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Lovage isn't quite as obscure as the article makes it out to be. I didn't recognize the English name of the herb but I remember having seen the Norwegian name on restaurant menus and it doesn't even grow here outside of gardens. It seems to still be reasonably common in southern European food.


Sweden reporting in: I always use it when boiling a broth from the carcass after slaughtering a rooster. It gives an amazing taste and smell.


For anyone who might be put off from reading the article: lovage is mentioned in the article but isn't the lost mystery herb from the title.


Maybe in some countries it is obscure and not easily available. Here (Central Europe) it is commonly used in broths and herbal teas.

It is sometimes called Maggi-herb because the taste or aroma is perceived to be similar to the Maggi seasoning sauce.


Yes, it's used down south (Bulgaria) as well. Its aroma is amazing.


Maggi fan here. If it's similar, it's good




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