Lovage is a robust, perennial herb from the parsley family with a powerful, concentrated flavor that makes a little go a very long way. Its leaves, tasting like a combination of celery and parsley with a zesty undertone, can be a game-changer in the kitchen, provided they are used correctly. From soups to seasonings, understanding the full potential of this underappreciated herb is key to unlocking a new world of culinary flavor.
Culinary Uses for Lovage Leaves
The most common and effective use for lovage leaves is in applications where a deep, savory, celery-like flavor is desired. Its intensity means it can be added at the beginning of cooking to infuse a dish or chopped finely and added at the end for a brighter, more herbal punch.
Flavoring Stocks, Soups, and Stews
Lovage is an excellent addition to any liquid-based dish. In Eastern European cuisine, it is a key ingredient in many traditional soups, like Romanian sour soups.
- Stocks: Add a few sprigs of lovage to vegetable, chicken, or beef stock while it simmers to impart a rich, savory character. Remember to remove the leaves before storage, similar to bay leaves.
- Soups: For hearty potato, chicken, or bean soups, stir in a small amount of finely chopped lovage leaves towards the end of cooking. Its flavor pairs exceptionally well with potatoes.
- Stews: In slow-cooked stews and braises, lovage adds a layer of complexity that can replace or augment the flavor of celery and parsley.
Enriching Salads and Sauces
For a fresh flavor boost, young, tender lovage leaves are best. Their potent taste means they should be used sparingly to avoid overpowering other ingredients.
- Salads: Mince young lovage leaves finely and toss them into green salads for a hit of flavor. It works particularly well in potato salads, where its robust character can stand up to the starchy base.
- Pesto: Blend blanched lovage leaves with cilantro, garlic, nuts, and oil to create a unique and flavorful pesto. This is an excellent way to use a large quantity of leaves.
- Sauces: Finely chop and add to tomato-based sauces or a rich tartar sauce to serve with fish or chicken.
Pairing with Proteins
Lovage pairs beautifully with rich, savory proteins, complementing without being lost.
- Pork and Poultry: Rub a few minced lovage leaves onto pork or poultry before roasting to infuse the meat with a distinctive, earthy flavor.
- Fish: Use a small amount in marinades or sauces for strongly flavored fish.
Comparison: Lovage vs. Celery Leaves
Understanding the differences between lovage leaves and celery leaves can help you choose the right herb for your recipe. Both offer a similar flavor profile but differ significantly in intensity and best applications.
| Feature | Lovage Leaves | Celery Leaves |
|---|---|---|
| Flavor Profile | Intense, potent celery with a hint of parsley and citrus. | Mild, distinctly celery, and slightly bitter. |
| Intensity | High. A small amount is enough to flavor an entire dish. | Low to moderate. Large amounts are often needed to make an impact. |
| Best Culinary Uses | Stocks, stews, sauces, pesto, and dishes requiring a deep, savory flavor. | Salads, garnishes, and light soups where a delicate celery flavor is desired. |
| Quantity Needed | Use sparingly, starting with just one or two chopped leaves. | Can be used more generously, even in handfuls. |
How to Preserve Lovage Leaves
Lovage is a generous plant that produces multiple harvests throughout the season. Since its intense flavor means you won't need much at a time, preserving the excess is essential. Unlike some herbs, lovage retains its flavor well after preservation.
Freezing
Freezing is the most effective method for preserving lovage's strong flavor.
- Ice Cube Trays: Chop the leaves finely, place them into ice cube trays, cover with a small amount of water or oil, and freeze. Once frozen, transfer the cubes to a sealed bag for easy access. Drop a cube directly into soups or stews.
- Sealed Bags: Blanch the leaves for a few seconds in boiling water, then immediately transfer to an ice bath to stop the cooking. Pat dry, portion into sealed bags, and freeze. You can also freeze leaves raw, though blanching helps preserve color and flavor longer.
Drying
Drying is a great option for creating a seasoning similar to celery salt, though some flavor will be lost compared to freezing.
- Air-Drying: Gather bunches of clean lovage stems and hang them upside down in a warm, dry, and well-ventilated space until crispy. Store the dried leaves in an airtight container in a cool, dark place.
- Dehydrator: For a faster process, use a food dehydrator on a low temperature until the leaves are fully dry and brittle.
- Lovage Salt: Pulse dried lovage leaves with coarse sea salt to create a powerful, flavorful seasoning blend.
Creative Lovage Recipes to Try
For those feeling adventurous, lovage can be used in many other unique ways.
- Lovage Lemonade: Muddle a few fresh lovage leaves into a pitcher of homemade lemonade for a surprising and refreshing twist.
- Cocktail Garnish: Use a hollow lovage stem as an unusual and aromatic straw for a Bloody Mary or other savory cocktail.
- Pickling Spice: Add lovage leaves and seeds to your pickling brine for cucumbers or cabbage.
For a delicious aioli recipe using lovage, see the guide on Forager Chef.
Conclusion
Lovage leaves are a powerhouse herb that deserves a place in any adventurous home cook's repertoire. Their intense celery-like flavor can enhance everything from a simple potato soup to a sophisticated homemade pesto. By learning to use it sparingly and mastering preservation techniques like freezing and drying, you can enjoy this versatile herb year-round. Don't be intimidated by its strength; start with a small amount and discover how this humble leaf can add remarkable depth to your cooking. Its long history of use proves its enduring value as a culinary and medicinal plant.
