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Nov 10, 2012 11:44 AM

Help me love my lovage?

So today I find myself with a big bunch of lovage--it was an impulse by at the farmer's market today. Lovage is an herb that I've never been able to find but which has always intrigued me, partly BECAUSE I've never been able to find it and partly because it seems to get a lot of shout-outs in older recipes (which I know a lot about because I'm a culinary history nerd). Of course, I don't remember any of those recipes now. :-P Can someone give me some tips on how this herb is used, some good recipes that use it etc? I love to try new things and I'm excited about this. :-)

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  1. The Leaves are great as a Tempura.
    Great addition to Stuffings (adds a super herby Celery flavor)
    Great in dry fried Szechuan dishes as a sub to Chinese Celery.
    Makes a love addition to Potato Soup or Vichyssoise (much like Watercress) or most Soups that call for Parsley

    1. Just in time for Thanksgiving, you could chop up and use it in your stuffing (or dressing).

      It's also great in soups, esp. chicken or turkey soup.

      2 Replies
      1. re: ipsedixit

        Excellent! Does it freeze well? Because I'm not sure it will make it all the way to Thanksgiving without freezing. If I can freeze it, I'll put some aside for my stuffing and turkey soup and leave some fresh to try out a different recipe for right now.

        1. re: Lady_Tenar

          Yes, of course.

          Lovage leaves and stems can definitely be frozen.

          Some people suggest to blanch lovage leaves before freezing. I’ve never done that, and the frozen lovage herb has been perfectly fine used in my cooked dishes.

          Good luck.

      2. We made a spinach lovage gratin this summer that was fabulous. From The Herbal Kitchen book.

        I've put some chopped leaves in salads. It really perks things up.

        You can use the leaves or flowers to flavor salts. (You grind with the salt with a mortar and pestle or food processor. Then air dry or dry in a very low oven. I'm not sure it stays scented forever, but smells very good.

        It definitely goes well in soups, especially potato soups as mentioned.

        I've never thought of freezing it. And will try that next year. My lovage plant this year was very tall -- taller than me and taller than five feet high. So I have a lot of lovage!