Lovage is a versatile herb whose celery-like flavor enhances soups, stocks, and savory dishes. If you have this robust plant in your garden or have spotted it at a market, you might be wondering exactly how to use lovage in your kitchen. This guide provides clear, practical steps for making the most of its unique taste, from leaf to root.
With a flavor profile often described as a cross between celery and parsley but more intense, lovage is a powerhouse herb that can stand up to long cooking times. It’s a perennial, meaning it comes back year after year, offering a generous harvest. Learning to use it properly will help you add a deep, savory note to your cooking that is hard to replicate with other herbs.
How To Use Lovage
The entire lovage plant is usable, which makes it a fantastic addition to any cook’s repertoire. Each part—leaves, stalks, seeds, and roots—has its own character and best applications. Understanding these differences is the first step to mastering this herb.
Fresh lovage leaves are the most commonly used part. They are best added towards the end of cooking to preserve their bright flavor. The hollow stalks can be used as a aromatic stirrer for soups or even as a straw for savory cocktails. The seeds have a more concentrated, celery-like taste and are excellent in pickling brines or breads. The root, which is the most potent part, is typically dried and used in medicinal teas or as a spice in very small quantities.
Harvesting And Preparing Fresh Lovage
For the best flavor, harvest lovage leaves in the morning after the dew has dried but before the sun is at its peak. Choose young, tender leaves for salads and fresh applications; older leaves are better for cooking. Always wash the leaves and stalks thoroughly under cool water to remove any dirt or insects, then pat them dry with a clean towel or use a salad spinner.
To store fresh lovage, wrap the stems in a damp paper towel and place them in a plastic bag in your refrigerator’s crisper drawer. It should keep well for up to a week. For the seeds, wait until they turn a brownish-tan color on the stalk before harvesting. Cut the seed heads and dry them completely in a paper bag before storing in an airtight container.
Cooking With Lovage Leaves And Stalks
The leaves and tender stalks are your go-to for daily cooking. Their flavor is strong, so they should be used more sparingly than herbs like parsley. Start with a small amount—you can always add more.
Chopped fresh leaves are fantastic as a finishing herb. Stir them into a finished soup, stew, or sauce just before serving. They also make a wonderful addition to green salads, potato salad, or chicken salad, providing a surprising celery-like crunch without the actual celery. A simple lovage pesto, made with leaves, garlic, nuts, Parmesan, and oil, is a brilliant way to preserve a large harvest.
For cooked dishes, add chopped leaves in the last 5-10 minutes of cooking. This allows the flavor to infuse without becoming bitter. The stalks can be used like bay leaves: add a whole stalk to a pot of soup, stock, or beans while they simmer, and remove it before serving.
Simple Lovage-Infused Potato Soup
This recipe showcases lovage’s affinity for potatoes. Saute one chopped onion in butter until soft. Add four peeled and cubed potatoes and cover with vegetable or chicken broth. Simmer until the potatoes are tender. Puree the soup until smooth, then stir in a handful of finely chopped fresh lovage leaves. Season with salt and pepper. The lovage adds a deep, savory layer that makes this simple soup exceptional.
Utilizing Lovage Seeds
Lovage seeds are a fantastic, underused spice. They have a warm, aromatic flavor reminiscent of celery seed but more complex. You can use them whole or ground.
To grind dried lovage seeds, use a mortar and pestle or a clean coffee grinder. Ground lovage seed can be added to spice rubs for meat, particularly pork or chicken. It’s also excellent in bread dough, giving a savory twist to homemade rolls or focaccia. A pinch of ground lovage seed in a cheese sauce or savory scone batter works wonderfully.
Whole lovage seeds are perfect for pickling. Add a teaspoon to the brine for pickled cucumbers, green beans, or carrots. They also make a great addition to brines for curing meats like corned beef.
Preparing And Using Lovage Root
The root is the most intense part of the plant and is used less in cooking and more in traditional remedies. It should be harvested in the fall from plants that are at least two to three years old. Clean the root thoroughly, slice it, and dry it completely before storage.
Dried lovage root is primarily used to make a tea. Steep about one teaspoon of dried, chopped root in a cup of hot water for 5-10 minutes. This tea has a strong, earthy flavor and is often taken for its digestive properties. In very small amounts, powdered lovage root can be used as a spice in slow-cooked dishes, but its flavor is very dominant so use it with caution.
Preserving Your Lovage Harvest
Because lovage is so prolific, you’ll likely have more than you can use fresh. Fortunately, there are several effective ways to preserve its flavor for use throughout the year.
Drying Lovage Leaves
Drying is the simplest preservation method. Tie small bunches of stems together and hang them upside down in a warm, dry, dark place with good air circulation. You can also lay the leaves in a single layer on a drying rack. Once the leaves are completely crisp and crumble easily, strip them from the stems and store them in an airtight jar away from light and heat.
Dried lovage retains much of its flavor, though it becomes more subtle. Use it in dishes that cook for a longer time, like soups, stews, and braises, where it has time to rehydrate and release its flavor. Remember that dried herbs are more concentrated than fresh; use about one-third the amount of dried when a recipe calls for fresh.
Freezing Lovage
Freezing preserves the fresh flavor of lovage better than drying. You have a few good options:
- Chopped in Bags: Chop the leaves finely, pack them into ice cube trays, cover with water or olive oil, and freeze. Once frozen, pop the cubes out and store them in a freezer bag. These are perfect for tossing directly into soups or sauces.
- Lovage Paste: Puree leaves with a little olive oil until a paste forms. Freeze this paste in small containers or in dollops on a parchment-lined tray. This method captures the herb’s vibrant green color and fresh taste.
- Whole Stalks: You can also freeze whole, washed stalks on a baking sheet before transferring to a bag. They won’t be crisp for fresh use, but will work fine for cooking.
Common Culinary Applications And Pairings
Lovage’s bold flavor pairs well with a range of ingredients. It acts as a natural flavor enhancer, reducing the need for excess salt.
Best Food Pairings For Lovage
Lovage has a natural affinity for certain foods. Its savory quality complements them beautifully.
- Potatoes: Mashed potatoes, potato soup, roasted potatoes, and potato salad all benefit from a sprinkle of fresh or dried lovage.
- Eggs: Add chopped leaves to omelets, frittatas, or scrambled eggs for a savory breakfast.
- Legumes: A stalk or a few leaves simmered with lentils, beans, or split peas adds a wonderful depth.
- Poultry and Fish: Use it in stuffings, under the skin of chicken before roasting, or in sauces for mild white fish.
- Tomatoes: Fresh lovage can be a surprising addition to tomato salads or sauces.
Recipe Ideas To Get You Started
Here are a few more specific ways to incorporate lovage into your meals.
Lovage And Lemon Compound Butter
This is an easy way to add instant flavor to grilled meat, fish, or steamed vegetables. Soften one stick of unsalted butter. Mix in 3 tablespoons of finely chopped fresh lovage, the zest of one lemon, and a pinch of salt. Roll into a log using parchment paper and chill. Slice off coins as needed.
Hearty Minestrone With Lovage
Add two chopped lovage stalks to your standard minestrone soup when you add the broth. Let it simmer with the soup, then remove the stalks before serving. Stir in a handful of chopped fresh leaves at the end for a double layer of flavor.
Simple Lovage Salt
This is a great seasoning to have on hand. Dry lovage leaves completely. Grind them with coarse sea salt in a ratio of about one part lovage to four parts salt. Store in a shaker. It’s perfect for seasoning roasted vegetables or eggs.
Growing Your Own Lovage
Having a lovage plant in your garden ensures a steady, fresh supply. It’s a low-maintenance perennial that can grow quite large—up to six feet tall in ideal conditions—so give it plenty of space.
Planting And Care Tips
Lovage prefers full sun to partial shade and rich, moist, well-drained soil. You can start it from seed or purchase a small plant from a nursery. Once established, it requires minimal care. Water it during prolonged dry spells and cut back the flower stalks if you want to encourage more leaf growth (though the flowers are attractive to beneficial insects). The plant will die back in the winter and re-emerge in the spring.
Managing A Large Plant
A mature lovage plant is substantial. Regular harvesting of the outer leaves and stalks actually encourages new growth. If the plant becomes to large for your space, you can dig it up in early spring or fall, divide the root clump, and replant a section. This is a great way to get new plants or share with friends.
Frequently Asked Questions
What Can I Use As A Substitute For Lovage?
If you don’t have lovage, the best substitute is a combination of celery leaves and parsley. Use equal parts of both to approximate lovage’s unique flavor. In a cooked dish, a small piece of celery stalk with a bay leaf can also work. Celery seed can substitute for lovage seed, but use half the amount as it is quite strong.
Is Lovage The Same As Celery?
No, lovage and celery are different plants, though they are in the same family (Apiaceae). Lovage has a much more intense, concentrated flavor than celery. All parts of the lovage plant are more potent than their celery counterparts. You would never eat a raw lovage stalk like you would a celery stalk; it’s far to strong.
How Do You Use Lovage In Soup?
To use lovage in soup, add a whole stalk to the pot at the beginning of cooking, similar to a bay leaf, and remove it before serving. Alternatively, stir in a generous amount of finely chopped fresh leaves in the last few minutes of cooking. This preserves there bright flavor and color. Dried lovage leaves can be added with other dried herbs.
Can You Eat Lovage Raw?
Yes, you can eat lovage leaves raw, but use them sparingly because their flavor is very strong. They are best finely chopped and mixed into salads, salad dressings, or creamy dips. A few leaves go a long way. The stalks are generally to tough and potent to eat raw.
Where Can I Buy Lovage Plants Or Seeds?
Lovage seeds and starter plants can be found at many garden centers, especially those that specialize in herbs. You can also purchase seeds from online seed catalogs. At the grocery store, fresh lovage is less common but may appear at farmers’ markets or specialty food stores in the spring and early summer.