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Also known as mountain ache, maggi grass is a condiment with magical flavours. It can be used as an addition to a homemade broth (batch cooking), a soup, an omelette or to delicately enhance your meat and fish. Association in the kitchen: Creation of Broths, Soups, Dressings, Omelettes, Potatoes, Vegetables, Lamb, White fish, Simmered dishes... Packaging: 40g fresh sachet.Origin - Plantations : Poland
"A magical herb to discover! Many flavors"
"A magical herb to discover! Many flavors"
Creation of Broths, Soups, Dressings, Omelettes, Potatoes, Vegetables, Lamb, Fish, Stewed Dishes
Freshness packet - DUO 10/2022
The maggi grass, 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.
Maggi grass 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. Mountain maggi grass is harvested at high altitudes, but it can also be grown in the garden. To grow, it will need semi-shaded exposure and cool, moist soil throughout the year. Planting is done in the fall or spring. The leaves will be harvested one year after sowing.
Wild maggi grass 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 can be used to grow the roots of ache. However it will be necessary to wait 3 years after sowing to be able to carry out the first harvest of roots of ache of the mountains.
David Vanilla's Choice: I chose to offer you maggi grass for its incredible taste. Its dried leaves develop very greedy aromas. Used sparingly, it delicately perfumes simple and rustic dishes but especially vegetable broths and soups
Maggi grass 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 maggi grass in the Capitular of 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 was used for a long time 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 Isthmic Games were crowned with stems of maggi grass. These games, created in 580 B.C., were celebrated in honour of the God Poseidon. They are considered to be the ancestors of our Olympic Games. - Celebrating a funerary rite: The plant is the symbol of youth in all its beauty. It was used in funeral ceremonies where it symbolized the access to eternal youth
Lovage also has therapeutic properties. The roots and hollow stems are then used to prepare herbal teas and other maggi herbal decoctions. It is used for its active properties on :
- Digestive problems - Nervous disorders (sedative, anticonvulsant) - Sore throat - Vitamin C deficiency - Immune system disorders (antibacterial and anti-inflammatory) - Menstrual problems - Psoriasis - Migraines
Maggi grass is a plant commonly used by the Germans and 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, maggi grass is used in the design of hair care products
The maggi grass I offer is of Polish origin and is presented in its dried form. You can also consume the seeds in the stems.
It is used in cooking to flavour savoury dishes. It is 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 herb to Maggi, also goes well with meats and especially meatloaf. 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 served 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 cooked in a dish, with small leeks, cockles juice and maggi grass.
Did you know that? Maggi grass 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 maggi grass? I have chosen to offer you a complete menu of simple and tasty recipes
Maggi grass is a condiment that goes wonderfully with vegetables. In this recipe, it is combined with chicken broth and potatoes to make a flavoured velvety soup. This soup can be eaten hot or cold. Ideal for a quick and healthy evening meal.
The flavour of celery brought by the Maggi herb brings freshness and taste to white fish and especially 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 maggi grass tastes like celery, it can be used as an original alternative. In a tomato juice, you can find its stems 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 preserve 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 will have to 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.
Based on 55 customer reviews
published the 09/01/2021
following an order made on 18/12/2020
odeur se rapprochant du céleri et soupçon d'échalotte, contente d'avoir découvert ce produit.
published the 30/12/2020
following an order made on 22/12/2020
Ces herbes ont changé ma banale sauce tomate en un vrai régal !
published the 08/12/2020
following an order made on 15/11/2020
Génial à cuisiner !
Luc Jean L.
published the 08/12/2020
following an order made on 11/11/2020
published the 26/11/2020
following an order made on 13/11/2020
Une découverte pour moi
published the 06/11/2020
following an order made on 18/10/2020
Très belle qualité
published the 17/10/2020
following an order made on 03/10/2020
bien emballé et produit conforme à mes attentes
published the 10/10/2020
following an order made on 25/09/2020
Très bien, conforme à mes attentes, je recommande
published the 28/09/2020
following an order made on 29/08/2020
Top merci !
published the 19/09/2020
following an order made on 05/09/2020
Une jolie découverte, subtile. Je vais continuer à faire des essais.