What Is Lovage?
Lovage is a perennial herb that often flies under the radar in modern kitchens, but it boasts a fascinating history and a big personality. Botanically known as Levisticum officinale, lovage belongs to the Apiaceae family, making it a close relative of celery, parsley, and carrot.
Growing up to six feet tall, this robust plant showcases deeply divided, glossy green leaves that look remarkably like oversized parsley, and it produces umbrella-shaped clusters of yellow flowers in late spring. Lovage’s crisp stalks and aromatic leaves have made it a cherished herb for centuries.
The Greeks and Romans revered it both for its flavor and medicinal properties, frequently adding it to broths and stews or using it as a digestive remedy. In medieval Europe, lovage was commonplace in monastery gardens, prized for both culinary and therapeutic applications.
Its rich, herbal aroma and bold taste—often described as a blend between celery and parsley with a subtle hint of anise—make lovage a unique addition to soups, stocks, and salads. This flavor profile is why lovage is sometimes called the “maggi plant,” as it resembles the taste of the well-known seasoning.
Cooks who run low on celery often grab lovage as an easy substitute, particularly for flavoring broths or brightening up potato dishes. Gardeners love it too; it’s a perennial, so once planted, it reliably returns every year with little fuss.
If you’ve never tried lovage, start small—finely chop the leaves and toss them into a salad or sprinkle over roasted vegetables. The flavor is potent, so a little goes a long way, but its versatility makes it an exciting addition for anyone looking to expand their culinary herb garden or experiment with new flavors in the kitchen.
Lovage’s Unique Flavor Profile
Lovage stands out in the herb world with its bold, unmistakable flavor—often described as a concentrated blend of celery and parsley, layered with a hint of anise or sweet licorice. When fresh, the leaves pack a punch. Imagine celery’s crisp greenness, but amplified with peppery undertones and a subtle tang that lingers on the palate. Some tasters even detect a hint of citrus, making fresh lovage a dynamic addition to salads, soups, or compound butters.
Its aroma is equally striking, filling the kitchen with a savory, vegetal scent that quickly signals its presence—a little goes a long way. The stems, which resemble thick, hollow celery stalks, add crunch and can substitute for celery in recipes, especially in broths or stews. The leaves, tender yet robust, hold up well in hearty dishes.
Dried lovage, in contrast, loses much of its fresh brightness but gains a more concentrated, earthy, and slightly musty flavor. It is less potent overall, so you may need to use more. Its aroma softens, becoming less intrusive but still distinctive.
For cooks, the key is to use fresh lovage sparingly to avoid overwhelming the dish, while dried lovage is milder and can be added more liberally. Whether folding it into mashed potatoes or infusing olive oil, understanding lovage’s unique flavor profile unlocks a world of aromatic, herbal depth that goes far beyond ordinary celery or parsley.
Culinary Uses for Lovage
Lovage is a versatile herb with a bold, celery-like flavor that adds depth and freshness to a wide range of dishes. In European cuisines, especially in Central and Eastern Europe, lovage is a staple in hearty soups, broths, and stews, where its aromatic leaves bring a complex, herbal note.
Try tossing chopped lovage leaves into potato soup, chicken stock, or bean stews for an instant flavor boost — their intensity means just a small handful is enough. The stalks, which are crisp and fibrous, can be finely sliced and used much like celery in salads, slaws, or as a crunchy crudité for dips.
Lovage seeds offer a more concentrated flavor, making them perfect for seasoning homemade bread, salad dressings, or sprinkling over roasted vegetables. Their flavor is somewhat similar to celery seeds, but with more herbal nuance.
For easy home use, try blending lovage leaves with soft butter, lemon zest, and a pinch of salt to make a vibrant compound butter — delicious melted over grilled fish or roasted potatoes.
Flavor Pairings
Lovage pairs wonderfully with potatoes, carrots, tomatoes, eggs, and seafood, as well as with other garden herbs like parsley or dill.
For a refreshing twist, stir lovage into yogurt dressings or vinaigrettes, or muddle it with lemon and cucumber for a unique cocktail garnish.
Tips for Use and Storage
- Lovage’s strong flavor means a little goes a long way, so taste as you go to avoid overpowering your dish.
- To showcase lovage at its best, use it raw in egg salads or creamy dips, or simmer it gently in stocks and sauces to infuse flavor without overwhelming.
- Store fresh lovage stems and leaves in a glass of water to keep them perky, and chop them just before using to preserve their vibrant aroma.
Tips for Cooking with Lovage
Lovage is a robust herb that packs a celery-like punch, so a little goes a long way in the kitchen. When preparing lovage, use the tender leaves and slender stems, which can be chopped and sprinkled into soups, stews, or salads for a fresh, green boost. Before cooking, wash the leaves thoroughly to remove any grit, and pat them dry with a kitchen towel.
For storage, treat lovage like fresh parsley: wrap the stems in a damp paper towel, place them in a resealable bag, and keep them in the crisper drawer. This way, the herb stays bright and fragrant for up to a week.
Because lovage’s flavor is bold, start with just a few leaves so you don’t overwhelm the dish — think of it as an aromatic accent rather than a main ingredient. For first-time users, try adding a small pinch of chopped lovage to potato salad, omelets, or homemade vinaigrettes. You can also toss a couple of leaves into broths as a substitute for celery, removing them before serving for a hint of flavor without the intensity.
Another beginner-friendly tip is to mix lovage with milder herbs like parsley or chives, which balances its strong taste beautifully. If you’re making compound butter, blend a little lovage with softened butter and a squeeze of lemon as a savory spread for bread or grilled veggies.
Avoid cooking lovage for too long, as excessive heat can turn it bitter, and always taste as you go. With these simple techniques, you’ll quickly find lovage’s place in your kitchen repertoire without overpowering your favorite recipes.
Substitutes for Lovage
If you can’t find lovage, several common herbs and greens offer similar flavor profiles that can save your recipe. Celery leaves are the closest match, delivering the same bright, crisp note with a hint of earthiness. Simply use an equal amount and add a pinch of celery seed if you want a touch more intensity.
Flat-leaf parsley brings fresh color and a mild taste, making it a good substitute in salads, soups, or as a garnish. Just remember it won’t provide lovage’s unique slight anise flavor, so consider adding a few fennel fronds or a dash of fennel seeds if that aspect is important in your dish.
For richer, more complex recipes like stews or stocks, a blend of celery stalks, a few chopped celery leaves, and a sprig of fresh tarragon works well, mimicking the robust quality lovage provides to longer-cooked meals.
In potato salads, herbal butters, or homemade broths, experiment with chervil or even a small handful of fresh basil for a different but harmonious flavor.
The best substitute often depends on the dish’s intensity and cooking time; mild herbs like parsley suit quick, raw applications, while celery, with its mix of stalk and leaf, stands up to heat and infuses flavor gradually. Ultimately, the goal is to maintain the vibrant, savory lift that lovage brings—so don’t hesitate to taste as you go and adjust with a mix of herbs to suit what’s fresh and available in your kitchen.
Growing, Harvesting, and Storing Lovage at Home
Lovage is a hardy perennial herb that thrives in gardens, containers, or even a sunny spot indoors. To get started, sow seeds in early spring directly into well-draining soil, or begin with young nursery plants. Lovage prefers full sun but will tolerate partial shade, and it’s important to keep the soil consistently moist—especially during hot spells.
When growing in containers, choose a deep pot since lovage has long roots, and use rich potting soil with plenty of organic matter. Indoors, place the plant near a bright window and water when the top inch of soil feels dry.
Harvesting Lovage
Wait until the plant reaches about two feet tall before harvesting. Snip outer stems and leaves in the morning for the best flavor. To collect seeds, let the flower heads dry on the plant before gathering them.
Storing Lovage
- Fresh: Wrap stems in a damp paper towel and keep them in a sealed bag in the fridge for up to a week.
- Freezing: Finely chop leaves and freeze them in ice cube trays with water. This method preserves more of the herb’s vibrant, celery-like flavor, making it perfect for soups and stews year-round.
- Drying: Air-dry leaves in bundles, then crumble and store them in an airtight jar away from light.
With these simple steps, you can enjoy the unique taste of homegrown lovage all year long.