Season Thirteen, Episode Eight. Forgotten Favorites
Discover the rich history of lovage and why this flavorful herb was once a kitchen favorite.
The complete script for this episode, with the two hosts, in eleven parts.
Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
Poke: I am good, just swaying in the breeze. How about you?
Amiyah: Could not be better, let us get into it.
Amiyah: All right, let's spin the wheel and see what we have today.
Poke: boom. Lovage!
Amiyah: The wheel clicked to a stop on lovage, a bold and aromatic herb that was once a kitchen star. The hosts were delighted to bring this forgotten favorite back.
Poke: Buckle up, folks. We are doing lovage today.
Poke: So where does lovage actually come from?
Amiyah: Lovage has been grown around the Mediterranean and across Europe for centuries, valued in old monastery and cottage gardens as both food and a soothing herb.
Poke: Its strong celery like flavor made it a kitchen mainstay long ago, though it slowly slipped out of fashion as other herbs took the spotlight.
Amiyah: What are the facts that are going to blow my mind today?
Poke: Lovage tastes like a bold, concentrated celery.
Amiyah: Okay, that is so good to know.
Poke: Every part of the plant can be used, from leaves to stems to seeds.
Amiyah: I did not know that at all.
Poke: The hollow stems can be used like little straws.
Amiyah: That tracks.
Poke: A little lovage goes a long way in a dish.
Amiyah: Break down the different types for me.
Poke: Lovage is mostly one classic herb, used in different parts.
Amiyah: I am listening.
Poke: Fresh lovage leaves are bold and aromatic.
Amiyah: Lovage stems are crunchy and flavorful.
Poke: I did not know that at all.
Amiyah: Lovage seeds are used as a warm spice.
Amiyah: Now let us take a trip. How is it used around the world?
Poke: In Germany, lovage flavors hearty soups and broths.
Amiyah: Wait, really?
Poke: In England, it was a classic herb in old cottage gardens.
Amiyah: Okay, that is so good to know.
Poke: In Romania, lovage seasons traditional sour soups.
Amiyah: I did not know that at all.
Poke: Across Europe, it deepens the flavor of stocks and stews.
Amiyah: Let us bust a myth. What have we got?
Poke: A lot of people think some think lovage is just another name for celery.
Amiyah: Right, that makes sense.
Poke: Here is the truth. Lovage is its own herb, related to celery but much stronger in flavor, so a small amount adds a big savory boost.
Poke: Time for our favorite part, the fan question.
Poke: How much lovage should you use in a dish?
Amiyah: Ooh, good one.
Amiyah: Start with just a little, since lovage is very strong. A few chopped leaves can flavor a whole pot of soup.
Amiyah: Alright, real talk. Here is what I actually think.
Amiyah: I will be real, this one is growing on me the more we talk about it.
Poke: Okay okay, fair, I will allow it.
Amiyah: Amiyah loves lovage whipped into a savory herb butter.
Poke: Poke prefers just a few leaves simmered into a rich broth.
Poke: I am just a palm tree, but even I think that is a spicy take.
Amiyah: Okay, quick facts, lightning round style.
Amiyah: Lovage tastes like bold celery.
Poke: The whole plant is usable.
Amiyah: The stems are hollow.
Poke: A little goes a long way.
Amiyah: Quick recap before we cook.
Poke: The hosts learned that lovage is a bold celery flavored herb once treasured in old gardens, still wonderful for adding a big savory lift to soups, stocks, and butters.
Amiyah: And now my favorite part, the recipe.
Poke: Today we are making Lovage Herb Butter. The full ingredients and steps are right below.
Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™
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