Talking of weeds - Can anyone id these?

[mikey]

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

[mikey]

[Deb P]

Lovage works particulaly well in soups, I eat it with cheese and biscuits and also bung it in salads.You don't need a lot of it, mine is quite strongly flavoured.

[Barnowl]

Had a sniff then a nibble - no question but it's Lovage. Well done the spotters.

It''s the redness of the stems that fooled me. The stems are green when grown from seed.

In fact now it's opened up a bit it's becoming fairly obvious.

OH will be disappointed, she was hoping for something exotic.

[Deb P]

The hoverflies that love the big flat flower heads will love you for keeping it though! ;D

[allaboutliverpool]

Lovage, see the image in Kerry's garden in Kentucky

www.kerrysgarden.us/img/2006/lovage-spring.jpg

[ellkebe]

Looking healthier than my lovage  :)  Growing it for the first time this year as OH wants more herbs for cooking, and at home rather than on the lottie. 
Leaf miner? - a whole new pest to look out for then  ::)