The brilliance of the Substack community, as seen in the herb garden! In another exciting installment of The Lovage Chronicles (LOL), I’ve once again been schooled about my long-held disdain nonsense for the awful nasty bitterness of my lovage plants. But I’ve been shown the error of my ways!

Kevin Gelder has inspired me to try tasting the tender unopened umbel flower buds, which have proven in today’s tasting to be mild and deliciously redolent of young celery; Alyssa Di has suggested freezing it for culinary use in winter, and Julie at Strength For the Journey has speculated how it might taste in tea!

After stepping back into the herb garden again this morning to pick some more of it, I can attest that lovage does make a wonderful tea. Both from the tenderest flower buds and even my reviled tougher seasoned veteran leaves. My gosh, this plant is now totally redeemed thanks to you guys!

Here are my tasting notes while sampling the freshly-brewed tea just now as I type: Warm dry grasses in the sun, the faintest hint of sweetness, braised celery, deep botanicals, baked earth, toasted fennel, warm rocks, pandan leaves, storm ozone, fresh spring grasses. With a lovely shade of the lightest green. Ooh, it’s so enjoyable like this!

I’ve also brewed a second cup with the tough old battle-worn leaves, and they yield the same delightful flavor! Also, I’ve tasted the stems, and they were a tender delight to chew on as well.

I’m so grateful to you guys for making me rethink the ways I can use and enjoy my herbs in so many ways. Such is the wonder of our beautiful Substack community! 💚