lovage (also smellage or maggi plant)
noun

- any of several aromatic perennial herbs (mehrjährigen Kräutern) of the carrot family especially: a European herb (Levisticum officinale) sometimes cultivated for use in medicine especially as a diuretic (harntreibend) and in cookery usually as a flavoring agent.

Merriam-Webster

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ORIGIN

From Middle English “loveache”, a folk-etymological alteration of Anglo-Norman “luvasche” and Old French “luvache”, “loveche” and Middle French “levesche”, from Latin “levisticum”, probably alteration of Latin “ligusticum”, ultimately from Ancient Greek Λιγυστικός (Ligustikós “Ligurian”). In ancient times, lovage was extensively cultivated in the Liguria region of northwest Italy.

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USES

Lovage leaves can be used in salads, or to make soup or season broths, and the roots can be eaten as a vegetable or grated for use in salads. Its flavour and smell can be described as a mix of celery and parsley, but with a higher intensity of both of those flavours. The seeds can be used as a spice, similar to fennel seeds.

A. Huxley, ed. - New RHS Dictionary of Gardening (1992)

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In the Netherlands, lovage leaves are traditionally cooked with white asparagus and salt; and served with boiled eggs.

In Romania, the leaves are a preferred seasoning for the various local broths, equally as much as parsley or dill.

In the UK, a lovage syrup was traditionally added to slightly spoiled smuggled brandy to hide the taste of salt.

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Practice OWAD in an English conversation, say something like:

“Let’s plant some LOVAGE in our garden this season.”

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Thanks to Jacky for suggesting today’s word.

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HERZLICHEN DANK to all readers helping me keep OWAD alive with single or monthly donations at:

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Paul Smith