Inside the Spice Cabinet: Lovage
The shape of the leaves may make you think celery or Italian parsley, and you’re not far off. Lovage is sometimes even referred to as céleri batard, or “false celery” in French. This herb is a bit more wild and colorful than the bunch you might find at the farmers’ market.
What Is Lovage
Most Popular Use: Salad, sauce, meat
Native to Southern Europe, lovage is a member of the parsley family. This leafy herb can be quite large, growing up to seven feet in hight, with large, dark green leaves that resemble celery. Lovage is used for its leaves, stalks and seeds. It has an intense flavor, very similar to celery, and is best used in small amounts.
How To Use Lovage
Lovage can be eaten raw or cooked, and is popular in South and Central European cuisines. Use it chopped and mixed into salads, and used anywhere you might otherwise use fresh parsley. It pairs well with seafood and fish, in sauce, soup, pasta, and meat.
The young leaves are best if you’re going to eat it raw. If the bunch has older, tougher leaves, they’ll work well in any cooked dish.
Recipes for Cooking with Lovage
- Lovage Simple Syrup
- Herb Garden Potatoes with Fresh Spinach & Lemon
- Zucchini Noodle Salad with Parsley-Pistachio Pesto (substitute for parsley)
- Goat Cheese with Parsley and Lemon (substitute for parsley)