Preserving lovage for the winter season is quick and easy once you know the ropes. After you’ve finished your harvest, you can either freeze or dry the leaves to keep that flavor going all year long. However, if you aren’t careful, this unique herb can lose its signature punch. Here’s how to expertly preserve your “Maggi herb” and avoid the common pitfalls.
Freezing Lovage: The Pros and Cons
Freezing is a go-to method for many gardeners because it’s incredibly simple and keeps the leaves shelf-stable for a long time.
Here’s the best way to do it:
- Chop up the harvested leaves from your garden or potted plant and toss them into a freezer bag. Just make sure the leaves are completely dry before they go into the freezer!
- Alternatively, you can freeze the leaves and stems whole. Just lay them out flat next to each other in a freezer bag.
- If you want to make your own “flavor bombs,” finely chop the leaves and stems. Pack them into an ice cube tray with a little olive oil and some minced garlic. When you’re cooking, you can just drop a cube directly into your hot soups or stews.
Freezing is super fast, but it does have a few downsides. If the leaves were damp when they went in, they’ll turn mushy once they thaw. There’s also a slight risk that some of that bold, spicy aroma might fade.
Drying Lovage: The Pros and Cons
Another favorite way to save your trimmed lovage is drying it. This is a huge space-saver, and dried lovage leaves make a fantastic herbal tea.
Here’s how to get it done:
- You can dry the seeds, stems, and leaves. Ideally, the drying process should take no longer than five days.
- You can use a dehydrator, a warm radiator, or just the fresh air. Just be sure to keep the herbs out of direct sunlight to preserve the color and oils.
- For air-drying, tie the harvested stems into bundles and hang them upside down.
- If you’re using a radiator or a dehydrator, spread the leaves and stems out in a single layer. In a dehydrator, make sure the temperature doesn’t go above 120°F (50°C).
Drying takes a bit more patience than freezing, but it’s an excellent way to preserve the herb for the long haul. Just keep in mind that, like freezing, the intense spicy flavor can mellow out a bit during the process.
