Are you familiar with lovage? It has a flavor very reminiscent of celery and the best part is that it's perennial and grows like weed! Someone who uses it a lot told me that it can be frozen in ziplock bags to be used all winter long, as with most herbs.
I haven't had a chance to experiment much with lovage yet, but have been enjoying it lately in this delicious variation of one of my all time favorite soups. Absolutely lovely! (No pun intended, of course!)
Creamy Zucchini and Lovage Soup
1 1/2 cups zucchini, peeled and cubed
1/2 cup cucumber (or roughly a 2" piece)
1 garlic clove
1/4 cup parsley
1 tbs packed fresh lovage
1 tsp miso
Salt to taste
2 cups water (or until desired consistency is reached)
Blend all ingredients until smooth and creamy in high-speed blender.
Serve topped with freshly ground black pepper.
~ Don and I don't like cold soups so we used to warm them up gently on the stove, stirring constantly until lukewarm. However, since our days at Ashinah where there was no stove, we've taken to using hot water instead. It requires a bit of getting used to (I sometimes need to add a bit of cold water as well) as you don't want to cook those precious enzymes, but once you get the hang of it, it's so much quicker!
~ Dunno if I've mentioned it before, but as a rule, we prefer to add dried seaweed to our soup bowls at the end, rather than use salt. That's what's sorta peaking through the crushed pepper in the photos.