hit counter

What is Lovage Herb?


Description

A spring herb that is less popular than its counterparts, whose taste is remnant of several common herbs and vegetables. 

The leaf is shiny, dark green with jagged edges and used mostly in Europe.

What does lovage taste like?

The flavor is celery-like, green, and bitter with hints of parsley and anise, whilst the aroma is similar to herbaceous components. 

Where does lovage come from?

Lovage or levisticum officinale is an herb from the carrot family. 

Native to Southern Europe, lovage is also known as ‘sea parsley.’ 

The name comes from the medieval ‘love-ache’ with ‘ache’ being the word for parsley.

Lovage Uses

The whole lovage plant is edible, the leaves, stalks, and seeds. 

Lovage leaves have many of the same applications as celery and parsley. 

The leaves are best freshly chopped and added raw or at the end of cooking in dishes such as soups, stocks, stews, vinaigrette, salads, beverages, and tea. 

Lovage Substitutes 

  • Fennel leaves: similar in texture, appearance, and flavor to lovage.
  • Celery leaves: from the same family as lovage with the same celery flavor.
  • Parsley: milder in strength, from the same family as lovage and similar in appearance.

Lovage Compliments and Pairings 

The herbal light freshness of lovage suits spring ingredients such as lemon, cucumber, pea, courgette, lamb, asparagus, parsley, celery, fennel, cheese, garlic, leek, asparagus, potato, nuts, poultry, pork, fish, and egg.

Lovage Expiration and Storage

  • Fresh: wrap in a damp cloth and store in the refrigerator for up to two weeks.
  • Dried: store in an airtight container away from direct light for up to one year.
  • Frozen: enclose in a paper bag and store in the freezer, use in stocks and soups within six months.

Fun Facts About Lovage

  • Celery seeds are in fact lovage seed due to its strong celery flavoring. 
  • Foragers should beware as lovage is very similar in appearance and growing area to the extremely poisonous herb, hemlock.

Popular Lovage Recipes

  • Lovage and potato soup
  • Lemon and lovage roasted chicken
  • Garlic and lovage vinaigrette
  • Lovage soda
  • Lamb with asparagus and lovage
  • Lemon lovage pesto
  • Lovage oil
  • Lovage cordial

Chef Max

Michelin trained professional chef with a passion for recipe writing and all things food. I have worked for over five years at top restaurants across the UK and have gained an ability to create any recipe you desire, from comfort food recipes to fine dining recipes. My experience in food writing includes a placement at Delicious Magazine which involved feature writing, recipe testing, article research, and content creation.

Recent Posts