Choose 1, 2 or 5 pounds
USA or Mexico, depending on availability
Lovage (Levisticum officinale aka smallage, smellage) is an herb not often found in the US. However, it has a long culinary history in Europe, stretching back at least as far as the Roman Empire (where it played an important culinary role).
Lovage leaves can be mistaken for celery or Italian parsley leaves at first glance, the stems can also look celery-esque, and the plant has a celery aroma. However, lovage’s flavor, while celery-esque, is much more intense & has a bit of peppery bite as well as notes evoking parsley.
Lovage can be used in soups, stews, pickling solutions, egg dishes, potato dishes and more.
Note: Many people think lovage stems are always hollow (indeed, some chefs use them as natural straws for Bloody Marys), however, this actually varies with the season & age of the plant. We cannot guarantee hollow stems year round.
Note: This is NOT Romanian Lovage. Thank you to our Romanian customers who have let us know that this is not the variety they are accustomed to in Romania. Please call with questions.
Store fresh lovage in a plastic bag in your refrigerator crisper until you’re ready to use it.
For longer term storage it can be dried or chopped, combined with a little water, and frozen.
Up to a week.
RECIPES & TIPS
Use lovage in soups, stews, salads, egg dishes, poultry dishes, game meat dishes, braises, pasta sauces, or pickling solutions. It can be added to dishes towards the end of cooking for a stronger flavor or at the beginning for a more delicate, evenly distributed flavor.
Lovage has a bold flavor that pairs well with parsley & celery-friendly flavors. Try using it with carrots, fish (especially mild flavored or smoked fish), clams, mussels, eggs, garlic, pork (especially with wine or vinegar for acidity), corn, tomatoes, potatoes, apples, oregano, dill, bell peppers, rabbit, juniper berries, or greens (especially arugula, spinach, stinging nettles, or chard).