Here it’s called levistico or sedano di montagna.  This alpine herb loves Petraia and I love it. We throw the leaves into salads to add some mystery and we make lovage sorbet and gelato. I whiz the tender leaves into grape seed oil and strain it to use as a condiment for our fresh lovage pasta. It is the height of lovage season right now and today we’re making lovage stamped pasta cooked in lovage scented water with asparagus and fave beans.  Served simply with lovage oil and sea salt. So incredibly good…