How lovely it is to see green in the garden after a long, snowy winter.
Along with chives, lovage is the first herb to really show off in April. Lovage is somewhat like celery--you can see that the leaves even resemble celery leaves--but there is a darker, earthier undertone that's hard to characterize. Lovage can be harvested all spring and summer, and it dries beautifully, retaining most of its taste (unlike some herbs). It can grow to be 4-5 feet tall, and gets bushy and big around after it's been growing for a few years. You can divide it and give some away to friends and neighbors, too.
You can find a lovage-and-potato-soup recipe here. I'll be drying some lovage tomorrow.
But the real spotlight at this time of year is occupied by asparagus. Ah, how we wait each year for the first stalks, the first harvested-just-before-dinner delectable spears. This year's harvest was earlier than any previous year; we cut the first stalks on April 23. Below you can see two days' harvest from our small patch--about 4 pounds of asparagus.
Some of those spears became pickled asparagus.
For some asparagus recipes, go here.
In a time of waiting--waiting for the seeds to germinate, waiting for the last day of frost, waiting to plant all the luscious vegetables that will see us through winter--how grateful we are for these foods fresh from our garden.
It doesn't get any better than this.