Lovage and arugula combine to create controversial taste
I like to grow herbs in the garden. Many are perennials, which means they don’t have to be replanted every year and they’re often available in spring and early summer, when everything else is just getting started.
I’m also willing to plant herbs that I’ve never heard of, like lovage.
Lovage is related to celery and parsley, but it’s much, much stronger, with a flavor that’s reminiscent of fennel.
Mine is planted in an area that gets a fair amount of shade, so it stays about two feet tall. I’ve read that it can reach heights of five or six feet.
I brought some in to work to share, which prompted a couple of people to start researching ways to use it. I also did some online scouting of recipes, and decided a potato/lovage frittata might be worth a try.
I also had some arugula that was ready to pick.I plant my arugula in the shade, so it stays fairly small. This variety is called sweet oak leaf, I think. I have two different types of seeds, and am not 100 percent positive that this one is the sweet oak leaf.
Arugula is an odd flavor, too, kind of hot and mustardy. I figured it would go well in the frittata.
I assembled all my garden ingredients, including some onion, garlic and pea shoots.
I sautéed onions and garlic first, then added cubed potatoes in my cast iron skillet until they were starting to turn brown. Then I threw in all the greens, including the lovage, which I chopped pretty fine. Everything else was fairly coarse.
I scrambled some eggs in a bowl, poured them on top and cooked it on the stovetop with a lid for at least five minutes. Then I topped it with some cheddar cheese and put it in the oven on the broiler setting until the cheese was melted and starting to toast.
I thought it was delicious. My husband could detect the lovage and asked me not to make it again. I didn’t confess to the arugula, since he has told me on other occasions that he doesn’t like it. I was hoping to blow his mind with the amazing flavors, but alas, it didn’t happen.