handful of lovage

Herbs & SpicesLovage is typically harvested in spring and early summer (April–July in the Northern Hemisphere), with a second flush possible in fall. The plant is perennial and can produce foliage throughout the growing season if managed with regular harvesting.

Lovage is rich in vitamin C, potassium, and volatile essential oils, particularly pinene and β-myrcene, which contribute to its flavor and potential digestive benefits. It is very low in calories and contains trace minerals including iron and magnesium.

About

Lovage (Levisticum officinale) is a perennial herbaceous plant native to the Mediterranean region, belonging to the Apiaceae (carrot/parsley) family. It is a tall plant, typically reaching 3–5 feet in height, with dark green, celery-like leaves that are deeply divided and triangular in outline. The flavor profile is complex: herbaceous and reminiscent of celery with notes of anise, fennel, and a subtle pepperiness. Lovage has a distinctive savory character, more assertive than parsley but less aggressive than fennel. The entire plant—leaves, stems, seeds, and roots—is edible and used in cooking, though the leaves are most common in contemporary culinary practice.

Culinary Uses

Lovage is used primarily as a fresh herb to flavor soups, broths, and vegetable dishes, particularly in European cuisines where it has been cultivated since medieval times. The leaves are commonly added to potato dishes, bean soups, and seafood preparations, where their celery-like character complements rich or delicate proteins. Lovage also appears in herbal infusions, vinegars, and as a garnish. The seeds are occasionally used as a spice in bread and pickles. The herb pairs well with root vegetables, legumes, and light cream sauces. Fresh lovage should be added near the end of cooking to preserve its volatile aromatics.

Forms & Preparations

Fresh leaves — Whole or torn, used raw as garnish or added to hot dishes at the end of cooking to preserve flavor.
Dried leaves — Dehydrated and often crumbled, with a more concentrated but less vibrant flavor than fresh; use about 1/3 the quantity of fresh.
Seeds — Dried fruit/seeds with a warm, lemony-anise character, used whole or crushed as a spice for breads, pickles, and stocks.
Powder — Ground dried seeds or leaves, used in spice blends and herbal salt mixtures.
Infusion or tea — Dried leaves steeped in hot water for a warming herbal beverage with digestive properties.