Lovage, often called the “Maggi herb” because of its savory, bouillon-like scent, grows like crazy compared to most other kitchen herbs. In fact, it grows so fast that you can harvest those aromatic leaves up to five times in a single season! That’s a lot of greenery to handle at once. Luckily, drying lovage is super simple. Here are my favorite tips and tricks to get it done right.
The Pros and Cons of Drying Your Herbs
Drying is a fantastic way to make your herbs last longer and makes them incredibly easy to use in the kitchen. Since the water is removed, dried leaves take up way less pantry space than fresh bundles or bulky frozen containers.
However, drying isn’t perfect. Here are a few things to keep in mind:
- If you wait too long after harvesting to start the process, the herb can lose its punch. Those essential oils evaporate, which can change the flavor profile.
- The leaves might lose that vibrant green color and look a bit duller.
- Lovage oxidizes easily, so you’ll want to store it in airtight glass jars with tight lids to keep it fresh.
Harvest Time Starts in the Spring
The best time to start picking your lovage is in early spring. The herb usually starts sprouting in April, and by May, you’ll have your first batch of lush leaves ready to harvest and dry. You can repeat this process about once a month until fall. Just a pro tip: try to harvest your leaves before the plant starts to flower for the best flavor.
The Best Way to Dry: Hanging Bundles
If you planted your lovage this spring, give it until May before your first big harvest. You want to make sure the shoots are strong enough to handle a trim.
When you’re ready, cut individual stems using sharp, clean garden shears. Don’t be shy—you can cut the plant back to about 8 inches (20 cm) above the ground without hurting it.
Here’s how to dry it:
- Tie the stems together into small bundles.
- Hang them upside down in a dark, dry spot.
- Let them air dry for about 7 days.
Whatever you do, keep your herbs out of direct sunlight! Sun-drying will turn the leaves brown and zap all that delicious flavor. If you’re in a hurry, you can use a food dehydrator, just make sure to keep the temperature below 115°F (45°C).
Another easy method is to spread the leaves out on paper in a protected, shady spot and let them dry slowly. Once they’re crisp, get them into airtight containers immediately. Oh, and don’t forget the seeds! You can dry those too—they have an even more intense, spicy aroma than the leaves.
How to Use Your Dried “Maggi Herb”
Once dried, your lovage will stay good for years if stored properly. When you’re ready to cook, just crumble the leaves by hand or use a mortar and pestle to grind them down.
It’s a “secret ingredient” that works wonders in:
- Roasted meats like turkey breast
- Fish dishes, especially salmon
- Hearty soups and stews
- Homemade teas to help with heartburn
