Lovage as an herb runs deep in our cooking. Some would call it a fetish. The lovage from our garden survived the winter and returned stronger than ever. Since I am going through a charred phase, (thanks Paul Prudhomme) it was inevitable that herbs would be burnt. A catalyst, Chef John Shields at Townhouse, remarked on a charred lovage oil he was using on asparagus. It only took a pair of scissors and our butane torch to taste the delicious results.