Also called lovage or maggi grass, ache des montagnes is a condiment with flavours close to those of celery. It can be used to garnish an omelette as well as to delicately enhance your meat or fish.
Cooking association : Omelettes, potatoes, vegetables, lamb, white fish, simmered dishes...
Dosage : Sprinkle sparingly over your dishes
Packaging : 40g resealable bag - conservation of aromas.
Origin : Plantations : Poland
"It seduces with its fresh and sweet taste. A flavouring to be discovered quickly!"
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Ache des montagnes, also called Livèche is a perennial plant from the Apiaceae family (Apiaceae). This perpetual mountain celery grows below 1800 m in the Pyrenean ranges, the Alps, the mountains of Central Europe and the Caucasus. Despite its gustatory and nutritional qualities, it is still (too) little used in France. I wanted to present it to you so that you can discover what it can bring to your kitchen.
L'ache des montagnes is a herbaceous condiment plant known for its robustness. It is recognizable by its size which can reach up to 2 m and its dark green leaves similar to those of celery. Its flowers are yellow and grouped in 10 to 20 umbels forming an umbel. Note that the seeds of this plant are edible
The flowering period of this perpetual celery is between June and August. The wild ache des Montagnes is harvested at high altitudes, but it can also be grown in the garden. To develop, it will need a semi-shaded exposure and a cool and humid soil throughout the year. Planting is done in the fall or spring. The leaves will be harvested one year after sowing.
Mountain goat's cheese is mainly cultivated for its leaves. However, the seeds are also edible. To be able to harvest them, you will have to wait until it blooms. Once planted, the seeds are used to grow the roots of ache. However, the first harvest of the roots of ache des montagnes will take place 3 years after sowing.
David Vanille's Choice: I have chosen to offer you the Ache des Montagnes de Pologne for its taste qualities. Its dried leaves develop aromas of celery. Used sparingly, it delicately perfumes simple and rustic dishes
Mountain goat's cheese has been cultivated since ancient times. It is the ancestor of celery and raves. It finds its origins on the borders of Persia. It was part of the offerings brought at the coronation of Cyrus II, in the Life century BC.
Mention is made of the Ache des Montagnes in the Capitulaire de Villis (8th / 4th century AD) as a vegetable plant whose cultivation was recommended by Charlemagne, particularly at the Abbey of St. Gallen (located in eastern Switzerland)
Common in the Middle Ages, this plant has long been used for :
- Decoration: the design of its leaves was found on the constructions carried out during the ogival period, between the 12th and 16th centuries, as well as on the coats of arms.
- Reward: in Greece, the winners of the Isthmus Games were crowned with the stems of axes. These games, created in 580 BC, were celebrated in honour of the God Poseidon. They are considered to be the ancestors of our Olympic Games.
- Celebrating a funerary rite: The ache plant is the symbol of youth in all its beauty. It was used in funeral ceremonies where it symbolized access to eternal youth
The lovage also has therapeutic virtues. The roots and hollow stems are then used to prepare herbal teas and other decoctions à l'ache. It is used for its active properties on :
problems - Nervous disorders (sedative, anticonvulsant)
- Sore throat
- Vitamin C
deficiency - Immune system disorders (antibacterial and anti-inflammatory)
problems - Psoriasis
- Migraine headaches
Ache is a plant commonly used by the Germans and the Swiss, who consume it as an herbal tea or use the essential oil of ache as a remedy for various ailments. It should be noted that being a diuretic, it is not recommended for people with kidney disease to consume too much of it.
Did you know that? : In Ukraine, they use the ache of the mountains in the design of hair care products
The ache des montagnes I offer is of Polish origin and is presented in its dried form. You can also eat the seeds in the stems.
It is used in cooking to flavour savoury dishes. It can be found in recipes from Eastern European countries such as potato salads, dressings and omelettes. It also works wonders in stews and casseroles.
The lovage or grass to Maggi, also goes well with meats and especially, meatloaves. It goes perfectly with tomatoes and enhances the flavour of white fish and soups.
Some people also use it as pesto to be eaten on toast or with breadsticks. It is excellent with cherry tomatoes or dried tomatoes.
Its freshness will enhance your fish dishes, whether they have been baked in the oven or put in the form of brandade. Chef Thibault Sombardier has used it in his Blanc de St Pierre, which is cooked over a plate, with leeks, cockles juice and mountain goat's cheese.
Did you know that? The "ache des montagnes" is an aromatic plant often used in Moldavia and Bulgaria to cook lamb. It is notably present in the recipe of the traditional Bulgarian dish: Drob Sarma
Would you like to discover the flavours of ache? I have chosen to offer you a complete menu composed of simple and tasty recipes based on Maggi herbs
L'ache is a condiment that goes very well with vegetables. In this recipe, it is combined with chicken broth and potatoes to obtain a flavoured velvety texture. This soup can be eaten hot or cold. Ideal for a quick and healthy evening meal.
The flavour of celery brought by the ache brings freshness and taste to white fish and more particularly to cod. Here, the fish will simply be placed on a bed of cooked onions flavoured with vegetable stock and garlic. All that will be left to do is sprinkle it with ache before putting it in the oven. To preserve all the aromas, I advise you to cook it in a steamer or in a papillote.
As the ache has the taste of celery, it can be used as an original alternative. In a tomato juice, you can find its stalks in sticks or use the thickest hollow branches as a straw. Ideally, the juice will be made with fresh tomatoes and served in glasses previously placed in the refrigerator for 1 hour. The straws will then have time to infuse and diffuse their aromas
To keep all the aromas developed by this condiment, it is advisable to keep it in an airtight container. The fresh leaves should be harvested before flowering. The leaves must be dried before being reduced to powder. The seeds should also be kept in an airtight container and can be used in cooking to prepare your marinades or flavoured oils.
Marie Anne F. published the 24/05/2020 following an order made on 12/05/2020
François K. published the 23/05/2020 following an order made on 09/05/2020
Belle découverte !
Anabelle F. published the 20/05/2020 following an order made on 09/05/2020
Pas encore essayé
Mohamed H. published the 20/05/2020 following an order made on 07/05/2020
Fidèle à mes attentes
Mélissa A. published the 06/05/2020 following an order made on 12/04/2020
J'aime bien pour une première.
Florence V. published the 04/05/2020 following an order made on 22/04/2020
Belle découverte ! Très agréable dans une vinaigrette.
Marie C. published the 27/04/2020 following an order made on 15/04/2020
Marie-Lise H. published the 02/04/2020 following an order made on 19/03/2020
Au top comme d'habitude
Loïc M. published the 30/03/2020 following an order made on 20/03/2020
très belle découverte, j'avais constaté depuis longtemps que cette herbe aromatique était utilisée en faible quantitées dans les préparations de viande traditionelles françaises, sont goût est plus complexe que celui du celeri, et s'accomode plutôt bien en sucré aussi combiné à de la badiane dans du rhum