.
Place the individual basil leaves on a plate. Make sure the leaves are really individual on the plate so they don’t stick together when frozen.
Place the plate in the freezer until the leaves are completely frozen.
Now you can put them together in a sealable container, such as a lunch box or an empty screw-top jar.
Put these in the freezer.

How to freeze pureed basil

You can also freeze basil pureed and use it later for cooking. How it works:

Remove the stems from the basil leaves.
Rinse the leaves under cold water.
Drain the basil well and then gently pat dry.
Once the leaves have dried, place them in a food processor or blender.
Chop the basil depending on how coarse you want the leaves to be.
Add some olive oil as you go.
Once the basil leaves have reached the desired consistency, place them in a sealable container.
Basil can be stored in the freezer for several months.

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Food

These Herbs Grow Well in the Shade

Certain herbs also grow in the shade and can enrich your own kitchen and medicine chest. We introduce you to some strains that thrive even without sunlight.

Not every spot in the garden or on the balcony is flooded by the sun. There are also corners where hardly any sun gets in. But that doesn’t mean they have to go unused. There are many herbs that also grow in the shade.

Herbs for the shade

Some kitchen and wild herbs grow best in a shady spot in the garden or on the balcony. A shady location includes any area where the sun shines for less than four hours a day. This is usually the case under trees or on walls and buildings. The following herbs also grow in the shade:

wild garlic
watercress
curry herb
tarragon
Nasturtium
cardamom
chervil
lovage
mint
Parsely
peppermint
wood sorrel
woodruff
lemon balm

Good to know: Mediterranean herbs need a lot of light and sun and are not suitable for shady places. However, there are some varieties, such as basil or oregano, that will also grow in partially shaded locations, but will have fewer leaves there and may be more susceptible to disease.

Herbs for semi-shady places
In areas that don’t get as much sun, but aren’t completely shaded, you can plant a variety of herbs. This includes:

dill
Sweet Violet
garden cress
coriander
Caraway seeds
meadowsweet
lemon balm
chives
cut celery
wasabi

Hardy herbs for the shade

Would you like to plant herbs in shady places that are also hardy? Then you will find below a small selection of suitable herbs that defy wind and weather:

Wild garlic is best found in shady places such as forests or damp roadsides.
The perennial borage bears its name for good reason: in winter, the herb, which thrives in shady places, can withstand temperatures as low as minus ten degrees Celsius. However, if the temperatures drop further, you will need to cover the herb with brushwood.
Another wintergreen shade herb is the watercress. It prefers a very damp location, preferably right next to a body of water.

Cultivate and care for the herb garden in the shade

In general, shade-loving herbs make higher demands on the soil than herbs that thrive in the sun. This is because plants that grow in the shade need more moisture and nutrients.

Partial shade herbs like moderately moist to moist soil, which is best not allowed to dry out.
Shady herbs need moist or humus-rich soil where waterlogging does not accumulate.
As far as the permeability of the soil is concerned, herbs in semi-shady to shady locations need a permeable soil layer with a good supply of humus.
Since your herbs have a greater need for nutrients, you should regularly care for them with organic fertilizers or slow-release fertilizers. You can find out here how you can make it yourself from environmentally friendly ingredients: Fertilizer for plants: Make it yourself, naturally
You should also treat your shade plants to a shovel full of compost as fertilizer about twice a year.

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Food

Don’t Miss: 6 Wild Herbs to Collect in Spring

You can often find wild herbs that you can collect in spring on your own doorstep. They are delicious and very healthy at the same time. We introduce you to six herbs and suitable recipes.

It’s amazing what’s growing outside: In Europe, there are around 500 species of wild plants that you can collect throughout the year. In addition to the well-known medicinal and medicinal plants, this also includes wild herbs. These bring very different flavors, ranging from sweet to bitter.

But beware: Not all wild plants are edible! So before you start your search, you should read our article for tips on collecting, identifying and eating wild herbs.

In the following, we will introduce you to six spring wild herbs and how you can use them for culinary purposes.

Wild garlic: The classic spring wild herb

Wild garlic is one of the absolute classics among the wild herbs in spring. You will find the plant preferably in shady (meadow) forests. What is special about wild garlic is its unique aroma of onion and garlic. You can eat both the young leaves and pickle the wild garlic buds. Wild garlic is also good for your health: it is said to have a cleansing and detoxifying effect. Once picked, you can use wild garlic in a variety of ways: either as a spread or homemade wild garlic pesto, as a wild garlic soup or as a salad accompaniment. If you want to be a little more creative, you can also try more unusual recipes: Read our article to find out which wild garlic recipes are available.

Caution: wild garlic looks similar to many a poisonous double, for example the lily of the valley. If in doubt, you can recognize the wild garlic when you rub the leaves between your fingers. If you smell garlic then, there is a high probability that it is wild garlic. More on this here: Recognizing wild garlic – and not confusing it with the poisonous lily of the valley.

Dandelions with bright yellow flowers in spring

The dandelion is widespread with its bright yellow flowers. With their sweet taste, the flowers are ideal as a spice or in a salad. You can eat raw or cook the yellow flowers found in green meadows. However, please make sure to only use the flowers in moderation, as the oxalic acid they contain should not be eaten in large quantities.

If you want spring to come to your house, you can try your hand at a homemade dandelion salad or use the special aroma to make dandelion honey yourself.

Ribwort plantain as an ingredient for quark or scrambled eggs

You can get the buckhorn at the edges of paths or in meadows. People have always used its crushed leaves as a medicinal herb, but you can also eat buckhorn. Although it does not have a distinctive taste of its own, it goes well with other herbs.

Use the tender leaves, for example, in salads, as an ingredient in quark and scrambled eggs or for buckhorn tea. You can also use the spring wild herb in case of illness: It helps you as a home remedy for coughs in the form of plantain cough syrup.

Giersch: Edible weeds instead of weeds

For gardeners, ground elder is often nothing more than weeds, as the herb spreads across the board. So you have a good chance of finding it in shady meadows in spring. The taste of Giersch is reminiscent of spinach, so you can use it in many ways. You can make many delicious recipes from the vitamin C bomb, for example a wild herb salad or potato soup. You can read more goutweed recipes in the linked article.

Collect aromatic garlic mustard in spring

The completely edible garlic mustard can be found in masses as a weed on forest paths in spring. Its aroma is sharp and with a light touch of garlic. Younger leaves have a finer flavor and are less pungent than older ones. In the kitchen, you can use the garlic mustard to make wild herb pesto, for example, or to refine salads. In the linked article, we tell you what else you should know about the application and mode of action of garlic mustard.

Meadowfoam herb as a pepper substitute

Meadowfoam grows in abundance in meadows in spring. You can recognize it from afar by the lush, white flower clusters. Did you know that weeds are an important food source for bees and insects? You can also harvest the leaves and flowers, which taste like cress and use them in your home kitchen. For example, you can use the hot seeds as an alternative to black pepper for seasoning. In small quantities, the meadowfoam herb also tastes great in herb quark or as a spread.

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Australia

Balmain Bugs with Herb Butter: Steam or grill Balmain bugs and serve with melted herb butter for a flavorsome seafood dish.

Balmain Bugs: A Delicious Seafood Option

Balmain Bugs, also known as slipper lobsters, are a type of seafood that are highly sought after for their sweet, delicate flavor. These crustaceans are found along the coasts of Australia and New Zealand, and are often served in fine dining restaurants as a gourmet dish. Balmain Bugs are a versatile seafood option that can be cooked in a variety of ways, from steaming to grilling, making them perfect for any occasion.

One of the great things about Balmain Bugs is that they are relatively easy to prepare, and can be cooked in a variety of ways. They are often served with melted herb butter, which adds a delicious depth of flavor to the dish. Balmain Bugs can be found in many seafood markets throughout Australia and New Zealand, making it easy to find a fresh and delicious seafood option for your next meal.

How to Prepare Balmain Bugs with Herb Butter

To prepare Balmain Bugs with herb butter, you will need to start by cleaning the bugs thoroughly. Rinse them under cold water, and remove any debris or dirt that may be on the shells. Next, you can either steam or grill the Balmain Bugs, depending on your preference. Once they are cooked, you can melt some butter in a saucepan and add your choice of herbs, such as parsley, thyme, or chives. Pour the melted herb butter over the Balmain Bugs and serve immediately.

Tips for Perfectly Steaming or Grilling Balmain Bugs

When steaming Balmain Bugs, it is important to use a steamer basket or a large pot with a steaming rack. Place the bugs in the basket or on the rack, and cover with a lid. Steam for approximately 5-6 minutes, or until the flesh is opaque and cooked through.

If you prefer to grill your Balmain Bugs, you can do so by preheating your grill to medium-high heat. Brush the bugs with a little oil and season with salt and pepper. Grill for approximately 3-4 minutes per side, or until the flesh is opaque and cooked through.

In conclusion, Balmain Bugs with herb butter is a delicious seafood dish that is perfect for any occasion. Whether you choose to steam or grill your bugs, be sure to follow these tips for perfectly cooked and flavorful Balmain Bugs.

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Food

Homemade Wedges with Homemade Herb Quark

This is an easy potato recipe that’s a great alternative to frozen wedges. It can be eaten as a side dish or as a simple and quick main course. Your kids will never ask for greasy fries again.

These potato wedges are simply delicious and also really healthy because they are a real alternative to greasy fries and the like and not only delight children. They are a real treat as an accompaniment to fish and meat, but they can also be eaten as a main course. Instead of mayo, you can serve a delicious herb quark with the wedges. These homemade potato herb wedges are also ideal as a side dish for grilling or raclette.

Ingredients for 4 persons

– 1 kg of potatoes
– 4 tbsp olive oil
– thyme
– basil
– oregano
– 250 g low-fat quark
– 3 garlic tens
– 1 pack of frozen herbs
– some mineral water
– 2 spring onions

Preparation of wedges with herb quark

The potatoes must be peeled and washed well with cold water so that no residue of sand remains. Next, the potatoes need to be cut into eighths. For smaller potatoes, you can also cut quarters or sixths, depending on your taste. The potatoes must then be placed in a large bowl so that the four tablespoons of olive oil and herbs can be poured over them. Use the herbs according to your own feelings and taste.

This must be mixed well so that all the potatoes have come into contact with the oil and herbs. The potatoes can then be spread out on a baking sheet. Make sure that the potatoes are not on top of each other so that they can brown well. The potatoes have to be in the oven at 200 degrees for 45 – 50 minutes, depending on how brown you want them.

The herb quark can be prepared while the potatoes are in the oven. Put the frozen herbs and spring onions in a bowl with the low-fat quark, add the two garlic cloves with the garlic press, and a good sip of mineral water. Then mix it all together with a whisk. If the quark is not really creamy, add a little mineral water. Season the quark with salt and pepper.

Useful additional knowledge

This recipe can also be varied with fresh garden herbs, depending on taste. For children who don’t like garlic, you can simply leave it out. The herb quark is also delicious as a spread or dip.

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Marjoram: More Than a Spice – The Herb Has This Healing Effect

The aromatic-sweet spice not only tastes delicious, but is also said to have a healing effect. We will tell you here what exactly is in marjoram.

Effect of marjoram: The healing spice is beneficial

Marjoram is even more popular with many cooks than the spicy oregano. Due to the beneficial ingredients, the application is diverse according to spice experts. Marjoram does a lot, especially for digestion. This is what the aromatic herb contains:
Lots of essential oil: As with other spices, the oils are mainly responsible for the aroma, taste and healing effect of marjoram.
Tannins and bitter substances: In conjunction with the essential oil it contains, the tannins and bitter substances in marjoram are proven to fight bacteria. The spice has an antiseptic effect and therefore helps against inflammation and relieves abdominal cramps.
Secondary plant juices: Marjoram supports the body in the production of digestive juices in the stomach, bile and liver.
Vitamin C and zinc: The spice also contains vitamins that can help with colds and all the side effects such as coughs or runny noses.

One spice, many areas of application: marjoram is not only used in the kitchen

Due to the special ingredients, marjoram is not only popular in the kitchen. When it comes to health, many like to use the spice. Whether it’s a loss of appetite, flatulence and stomach problems, a cough or a cold: marjoram has a healing effect on the human body. For example, a particularly aromatic tea can be made from fresh marjoram. Our tip: For one cup, add one to two teaspoons of leaves and flowers to 150 milliliters of cold water, boil, strain and then drink at a pleasant temperature.

Classically, marjoram is a typical meat and sausage spice. Specialties such as liver sausage and black pudding, for example, are traditionally refined with marjoram. Especially in Bavaria, the herb is often used in the preparation of liver dumplings or roast pork. But the spice is also ideal for potato and mushroom dishes and gives every dish a very special taste. It is particularly recommended for use with greasy dishes. Due to the stomach-friendly, digestion-friendly effect of marjoram, you can avoid annoying stomach pains after a large meal.

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Curry Herb: Its Use and Recipe Ideas

Curry herb is still quite unknown in the local kitchen. Here we explain what you can prepare with the plant and how you can use it.

Curry herb is a bushy, evergreen plant that originally comes from the Mediterranean region. It is also called immortelle or Italian helichrysum and actually has nothing to do with Indian curry powder. However, they taste very similar – that’s how the plant got its name.

Curry herb is mainly used in cooking; but it is also said to have various healing effects.

Curry herb in the kitchen: recipe ideas

Curry herb is used in particular as a spice for rice and meat dishes and can be prepared in different ways:
You can chop the needle-like leaves of the curry herb and add them to your vegetable pan as a herb spice. The herb goes particularly well with Asian dishes with coconut milk, but also as a tart addition to a risotto. Tip: Do not let the curry herb cook for longer than 5-6 minutes, otherwise it will give off bitter substances.
The finely chopped leaves can also be added fresh to a salad and add value to any dressing. Note, however, that the intense flavor of the curry herb only really comes into its own when it is cooked briefly.
If you want some variety for your spread, you can also use the chopped herb for homemade herb butter or herb quark.
Curry herb also has a slight sage note and is therefore also suitable as a seasoning for veal or lamb dishes. The whole stalk of the herb is added to the pan. Important: You should not serve the stalk, as eating it can lead to stomach problems.
It is best to harvest the stalks and leaves of the herb before flowering, because after that they lose their aroma. You can also use curry herb not only fresh, but also dried – this way you make it last longer, but the aroma of the dried leaves is not quite as intense.

Curry herb as a medicinal plant

Curry herb contains essential oils, flavonoids and bitter substances. It should therefore have a digestive, antispasmodic and anti-inflammatory effect and promote the body’s own defense mechanisms.

A tea made from curry herb can help, especially with cold symptoms such as a cough or sore throat. For a cup of tea, pour boiling water over about two teaspoons of dried curry herb blossoms and let the brew steep for about seven minutes.
The essential oil obtained from the curry herb can be used well for irritations on the skin, such as light sunburn. It can also serve as a basis for healing ointments.
Curry herb is therefore versatile and also very easy to care for – the perfect addition to your herb bed in the garden or on the balcony.

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Chervil: Application and Effect of The Herb

The taste of chervil goes well with many dishes and gives a fresh, spring-like note.

Chervil belongs to the umbelliferae family and comes from south-eastern Europe. Today the herb is widespread worldwide. The leaves bear a close resemblance to parsley. After all, chervil, parsley and coriander belong to the same family.

In England, chervil is also called “french parsley”, i.e. French parsley. In France and Belgium, the herb is used extensively.

Chervil heralds the culinary spring and is in season from March to September. You can easily plant the herb in the garden or on the balcony. Chervil tastes best when the plant is about ten centimeters high. From a height of about 60 centimeters, chervil begins to bloom and is then no longer suitable for culinary purposes.

Chervil: Tasty and healthy

Due to its many important nutrients, chervil is also of great health value. The ingredients include:
iron
zinc
potassium
vitamin C
Vitamin A
calcium
flavonoids
bitter substances
essential oils
Due to the ingredients, chervil is said to have many positive effects on the body:
Due to the flavonoids, chervil has a draining effect and thus supports the detoxification organs. In combination with vitamin A, this has a cleansing effect on the skin. Chervil is also traditionally used to fast and detoxify.
Vitamin C has a positive effect on the immune system, and chervil is said to have an anti-inflammatory effect.
Minerals like iron, zinc and potassium promote red blood cell formation and are good for the heart.
In addition, chervil is said to have a digestive effect, for which the bitter substances and essential oils are primarily responsible.

This is how you use chervil correctly

Chervil impresses with an unobtrusive taste with a mild anise note. Traditionally, chervil is one of the fasting herbs and is often prepared on Maundy Thursday, especially in southern Germany. In addition, chervil is an important ingredient in the “Frankfurter Grünen Sauce”, which is considered a Hessian speciality.

Despite the unmistakable taste, chervil goes well with other kitchen herbs. The subtle taste underlines other herbs but does not dominate them.

It is best to use fresh chervil. When dried, chervil loses a lot of its taste. So that the herb stays fresh longer, you can water the bundle or wrap it in damp kitchen paper. Alternatively, you can also freeze chervil.

Chervil goes well with various vegetable dishes, but also with fish or poultry. To preserve the taste, you should not cook the cabbage, but add it just before serving. Chervil gives dishes a fresh, spring-like note without being too intrusive.

Chervil has a wide range of culinary uses. Wonderful soups and sauces can be conjured up from the cabbage. But chervil is also suitable raw on bread and butter, in a salad or as a decoration for scrambled eggs or omelettes.

Recipe for a delicious chervil soup

Soup with chervil is a classic especially at Easter. We show you a simple recipe. The quantities are enough for about two full servings. If you’re only serving the soup as a starter, you’ll get about four servings.

Ingredients:
2 bunches of fresh chervil
2 large potatoes
1 onion
1 leek
750 milliliters vegetable broth
oil for frying
a dash of white wine (optional)
150 milliliters cream (optional)
Salt
pepper
nutmeg
Preparation:
Cut the onion and leek into fine pieces.
Wash the potatoes and cut them into cubes.
Then fry the onions in oil in a large saucepan until translucent.
Add the potatoes.
Let the vegetables fry for about five minutes, stirring occasionally.
Then add the leeks as well.
Deglaze everything with a dash of white wine and then pour the vegetable broth over your soup. If you prefer not to use wine, just add the vegetable broth right away.
Let everything simmer for about 20 minutes until the potatoes are soft. If you like your soup particularly creamy, you can now stir in the cream or a cream alternative.
Rinse the chervil and chop finely.
Turn off the burner and add the chervil to the soup.
Finely puree the soup and then season with salt, pepper and nutmeg. Enjoy your meal!

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Lemon Balm: A Versatile and Tasty Medicinal Herb

Lemon balm is a versatile medicinal herb that can alleviate a variety of ailments. We will show you how to grow lemon balm at home and how you can use it fresh or dried all year round.

Lemon balm has been a popular medicinal herb since ancient times.
calming and anxiolytic,
relaxes the intestines (against flatulence and a feeling of fullness),
against the first signs of cold sores (as a high-dose cream).
Thus, the lemon balm can help against various ailments.

Lemon balm: application and cultivation

You can use the lemon balm in many ways. For example as:
relaxing tea,
refreshing syrup or as
delicious herb in the kitchen.
If you want to grow the plant yourself, you can plant it in a large pot where it can spread well. The lemon balm is a perennial shrub. Once planted, you can harvest the leaves for many years.

The lemon balm…
…likes a sunny spot,
…needs a relatively large amount of water,
…also grows well in a herb spiral,
…needs no fertilizer,
…should overwinter on the windowsill.
In winter, the plant continues to grow slowly on the warm window sill, so that you have something of it all year round.

Cut and propagate lemon balm

When fresh shoots sprout from the lemon balm in the spring, you can cut them back and plant these shoots. For this type of propagation you should only use strong young shoots that serve as cuttings.

How to successfully plant a cutting:
To pull a new plant from the shoot, you only leave the top two leaves on the shoot. Cut off all other leaves. You should use a sharp, clean knife for this.
Put some potting soil in a pot and plant the cutting so that the top two leaves are sticking out.
Place the cutting in a warm place and water it thoroughly.
You can also propagate lemon balm by dividing it. To do this, carefully remove the perennial from the pot and free the roots from the soil. With a sharp, clean knife, cut the root system in two. Make sure each half of the plant has young shoots.

Tip: No matter which method you choose, remember that the plant needs more water than usual, so you should water it more.

Harvest and dry lemon balm

In winter you can still grow the lemon balm on the windowsill. However, it does not grow as quickly in the cold season as it does in summer. Therefore, you can always harvest a few strands to dry in summer and early autumn. From the first rays of sunshine in spring, the plant will thrive again and sprout.
You can use the dried leaves as a relaxing tea or as a culinary herb.

How to dry lemon balm:
First, cut off individual strands from the plant.
Pluck off the lower leaves.
Tie some stems together loosely with a rubber band.
Use string to hang the bouquets upside down in a dark, dry place.
The lemon balm should be dry within two weeks.
Caution: Other recipes recommend drying the lemon balm in the oven. However, this requires leaving the oven door open or preheating the oven and turning it off before adding the leaves. These processes require a lot of energy – that’s why we at Utopia advise you to dry herbs better in the air. If you have a dehydrator, you can use that as well.

The smell of lemon balm changes slightly when you dry the leaves. They no longer smell so strongly of lemon. But don’t worry: If you infuse the leaves as a tea, the typical taste and smell will come back.

After drying, you can store the leaves in a tightly sealed screw-top jar in the cupboard.

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