Every part of lovage, from its celery-like stalks to its seeds, carries a bold, savory flavor. If you have been wondering exactly how to use lovage in your daily cooking, you have come to the right place. This tall, hardy perennial is a secret weapon in many European kitchens, yet it remains a mystery to many home cooks in North America. Its intense taste is often described as a cross between celery and parsley, with a hint of yeast extract or even curry.
Because the flavor is so concentrated, a little goes a very long way. You do not need a large bunch to make a difference; a single leaf can transform a pot of soup. The plant offers multiple edible parts, each with its own best use. This guide will walk you through the leaves, stems, seeds, and even the roots, giving you practical, step-by-step instructions.
Let’s get you started on using this aromatic herb to its fullest potential. You will learn how to harvest it, store it, and cook with it in ways that highlight its unique profile. Whether you are making broth, salad, or a simple butter sauce, lovage is about to become your new favorite ingredient.
Understanding The Lovage Plant
Before you start chopping, it helps to know what you are working with. Lovage (Levisticum officinale) is a member of the Apiaceae family, making it a relative of carrots, parsley, and fennel. It grows in large clumps and can reach heights of six feet or more. The hollow stems resemble celery but are much more robust in flavor.
The leaves are dark green and glossy, looking similar to flat-leaf parsley but larger. The entire plant is aromatic, releasing a strong, spicy scent when bruised. It is a perennial, meaning it will come back year after year, providing you with a constant supply of flavor.
One of the most important things to remember is that lovage is potent. It is not a subtle background herb; it is a leading player. You should always start with less than you think you need, then taste and adjust. This is the golden rule for using this herb successfully.
Harvesting Lovage Leaves And Stems
You can start picking leaves as soon as the plant is about a foot tall in the spring. The younger leaves at the top of the plant are milder and more tender. The older, lower leaves can be tough and very strong, so they are better suited for stocks and cooking rather than fresh salads.
To harvest, simply snip the stalks at the base with scissors. This encourages new growth. If you only need a leaf or two, just pinch them off. The stems are edible too, but they are often too fibrous to eat raw. Use them to flavor soups and stews, removing them before serving, much like you would a bay leaf.
For the best flavor, harvest in the morning after the dew has dried. The essential oils are at their peak concentration at this time. Once the weather turns hot, the plant will start to flower, and the leaves will become bitter.
How To Use Lovage In Fresh Dishes
Fresh lovage is a fantastic addition to many raw preparations. Its crisp texture and punchy flavor can stand up to strong ingredients. You do not need to cook it to enjoy it; in fact, using it raw preserves its brightest, most vibrant notes.
Think of it as a more intense version of celery leaf. It works beautifully in green salads, potato salads, and coleslaws. You can also chop it finely and mix it into cream cheese, soft butter, or yogurt for a quick and tasty spread.
Here are a few simple ways to use fresh lovage leaves right away:
- Chop a few leaves finely and add them to your favorite egg salad recipe.
- Tuck a whole leaf into a turkey or chicken sandwich for a savory kick.
- Mix chopped lovage into a vinaigrette for a robust salad dressing.
- Add it to a Bloody Mary or tomato juice for a savory, complex depth.
Making Lovage Pesto
One of the best ways to preserve and use a large amount of lovage is to turn it into pesto. This is a great alternative to basil pesto and has a wonderful, earthy flavor. It freezes well, so you can enjoy the taste of summer all year long.
Here is a simple recipe to get you started:
- Wash and dry 2 cups of packed lovage leaves. Remove the tough stems.
- Place the leaves in a food processor with 1/2 cup of toasted nuts (walnuts or pine nuts work well).
- Add 1/2 cup of grated Parmesan cheese and a pinch of salt.
- Pulse the mixture until it is coarsely chopped.
- With the motor running, slowly drizzle in 1/2 cup of good olive oil.
- Stop when the pesto reaches your desired consistency. Taste and adjust the seasoning.
This pesto is fantastic tossed with pasta, spread on crostini, or spooned over grilled fish. Because lovage is so strong, you might find you prefer it mixed with a bit of basil or parsley to mellow it out. Do not be afraid to experiment.
Using Lovage In Cooked Meals
When heat is applied, lovage mellows out considerably, releasing a deep, savory umami flavor. This makes it an excellent addition to any dish that needs a flavor boost. It is a classic companion to beans, potatoes, and root vegetables.
Add whole leaves to the pot when cooking dried beans or lentils. The lovage will infuse the cooking liquid with a rich, meaty flavor, even if you are making a vegetarian dish. Remove the leaves before serving.
It is also a traditional ingredient in many broths and stocks. A few sprigs of lovage can replace celery in any soup recipe. It adds a depth that is hard to replicate with any other herb.
Lovage In Soups And Stews
This is where lovage truly shines. A single leaf can elevate a simple chicken noodle soup or a hearty beef stew. The flavor is often described as making the dish taste like it has been simmering for hours, even if it has not.
For a quick and comforting soup, try this:
- Sauté a chopped onion and a diced potato in a pot with some butter.
- Add 4 cups of chicken or vegetable stock.
- Add two or three whole lovage leaves and bring to a simmer.
- Cook until the potato is tender, about 15 minutes.
- Remove the lovage leaves and blend the soup until smooth.
- Season with salt, pepper, and a swirl of cream.
The result is a silky, savory soup with a remarkable depth of flavor. You can also add chopped lovage to the pot in the last few minutes of cooking for a fresher, brighter taste.
Lovage With Potatoes And Vegetables
Potatoes and lovage are a match made in heaven. The earthy flavor of the potatoes is perfectly complemented by the herb’s celery-like notes. You can add chopped lovage to mashed potatoes, roasted potatoes, or potato gratin.
For roasted vegetables, toss them with olive oil, salt, pepper, and a generous amount of chopped lovage before putting them in the oven. The herb will crisp up slightly and infuse the vegetables with its flavor. Carrots, parsnips, and turnips all benefit from this treatment.
You can also use the hollow stems as a natural straw for a Caesar salad or a Bloody Mary. It is a fun and flavorful way to serve drinks at a party. The stem adds a subtle flavor as you sip.
How To Use Lovage Seeds And Roots
The leaves and stems are not the only usable parts of the lovage plant. The seeds and roots are also valuable in the kitchen. They offer different flavors and uses that are worth exploring.
The seeds are produced in large umbels after the plant flowers. They have a warm, pungent flavor similar to the leaves but more concentrated. The roots are intensely aromatic and are often used in traditional medicine, but they can also be used in cooking.
Using Lovage Seeds
Lovage seeds are a wonderful spice. They can be used whole or ground. Their flavor is reminiscent of celery seed but with a more complex, spicy edge. You can use them in pickling brines, spice rubs, and baked goods.
Here are some ideas for using lovage seeds:
- Add a teaspoon of seeds to your bread dough for a savory loaf.
- Crush them and add to a rub for pork or chicken.
- Use them in a pickling brine for cucumbers or green beans.
- Toast them lightly and sprinkle over roasted vegetables.
To harvest the seeds, wait until the flower heads have turned brown and dry on the plant. Cut the heads off and place them in a paper bag. Shake the bag to release the seeds. Store them in an airtight jar in a cool, dark place.
Using Lovage Root
The root of the lovage plant is thick and fleshy, similar to a parsnip. It is most commonly used for its medicinal properties, but it can be eaten as a vegetable. The flavor is very strong and earthy, so it is best used sparingly.
You can dig up the root in the autumn of its first year. Scrub it clean and peel it. It can be chopped and added to soups and stews, much like a parsnip or celery root. It can also be grated raw into salads for a pungent kick.
However, be careful not to over-harvest the root, as this will kill the plant. It is better to rely on the leaves and seeds for most of your culinary needs and only use the root occasionally.
Preserving And Storing Lovage
Because lovage is so prolific, you will often have more than you can use at once. Fortunately, it preserves very well. There are several methods you can use to keep the flavor of lovage for the winter months.
Drying is one of the easiest methods. Hang bunches of lovage upside down in a dry, dark, well-ventilated area. Once the leaves are completely dry and crumbly, strip them from the stems and store them in an airtight jar. Dried lovage is more concentrated in flavor, so use less.
Freezing is another excellent option. You can freeze the leaves whole on a baking sheet, then transfer them to a freezer bag. Or, you can chop the leaves and mix them with a little water or oil in an ice cube tray. These lovage cubes are perfect for dropping into soups and stews.
Making Lovage Salt
Lovage salt is a fantastic condiment that captures the herb’s flavor perfectly. It is incredibly simple to make and can be used as a finishing salt on almost any savory dish. It also makes a great gift for the gardener in your life.
Here is how to make it:
- Preheat your oven to the lowest setting, ideally around 170°F (75°C).
- Wash and thoroughly dry a large bunch of lovage leaves.
- Place the leaves in a food processor with an equal amount of coarse sea salt.
- Pulse until the mixture is finely chopped and well combined.
- Spread the mixture on a baking sheet lined with parchment paper.
- Bake for 2-3 hours, stirring occasionally, until the mixture is completely dry.
- Let it cool, then store in an airtight jar.
This lovage salt is wonderful on eggs, roasted meats, popcorn, or even just sprinkled on a slice of buttered bread. It is a simple way to add a burst of savory flavor to any meal.
Frequently Asked Questions About Lovage
Here are some common questions people have about this versatile herb. These should help clear up any remaining confusion you might have.
Can I eat lovage raw?
Yes, you can eat lovage raw. The young leaves are best for this as they are more tender and have a milder flavor. Add them to salads or use them as a garnish. The stems are very fibrous and are better cooked or used as a flavoring agent.
What is a good substitute for lovage?
If you do not have lovage, the best substitute is a combination of celery and parsley. Use equal parts of each to mimic the flavor profile. Celery leaves alone can also work, though they are less intense. A pinch of celery seed can also help replicate the flavor.
Is lovage the same as celery?
No, lovage is not the same as celery, although they are related. Lovage has a much stronger, more intense flavor. It is also a perennial, while celery is typically grown as an annual. The plants look similar, but lovage grows much taller and has larger leaves.
How much lovage should I use in a recipe?
Start with a small amount, as lovage is very potent. For a pot of soup or stew, one or two leaves is usually enough. For a fresh dish, start with a teaspoon of chopped leaves and add more to taste. Remember, you can always add more, but you cannot take it out.
Can I use lovage in place of celery in any recipe?
You can, but you should use much less. Since lovage is so much stronger, you will only need about a quarter of the amount of celery called for. It is best to add it towards the end of cooking to prevent the flavor from becoming overpowering.
Lovage is a remarkably rewarding herb to grow and use. Its versatility means you will never run out of ways to incorporate it into your cooking. From a simple leaf in a salad to a complex seed in a spice rub, it offers a unique flavor that enhances a wide range of dishes.
I hope this guide has given you the confidence to start experimenting with lovage in your own kitchen. Remember to start small, taste often, and enjoy the process of getting to know this wonderful plant. It is a true gift to any cook who takes the time to understand it.
So next time you see lovage at the market or in your garden, grab a bunch. You now have all the knowledge you need to use it well. Your soups will be deeper, your salads more interesting, and your roasts more savory. Happy cooking with this incredible, old-fashioned herb.