If you’ve ever wondered how to use lovage, you’re in the right place. This versatile herb for cooking is a garden giant with a flavor that’s a true secret weapon in the kitchen. It looks a bit like oversized celery or flat-leaf parsley, but it packs a unique, savory punch. Once you get to know it, you’ll find yourself reaching for it again and again.
Lovage is a perennial herb, meaning it comes back bigger and better every year. It’s incredibly easy to grow, asking for little more than some sun and space. The entire plant is usable—leaves, stems, seeds, and roots. This guide will show you exactly how to bring its bold, celery-like flavor to your favorite dishes.
How to Use Lovage – Versatile Herb for Cooking
Think of lovage as a more intense, aromatic cousin to celery. Its taste is savory, with notes of celery and a hint of anise. Because it’s so potent, a little goes a long way. The key is to use it thoughtfully to build depth, not overwhelm. Start with small amounts and taste as you go.
Harvesting and Preparing Lovage
You can harvest lovage leaves from spring until the first hard frost. Just snip off individual leaves or whole stems near the base. The younger, tender leaves in spring have the best flavor for fresh use. As summer progresses, the leaves become stronger, perfect for cooking.
Always give your lovage a good rinse under cool water to remove any garden debris. Pat the leaves dry with a clean towel. For the stems, you can use a vegetable peeler to remove any tough outer strings, much like you would with celery.
Using Fresh Lovage Leaves
The fresh leaves are the most commonly used part. Chop them finely to disperse their flavor evenly. Here’s where they shine:
- Salads: A few chopped leaves add a surprising kick to green, potato, or pasta salads.
- Herb Blends: Mix it with parsley, chives, and tarragon for a complex green sauce or salsa verde.
- Compound Butter: Blend softened butter with chopped lovage, a pinch of salt, and lemon zest. Perfect for melting over steak, fish, or steamed vegetables.
- Garnish: Use a whole leaf as a beautiful, edible garnish for soups or cocktails.
Cooking with Lovage Stems and Leaves
When cooked, lovage’s flavor mellows slightly but remains a fantastic backbone for savory dishes. Add it towards the end of cooking to preserve its bright character.
- Soups and Stews: This is lovage’s classic role. A chopped leaf or two in a pot of chicken soup, minestrone, or bean stew is incredible. It’s essential in a traditional lovage soup.
- Stocks and Broths: Toss in a whole stem or two when making homemade vegetable or chicken stock. Remove it before final use.
- With Potatoes: Boil new potatoes with a couple of lovage stems for infused flavor. Or, stir chopped leaves into mashed potatoes.
- Egg Dishes: Sprinkle chopped lovage into scrambled eggs, frittatas, or quiches.
Preserving Your Lovage Harvest
Don’t let your bounty go to waste. Lovage preserves beautifully so you can enjoy it year-round.
Drying Lovage
Drying concentrates its flavor. Tie small bunches upside down in a dark, dry, well-ventilated spot. Once crisp, crumble the leaves and store them in an airtight jar. Dried lovage is great in winter soups and stuffings, though it loses some of its fresh brightness.
Freezing Lovage
Freezing retains more of the fresh flavor. You have two easy methods:
- Chop the leaves and pack them into ice cube trays. Cover with water or stock and freeze. Pop out the cubes for easy use.
- Lay whole leaves on a baking sheet to flash freeze, then transfer to a freezer bag. You can grab a handful straight from the freezer.
Using Lovage Seeds and Roots
The versatility doesn’t stop at the leaves. The seeds and roots are also valuable.
Lovage Seeds
Harvest the seeds in late summer when the flower umbels turn brown and dry. They have a warm, citrusy-celery flavor.
- Use them whole or ground as a spice in breads, crackers, or pickling brines.
- They make a interesting addition to a homemade seasoning salt.
Lovage Root
The root is harvested in the fall of the plant’s second or third year. It can be dried and used in herbal teas or tinctures. Note that the root is very potent and is primarily used for its medicinal properties, so do your research before consuming it.
Simple Recipes to Get You Started
Here are two straightforward ways to experience lovage’s flavor.
1. Creamy Lovage and Potato Soup
- Sauté one chopped onion and two chopped lovage stems in butter until soft.
- Add 4-5 peeled and cubed potatoes, cover with vegetable broth, and simmer until potatoes are tender.
- Puree the soup until smooth. Stir in a half-cup of cream or a dairy-free alternative.
- Season with salt and pepper. Garnish with a swirl of cream and a sprinkle of fresh chopped lovage leaves.
2. Lovage and Lemon Pasta
- Cook your favorite pasta according to package directions. Reserve a cup of the pasta water before draining.
- In a large pan, gently heat 1/4 cup of olive oil with the zest of one lemon and a handful of chopped lovage leaves.
- Toss the drained pasta in the oil mixture. Add a squeeze of lemon juice and some of the reserved pasta water to create a light sauce.
- Finish with grated Parmesan cheese and black pepper. Serve immediately.
Common Mistakes to Avoid
- Using Too Much: This is the number one error. Lovage is strong. Begin with a tablespoon or two of chopped leaves for a whole pot of soup.
- Adding It Too Early: For fresh flavor, add it in the last few minutes of cooking. If you want a more blended taste, you can add it earlier, but it will lose it’s bright top notes.
- Confusing It with Lesser Celery: If a recipe calls for celery leaves, lovage is a fine substitute. But remember, it’s much more powerful, so use about one-third the amount.
Growing Your Own Lovage
For a constant supply, growing lovage is remarkably simple. Plant it in a sunny spot with decent soil. Give it plenty of room—it can grow over six feet tall! It’s rarely bothered by pests. You can start it from seed or buy a small plant from a nursery. Once established, it’s a low-maintenance garden staple.
FAQ About Lovage
What does lovage taste like?
It tastes like very concentrated celery with a slight anise or parsley note. It’s savory and aromatic.
Can I use dried lovage instead of fresh?
Yes, but use about half the amount since dried herbs are more concentrated. The flavor profile will be slightly different, earthier and less bright.
Where can I buy lovage?
It can be tricky to find in standard supermarkets. Check farmers’ markets, specialty grocers, or garden centers that sell herb plants. Your best bet is to grow it yourself.
What are good substitutes for lovage?
Celery leaves combined with a little parsley or a pinch of fennel seed can mimic the flavor in a pinch. But the unique taste of lovage is hard to perfectly replicate.
Is every part of the lovage plant edible?
Yes, the leaves, stems, seeds, and roots are all usable. The roots are typically used for medicinal purposes and require proper preparation.
Lovage is a herb that deserves a spot in both your garden and your kitchen. Its bold, savory flavor can improve simple meals with just a small handful. Start by adding a few leaves to your next soup or salad. You might just find it becomes one of your favorite ingredients. Remember to harvest it regularly to encourage new, tender growth all season long. With these tips, you’re well on your way to mastering this remarkable plant.