Understanding Lovage's Potency and Flavor
Often mistaken for a large, leafy version of celery, lovage is a perennial herb with an unmistakably powerful flavor profile. The taste is reminiscent of celery but with a bolder, more complex character that includes hints of parsley and anise. This intensity is a key factor in how lovage should be used in the kitchen. Unlike milder herbs, a little lovage goes a very long way, and using too much can overpower a dish.
Historically used by the ancient Greeks and Romans in both food and medicine, lovage has a rich culinary heritage. It is particularly popular in Central and Eastern European cuisines, where it is often a key ingredient in soups and stews. Every part of the plant, including the leaves, stems, roots, and seeds, is edible and offers different flavors and textures.
How to Consume Lovage Leaves
Lovage leaves are the most commonly used part of the plant and are versatile in both raw and cooked applications. Their flavor is freshest and brightest when used raw, while drying them retains a strong, deep bite.
Using Fresh Lovage Leaves
For raw dishes like salads, finely chop just one or two young, tender leaves to add a burst of flavor. The potency means they should be used sparingly as a garnish or seasoning. Fresh leaves also work exceptionally well in:
- Pesto: Substitute or combine lovage leaves with cilantro or parsley for a unique and flavorful pesto.
- Infusions: Muddle leaves for savory or sweet drinks, such as lemonade or cocktails.
- Finishing: Stir finely chopped leaves into potato or egg salad for a fresh accent.
Using Dried Lovage Leaves
To use lovage in cooked dishes, drying the leaves is a great option for long-term storage. Dried lovage is an excellent addition to slow-cooked foods where its flavor can deepen.
- Soups and Stews: Add a small amount of dried lovage to brothy soups, especially with chicken or potatoes, or hearty stews for an earthy, savory flavor.
- Stock: Use dried leaves in homemade vegetable or meat stock.
How to Consume Lovage Stems
The hollow, sturdy lovage stems offer both flavor and function in the kitchen.
- Celery Substitute: Use tender, young stems sliced in cooked dishes as a substitute for celery, such as in a soffritto base with onions and carrots.
- Cocktail Straws: For a memorable and flavorful touch, use the hollow stems as a stirrer or straw for drinks like a Bloody Mary.
- Candied Stems: Though less common, the stems can be candied, similar to angelica, for a sweet treat.
How to Consume Lovage Seeds
Lovage seeds, harvested when the plant's flowers mature and dry in late summer, have a warm, earthy taste similar to celery seed.
- Pickling: Add lovage seeds to pickling liquid.
- Baking: Crush seeds and mix into bread dough or savory biscuits.
- Seasoning: Sprinkle ground seeds onto rice or mashed potatoes.
- Herbal Tea: Brew an infusion or tea from the seeds for a digestive aid.
How to Consume Lovage Roots
The lovage root can be harvested in the autumn after the plant has matured for a couple of years.
- Stocks and Soups: Peel and slice the root to add a robust, hearty taste to stocks and stews.
- Purees: Use peeled root in purees for a unique flavor.
Preserving Lovage for Long-Term Use
To ensure you can enjoy lovage's flavor year-round, here are several preservation methods:
- Drying: Tie bunches of lovage sprigs and hang them in a warm, dark place with good air circulation. The faster they dry, the more flavor they retain. Store in an airtight, opaque container.
- Freezing: Blanch leaves and tender stems before freezing in oil or water-filled ice cube trays.
- Lovage-Infused Vinegar: Fill a jar halfway with fresh leaves, cover with white or rice vinegar, and let it infuse in a dark place for two weeks.
Lovage vs. Celery: A Comparison
| Feature | Lovage | Celery |
|---|---|---|
| Flavor | Stronger, more intense; adds earthy and anise notes. | Milder, more watery, and subtly grassy flavor. |
| Potency | High; a small amount can significantly flavor a dish. | Low; used in larger quantities for flavor and texture. |
| Texture | Leaves resemble parsley; stems are more robust and hollow. | Crunchy, fibrous stalks; flat, leafy greens. |
| Primary Use | Herb and seasoning; used for deep flavor. | Vegetable and aromatics base; used for crunch and mild flavor. |
| Edible Parts | Leaves, stems, roots, and seeds. | Stalks, leaves, and seeds. |
Important Safety Considerations
While lovage is generally safe for culinary use in small amounts, there are important safety considerations to keep in mind, especially when consuming larger, medicinal quantities.
- Photosensitivity: Lovage contains compounds called furanocoumarins, which can increase skin sensitivity to sunlight. This can raise the risk of sunburn, so it's wise to take extra precautions in the sun, especially if consuming larger amounts.
- Pregnancy and Kidney Issues: Due to its diuretic properties and ability to induce menstruation, lovage is considered potentially unsafe during pregnancy and for individuals with kidney problems. It is always recommended to consult a doctor before use.
- Drug Interactions: Lovage can have diuretic effects and contains coumarins, which may interact with blood-thinning and diuretic medications. Always speak with a healthcare provider if you are on medication before consuming lovage for medicinal purposes.
Conclusion: Embracing the Bold Flavor of Lovage
From soups to salads and everything in between, lovage is a versatile and flavorful herb that deserves a place in your culinary repertoire. By understanding how to properly prepare and portion its leaves, stems, seeds, and roots, you can unlock a new depth of celery-like flavor in a wide variety of dishes. Whether fresh or preserved, this potent herb offers a memorable taste experience that can elevate your cooking to new heights. Just remember to start with a little and add more to taste, as its strength can be quite surprising. For further reading on medicinal herbs, consider resources like the Mountain Herb Estate website.
