Maggi herb - Lovage

What is maggi grass?

Maggi grass, also known as lovage, is a perennial plant from the Apiaceae family. This perennial mountain celery grows below 1800 m altitude in the Pyrenees, 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've decided to introduce it to you, so that you can discover what it can bring to your cooking.

Characteristics of maggi grass

Maggi grass is an herbaceous condiment plant renowned for its robustness. It can be recognized by its height, which can reach up to 2 m, and its dark-green leaves, which resemble those of celery. Its flowers are yellow and grouped in 10 to 20 umbels forming an umbel. The seeds of this plant are edible.

Harvesting maggi grass

This perpetual celery blooms between June and August. Mountain maggi grass is harvested at altitude, but can also be grown in the garden. To thrive, it needs half-shade and cool, moist soil all year round. Plant out in autumn or spring. The leaves are harvested one year after sowing.

Wild maggi grass is mainly cultivated for its leaves. However, the seeds are also edible. To harvest them, you'll need to wait until they bloom. Once planted, the seeds can be used to grow buy roots. However, you'll have to wait 3 years after sowing before you can harvest your first crop of mountain ache roots.

David's Choice Vanilla: I've chosen to suggest maggi grass for its incredible taste. Its dried leaves develop a very gourmet aroma. Used sparingly, it delicately flavors simple, rustic dishes, especially vegetable broths and soups.

The origins of maggi grass

Maggi grass has been cultivated since ancient times. It is the ancestor of celery and turnips. Its origins lie in Persia. In fact, it was one of the offerings at the coronation of Cyrus II in the 2nd century BC.

Maggi grass is mentioned in the Capitular of Villis (8th/4th century AD) as a vegetable that Charlemagne recommended for cultivation, particularly at the Abbey of Saint-Gall (in eastern Switzerland).

Customs surrounding maggi grass

Common in the Middle Ages, this plant has long been used for :

- To decorate: its leaf pattern was found on buildings constructed during the ogival period, between the 12th and 16th centuries, as well as on coats of arms.

- Reward: in Greece, the winners of the Isthmian Games were crowned with stems of maggi grass. These games, created in 580 BC, were celebrated in honor of the god Poseidon. They are considered to be the ancestors of our Olympic Games.

-Celebrating a funeral rite: The plant is the symbol of youth in all its beauty. It was used in funeral ceremonies to symbolize access to eternal youth.

Other uses for maggi herb

Lovage also has therapeutic virtues. The roots and hollow stems are used to prepare herbal teas and other maggi herb decoctions. It is used for its active properties on :

- Digestive problems
- Nervous disorders (sedative, anticonvulsant)
- Sore throats
- Vitamin C deficiencies
- Immune system disorders (antibacterial and anti-inflammatory)
- Menstrual problems
- Psoriasis
- Migraines

Maggi herb is a plant commonly used by the Germans and Swiss, who consume it in herbal tea or use the essential oil of ache as a remedy for various ailments. As a diuretic, it is not recommended for people with kidney problems.

Did you know? in Ukraine, maggi grass is used in hair care products.

How to use maggi grass in cooking?

The maggi grass I'm proposing is of Polish origin and presented in its dried form. The seeds in the stems can also be eaten.

It is used in cooking to flavor savory dishes. It can be found in Eastern European recipes such as potato salads, vinaigrettes and omelettes. It also works wonders in stews and casseroles.

Lovage, or Maggi herb, also goes well with meats, especially meat loaves. It is a perfect match for tomatoes, and is a wonderful flavour enhancer for white fish and soups.

Some also use it as a pesto, to be enjoyed on toast or with breadsticks. Excellent with cherry or sun-dried tomatoes.

Its freshness will enhance your fish dishes, whether baked or in brandade form. Chef Thibault Sombardier used it in his "Blanc de St Pierre cuit au plat, petits poireaux, jus de coques et herbe à maggi".

Did you know? maggi herbis an aromatic plant often used in Moldavia and Bulgaria to cook lamb. In particular, it is used in the recipe for the traditional Bulgarian dish Drob Sarma.

Our recipe ideas using maggi herb

Would you like to discover the flavors of maggi grass? I've put together a complete menu of simple, tasty recipes.

Starter: Maggi Grass Chicken Soup

Maggi grass is a condiment that goes wonderfully well with vegetables. In this recipe, it is combined with chicken broth and potatoes to create an aromatic velouté. This soup can be served hot or cold. Ideal for an express, healthy evening meal.

The dish: Cod with maggi herbs

The flavor of celery brought out by maggi grass adds freshness and taste to white fish, especially cod. Here, the fish is simply placed on a bed of cooked onions flavored with vegetable broth and garlic. All that's left to do is sprinkle with ache before baking. To preserve all the aromas, I recommend stewing or en papillote.

Dessert: Tomato juice and maggi grass straw

As maggi grass has the taste of celery, it can be used as an original alternative. In a tomato juice, you'll find its stalks in sticks or use the thickest hollow stalks as straw. Ideally, the juice should be made with fresh tomatoes and served in glasses placed in the fridge for 1 hour. This gives the straws time to infuse and release their aromas.

How to store Maggi Herb?

To preserve all the aromas developed by this condiment, we recommend storing it in an airtight container. Fresh leaves should be harvested before flowering. The leaves should then be dried and ground to a powder. The seeds should also be stored in an airtight container and can be used in cooking to prepare marinades or flavored oils.