When you throw this plant to potatoes, even the most ordinary meal gets a completely different dimension

Libcek is a distinctive and fragrant herb that belongs to the same family as parsley or celery. And it is really close to them. Its intense aroma resembles a mixture of celery, parsley and spice Maggi, with a fine citrus tinge. It is not exactly a fine herb that hides unobtrusively in the background. On the contrary, you can recognize Libek in food very well, even if you use it only a little. The kitchen uses not only leaves, but also seeds, stems and even roots. Although it is commonly used in some European countries, it is often forgotten in our country, and it is really a pity! Not only can it give ordinary food depth and taste, but also benefits health. It promotes digestion, cleans the kidneys, suppresses inflammation and makes it slightly diuretic. Just herbal treasure that is worth having at hand. And in conjunction with potatoes, you can surprise you much more.

YouTube video about how to prepare homemade Maggi from Libeček at home can be found on the channel we cook with the brain:

How to cook potatoes with lovage

Lovaček has the ability to completely transform the taste of otherwise quite common side dishes such as boiled potatoes. Its distinctive, even slightly spicy aroma resembles celery and parsley, but with a sharper, fresh accent. That is why they are perfect for potatoes that perfectly absorb its taste and smell during cooking. Just throw a few leaves or a sprig in a pot of water where the potatoes are cooked, and the result will surprise you. There is no need for no broth or butter. Potatoes with lovage act simple, but their taste is surprisingly full and interesting.

Using fresh lovage is the best, because it has the most scent and strength. If you don’t have it at hand, you can reach for dried, but in moderation. This herb is really distinctive and could easily overcome other tastes, so just a little bit. Cooked potatoes with lovage are suitable not only as a side dish, but also work great in warm salads, vegetables, or as a basis for a quick dinner.

Recipe for potato salad with lovage

Try to cook, for example, a warm potato salad that combines the taste of lovage with slightly Mediterranean tones. Cook about 700 grams of small potatoes in the skin in water with two sprigs of fresh lovage. It will be enough for 8 to 10 minutes until they are just soft. Then pour them off, let them cool briefly, peel and even warm. Transfer them to a larger bowl, sprinkle with a spoon of dry vermouth, a teaspoon of wine vinegar, add a pinch of sugar, salt and a pinch of ground allspice.

Then stir in two chopped young celery petioles, thin slices of one small shallots and a spoonful of rinsed Sicilian kapar. Pour two tablespoons of high -quality olive oil, pepper and sprinkle with about eight chopped lovage leaves. Serve the salad still lukewarm, separately or as a side dish to roast meat or grilled fish. His taste will surely enchant you!

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