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Lovage, the celery flavored herb
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Lovage in the herb garden.
Lovage is one of the less commonly seen herbs. With a strong celery flavor, lovage can be used as celery would though less is needed to impart the flavor. It’s best used in soups, stews and casseroles.
Lovage is among the first plants up in the spring. It looks like celery. The leaves are used, unlike celery, since the stalks are hollow. Lovage grows tall, 5 to 6 feet, produces umbels like dill, and then dies back in late summer. It often grows up again in the fall and then goes dormant for the winter. Classified as a perennial, it comes up each year but doesn’t have a tendency to spread. Nor does it seem to come up from seeds produced on the umbels. If left in the same place in the garden, it benefits from added compost or organic fertilizer since it has a tendency to get smaller in progressive years as it uses up the soil nutrients. Cover lovage with leaves in late fall, particularly in very cold climates, to help it winter over.
To use lovage, simply clip the desired amount of leaves, wash and mince the leaves. The leaves are flat and rarely harbor insects so a quick rinse is all that’s necessary. Use as you would celery, adding to sauted vegetables, or add to soup with other vegetables.
Leatherwood Lovage Wine-vinegar is great on salads and added to stir-fry. Leatherwood Lovage-Chive Wine-vinegar blends the flavors of celery and onions and is also a great addition to salads and marinades.
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