This perennial herb sports large, dark green polished leaves in sets of three. The yellow flower clusters are umbellar in design-all the individual flower stalks grow from one point on the main stem like the ribs of an umbrella. The root is carrot like but grey-brown in color. Stalks are hollow and can reach three to four feet in height. Leaves look like celery leaves with a shiny green color.
Lovage has a strong taste and odor similar to celery and parsley. The leaves can be used fresh to add flavor in salads, soups, stews, stir-fries, potato dishes, squash and has been used to make tea and wine. Fresh lovage makes a delicious herb butter to put on cooked vegetables and mashed potatoes.
Leaves chopped in the blender with half again the quantity of water make a green puree to freeze in ice cube trays. They are then packed for storage in the freezer. One cube is enough to flavor a pint of soup.
Leafstalks can be eaten fresh or candied and hollow stems can be candied and used as straws in Bloody Marys. Lovage seeds dry well and can be sprinkled over meat, salads, rice, mashed potatoes or into bread dough instead of pepper. They also make a flavorful herb butter.
Perennial herb of Lovage (Levisticum officinale)
