Yup -definitely lovage. We use it when we make sausages for something unusual on the summer barbie, otherwise lots of young leaf bits in salads or pimms if the borage is looking bald. Look forward to hearing what else we can do with it.
I bake most of our 'daily bread', nothing clever ... just good and wholesome and I know exactly what is in it.
I use White / Brown and sometimes 'special' flour (e.g. Spelt flour to make Roman Centurion Bread).
I often add 'stuff' to the fresh dough, before first rising, freshly chopped Sage, Rosemary, Chives, Garlic etc. I have used Lovage, I like the slight Celery taste.
I only add one particular Herb to each baking, not them all ;D
Mikey
