Venture beyond basil and parsley with lovage, the celery-like herb that packs a punch! Whether you’re whipping up quick dinners, exploring seasonal flavors, or craving comfort food, these 18 recipes will transform your cooking. Ready to fall in love with this fresh, versatile ingredient? Let’s dive in and discover how lovage can elevate your meals from ordinary to extraordinary.
Creamy Lovage and Potato Soup
Savor this comforting soup that transforms humble ingredients into a velvety, herbaceous delight. Lovage’s celery-like notes pair perfectly with earthy potatoes, creating a cozy bowl that’s both simple and sophisticated. It’s ideal for chilly evenings or as a make-ahead lunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 4 medium Yukon Gold potatoes, peeled and cubed
– 4 cups low-sodium vegetable broth
– 1 cup fresh lovage leaves, chopped
– 1/2 cup heavy cream
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven over medium heat.
2. Add the finely diced yellow onion and sauté for 5 minutes, until softened and translucent.
3. Stir in the minced fresh garlic and cook for 1 minute, until fragrant.
4. Add the peeled and cubed Yukon Gold potatoes to the pot.
5. Pour in the low-sodium vegetable broth, ensuring it covers the potatoes.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, until the potatoes are fork-tender.
7. Remove the pot from the heat and stir in the chopped fresh lovage leaves.
8. Use an immersion blender to puree the soup until completely smooth, about 2 minutes. Tip: For a silkier texture, blend in batches in a countertop blender.
9. Return the pureed soup to the stove over low heat.
10. Stir in the heavy cream, kosher salt, and freshly ground black pepper.
11. Heat the soup gently for 5 minutes, stirring occasionally, until warmed through. Tip: Avoid boiling to prevent the cream from curdling.
12. Ladle the soup into bowls and serve immediately. Tip: Garnish with a drizzle of olive oil or extra lovage leaves for added freshness.
Hearty and smooth, this soup boasts a creamy consistency with subtle herbal undertones from the lovage. For a creative twist, top it with crispy croutons or a dollop of sour cream to balance the richness.
Lovage Pesto Pasta with Pine Nuts
Whip up this vibrant pasta dish when you crave something fresh yet comforting. Lovage’s unique celery-herb flavor pairs perfectly with nutty pine nuts and sharp Parmesan. It’s a quick, satisfying meal that feels special without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound dried spaghetti
– 1 cup fresh lovage leaves, packed
– 1/2 cup fresh basil leaves, packed
– 1/2 cup toasted pine nuts
– 2 cloves garlic, peeled
– 1/2 cup rich extra-virgin olive oil
– 1/2 cup finely grated Parmesan cheese
– 1/4 teaspoon coarse sea salt
Instructions
1. Bring a large pot of heavily salted water to a rolling boil over high heat.
2. Add the dried spaghetti and cook for 9-11 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. While the pasta cooks, combine the fresh lovage leaves, fresh basil leaves, toasted pine nuts, and peeled garlic cloves in a food processor.
4. Pulse the mixture 5-7 times until the herbs and nuts are roughly chopped.
5. With the processor running on low, slowly drizzle in the rich extra-virgin olive oil until a coarse paste forms.
6. Transfer the pesto to a large mixing bowl and stir in the finely grated Parmesan cheese and coarse sea salt until fully incorporated.
7. Reserve 1/2 cup of the starchy pasta cooking water, then drain the cooked spaghetti thoroughly.
8. Immediately add the hot, drained spaghetti to the bowl with the pesto.
9. Toss vigorously, adding the reserved pasta water 1 tablespoon at a time until the sauce coats the noodles evenly and looks glossy.
10. Divide the pasta among four bowls and serve immediately.
Creamy pesto clings to each strand of pasta, offering a bright, herbaceous flavor with a satisfying crunch from the pine nuts. For a summer twist, toss in halved cherry tomatoes or serve it chilled as a pasta salad.
Grilled Chicken with Lovage Butter
Mouthwatering grilled chicken gets an herbal upgrade with aromatic lovage butter. This simple recipe transforms basic ingredients into a restaurant-quality meal in under 30 minutes. Perfect for weeknights or casual entertaining.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1/2 cup unsalted butter, softened to room temperature
– 1/4 cup fresh lovage leaves, finely chopped
– 1 tbsp fresh lemon juice
– 2 tsp kosher salt
– 1 tsp freshly ground black pepper
– 1 tbsp extra virgin olive oil
Instructions
1. Combine 1/2 cup softened unsalted butter, 1/4 cup finely chopped fresh lovage leaves, and 1 tbsp fresh lemon juice in a small bowl.
2. Mix thoroughly until the lovage is evenly distributed throughout the butter.
3. Transfer the lovage butter to a sheet of plastic wrap and roll into a log about 1 inch in diameter.
4. Twist the ends of the plastic wrap tightly and refrigerate for at least 30 minutes to firm up.
5. Pat 4 boneless, skinless chicken breasts completely dry with paper towels.
6. Rub the chicken breasts evenly with 1 tbsp extra virgin olive oil.
7. Season both sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper.
8. Preheat a grill or grill pan to medium-high heat (400°F).
9. Place the chicken breasts on the hot grill and cook for 6-7 minutes without moving.
10. Flip the chicken using tongs and cook for another 6-7 minutes until the internal temperature reaches 165°F.
11. Remove the chicken from the grill and let it rest on a clean plate for 5 minutes.
12. Slice the chilled lovage butter log into 1/2-inch thick rounds.
13. Place one round of lovage butter on top of each rested chicken breast.
14. Serve immediately while the butter melts over the hot chicken.
Keep the chicken skin-side up during resting to prevent moisture loss. The lovage butter melts into the chicken, creating juicy, herb-infused bites with a subtle celery-like flavor. Serve over a bed of roasted potatoes or alongside a crisp green salad for a complete meal.
Lovage and Lemon Roasted Salmon
Crisp, bright, and herbaceous, this roasted salmon brings a fresh twist to weeknight dinners. Lovage’s celery-like flavor pairs perfectly with zesty lemon, creating a dish that’s both elegant and approachable. It comes together in under 30 minutes with minimal cleanup.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 (6-ounce) skin-on salmon fillets
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon finely chopped fresh lovage leaves
– 1 teaspoon finely grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 4 thin lemon slices
Instructions
1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. Pat the salmon fillets completely dry with paper towels to ensure a crisp skin.
3. In a small bowl, whisk together the extra virgin olive oil, chopped lovage, lemon zest, lemon juice, minced garlic, kosher salt, and black pepper.
4. Place the salmon fillets skin-side down on the prepared baking sheet.
5. Spoon the lovage-lemon mixture evenly over the top of each salmon fillet.
6. Top each fillet with a thin lemon slice.
7. Roast in the preheated oven for 12–15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
8. Let the salmon rest for 5 minutes on the baking sheet before serving to allow the juices to redistribute.
Glistening with herb-infused oil, the salmon emerges tender and flaky with a perfectly crisp skin. The lovage adds a subtle, savory depth that balances the bright lemon acidity. Serve it over a bed of creamy polenta or with roasted asparagus for a complete, restaurant-quality meal at home.
Fresh Lovage and Cucumber Salad
Escape the holiday heaviness with this crisp, refreshing salad. Fresh lovage brings a bold celery-like punch, while cucumber provides cooling relief. It’s a vibrant, five-minute side that brightens any rich meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 large English cucumber, thinly sliced
– 1/2 cup fresh lovage leaves, roughly chopped
– 1/4 cup raw sunflower seeds
– 3 tbsp rich extra virgin olive oil
– 2 tbsp fresh lemon juice
– 1 tsp coarse sea salt
– 1/2 tsp finely ground black pepper
Instructions
1. Place the thinly sliced English cucumber in a large mixing bowl.
2. Add the roughly chopped fresh lovage leaves to the bowl.
3. Toast the raw sunflower seeds in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently, until they are golden brown and fragrant. Tip: Toasting unlocks the seeds’ nutty flavor.
4. Let the toasted sunflower seeds cool for 2 minutes, then add them to the bowl.
5. In a small bowl, whisk together the rich extra virgin olive oil and fresh lemon juice until emulsified.
6. Pour the dressing over the cucumber and lovage mixture.
7. Sprinkle the coarse sea salt and finely ground black pepper evenly over the salad.
8. Toss all ingredients gently but thoroughly with salad tongs until everything is evenly coated. Tip: Tossing gently prevents the cucumber from becoming bruised and watery.
9. Let the salad rest at room temperature for 5 minutes to allow the flavors to meld. Tip: This brief rest softens the lovage’s sharp edges slightly.
10. Transfer the salad to a serving platter or individual plates.
Just served, it offers a fantastic crunch from the seeds against the cool, juicy cucumber. The lovage provides a uniquely herbaceous, almost peppery note that makes this salad stand out. For a creative twist, serve it alongside grilled fish or pile it into lettuce cups for a light lunch.
Lovage-Infused Olive Oil for Dipping
You’ve probably seen those fancy dipping oils at restaurants and wondered how to make them at home. This lovage-infused version brings an earthy, celery-like flavor that’s perfect for crusty bread. It’s surprisingly simple to prepare and elevates any appetizer spread.
Serving: 8 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup rich extra virgin olive oil
– ¼ cup fresh lovage leaves, roughly chopped
– 2 cloves garlic, thinly sliced
– 1 tsp coarse sea salt
– ½ tsp crushed red pepper flakes
– 1 small sprig fresh rosemary
Instructions
1. Combine 1 cup rich extra virgin olive oil, ¼ cup fresh lovage leaves, 2 cloves thinly sliced garlic, 1 tsp coarse sea salt, ½ tsp crushed red pepper flakes, and 1 small sprig fresh rosemary in a small saucepan.
2. Heat the mixture over low heat until it reaches 150°F on a kitchen thermometer, about 3-4 minutes.
3. Remove from heat immediately once it reaches temperature to prevent the garlic from burning.
4. Let the oil cool completely to room temperature, approximately 30 minutes.
5. Strain the infused oil through a fine-mesh sieve into a clean glass jar.
6. Discard the solid ingredients left in the sieve.
7. Seal the jar tightly with a lid.
8. Store the infused oil in the refrigerator for up to 2 weeks.
Keep this oil chilled until ready to serve, then bring it to room temperature for optimal flavor. The infusion creates a vibrant green oil with subtle herbal notes and a gentle garlic warmth. Try drizzling it over grilled vegetables or using it as a base for vinaigrettes to extend its use beyond simple dipping.
Herbed Lovage and Ricotta Tart
Nestled between holiday feasts, this savory tart offers a refreshingly light yet flavorful escape. Its crisp crust cradles a creamy, herb-flecked filling that comes together with minimal fuss. Perfect for brunch or a simple supper, it’s a dish that feels special without demanding hours in the kitchen.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1 store-bought refrigerated pie crust, thawed
– 1 cup whole-milk ricotta cheese, well-drained
– 2 large farm-fresh eggs, lightly beaten
– 1/2 cup heavy cream
– 1/4 cup freshly grated Parmesan cheese
– 1/4 cup fresh lovage leaves, finely chopped
– 2 tablespoons fresh chives, finely chopped
– 1 teaspoon fine sea salt
– 1/2 teaspoon finely ground black pepper
– 1 tablespoon rich extra virgin olive oil
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the thawed pie crust and press it firmly into a 9-inch tart pan with a removable bottom; trim any excess dough.
3. Prick the bottom of the crust all over with a fork to prevent bubbling.
4. Line the crust with parchment paper and fill with pie weights or dried beans.
5. Blind bake the crust for 15 minutes, until the edges are just set and lightly golden.
6. Carefully remove the parchment and weights.
7. In a large mixing bowl, combine the well-drained ricotta, beaten eggs, and heavy cream; whisk until smooth.
8. Fold in the freshly grated Parmesan, chopped lovage, chopped chives, fine sea salt, and ground black pepper until fully incorporated.
9. Tip: For the best texture, ensure the ricotta is thoroughly drained to avoid a watery filling.
10. Pour the filling into the pre-baked crust, spreading it evenly with a spatula.
11. Drizzle the extra virgin olive oil over the top of the filling.
12. Bake the tart at 375°F for 25–30 minutes, until the center is set and the top is lightly golden brown.
13. Tip: Check for doneness by gently jiggling the pan; the center should have a slight wobble but not be liquid.
14. Remove the tart from the oven and let it cool in the pan on a wire rack for at least 15 minutes before slicing.
15. Tip: For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
Yield a tender, custard-like interior that contrasts beautifully with the flaky, buttery crust. The lovage and chives impart a bright, celery-like freshness, while the ricotta and Parmesan add a subtle, savory richness. Serve it warm with a simple arugula salad dressed in lemon vinaigrette for a complete, satisfying meal.
Lovage and Garlic Mashed Potatoes
Boldly reinvent your holiday side with these aromatic mashed potatoes. Lovage’s celery-like herbaceousness and pungent garlic transform a classic into something memorable. It’s a simple upgrade that delivers big flavor.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 3 pounds of starchy russet potatoes, peeled and quartered
– 6 large cloves of fresh garlic, peeled
– 1/4 cup of finely chopped fresh lovage leaves
– 1 cup of rich, full-fat whole milk
– 1/2 cup (1 stick) of high-quality unsalted butter
– 1 1/2 teaspoons of fine sea salt
– 1/2 teaspoon of freshly cracked black pepper
Instructions
1. Place the peeled and quartered russet potatoes and whole garlic cloves in a large pot.
2. Cover the potatoes and garlic completely with cold, salted water by 1 inch.
3. Bring the pot to a rolling boil over high heat.
4. Once boiling, reduce the heat to maintain a gentle simmer.
5. Simmer the potatoes for 20-25 minutes, or until a fork pierces the largest piece easily with no resistance.
6. While the potatoes cook, combine the whole milk and unsalted butter in a small saucepan.
7. Heat the milk and butter mixture over low heat until the butter is fully melted and the liquid is warm to the touch (about 120°F). Do not boil.
8. Drain the cooked potatoes and garlic in a large colander, letting the steam evaporate for 2 minutes.
9. Return the hot potatoes and garlic to the empty, dry pot.
10. Mash the potatoes and garlic with a potato ricer or hand masher until no large lumps remain. Tip: A ricer yields the fluffiest texture.
11. Pour the warm milk and butter mixture into the mashed potatoes in three additions, stirring vigorously with a wooden spoon after each pour.
12. Fold in the finely chopped fresh lovage leaves, fine sea salt, and freshly cracked black pepper until fully incorporated. Tip: Adding the lovage off the heat preserves its bright, herbal flavor.
13. Taste and adjust seasoning with an extra pinch of salt if needed. Tip: Seasoning while the mash is hot allows the salt to dissolve and distribute evenly.
Fluffy and fragrant, this mash boasts a velvety texture punctuated by the savory pop of garlic and the unique, grassy note of lovage. Serve it immediately as a luxurious bed for roast chicken or beef, or let it cool slightly and form into patties to pan-fry for crispy potato cakes the next day.
Spring Pea and Lovage Risotto
Vivid spring flavors come alive in this creamy risotto. Fresh peas and aromatic lovage create a bright, herbaceous dish perfect for seasonal dining. This recipe delivers restaurant-quality results with straightforward techniques.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 ½ cups Arborio rice
– 4 cups homemade vegetable broth, kept warm
– 1 cup fresh spring peas, shelled
– ½ cup dry white wine
– 1 small yellow onion, finely diced
– 3 tablespoons unsalted butter, divided
– 2 tablespoons extra virgin olive oil
– ½ cup freshly grated Parmesan cheese
– ¼ cup fresh lovage leaves, finely chopped
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Heat the extra virgin olive oil and 1 tablespoon unsalted butter in a large heavy-bottomed pot over medium heat.
2. Add the finely diced yellow onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in the Arborio rice and toast for 2 minutes until the grains become slightly translucent at the edges.
4. Pour in the dry white wine and cook, stirring constantly, until fully absorbed, about 2 minutes.
5. Add 1 cup of warm homemade vegetable broth to the rice, stirring frequently until the liquid is nearly absorbed.
6. Continue adding the warm broth ½ cup at a time, stirring after each addition until absorbed before adding more, for about 20 minutes total.
7. Tip: Maintain a steady simmer—adding cold broth will shock the rice and disrupt the creamy texture.
8. Stir in the fresh spring peas during the last 5 minutes of cooking.
9. Remove the pot from heat and stir in the remaining 2 tablespoons unsalted butter, freshly grated Parmesan cheese, and finely chopped fresh lovage leaves.
10. Season with kosher salt and freshly ground black pepper, then let the risotto rest for 2 minutes off the heat.
11. Tip: The final texture should be creamy and loose, not stiff—it will continue to thicken slightly as it rests.
12. Serve immediately in warm shallow bowls.
13. Tip: For extra freshness, garnish with a few whole lovage leaves and a drizzle of your best olive oil just before serving.
Mouthwatering creaminess coats each grain of rice, punctuated by the sweet pop of peas. The lovage adds a distinct celery-like herbaceous note that brightens the entire dish. Consider topping with a poached egg for a richer meal or serving alongside simply grilled fish for a complete spring feast.
Lovage and Chive Compound Butter
Ready to elevate your cooking with minimal effort? This lovage and chive compound butter transforms simple dishes into restaurant-worthy creations. Keep a batch in your fridge for instant flavor boosts.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup (2 sticks) unsalted European-style butter, softened to room temperature
– ¼ cup finely chopped fresh lovage leaves, with their bright celery-like aroma
– ¼ cup finely chopped fresh chives, snipped into delicate green rings
– 1 tablespoon fresh lemon juice, squeezed from a vibrant yellow citrus
– 1 teaspoon flaky sea salt, for a satisfying crunch
– ½ teaspoon freshly cracked black pepper, coarsely ground
Instructions
1. Place the softened European-style butter in a medium mixing bowl.
2. Add the finely chopped fresh lovage leaves and finely chopped fresh chives to the bowl.
3. Pour in the fresh lemon juice, ensuring it’s evenly distributed.
4. Sprinkle the flaky sea salt and freshly cracked black pepper over the mixture.
5. Use a rubber spatula to fold all ingredients together until fully combined, about 1-2 minutes. Tip: For a smoother texture, use a hand mixer on low speed for 30 seconds.
6. Transfer the mixture onto a sheet of parchment paper or plastic wrap.
7. Shape the butter into a log about 6 inches long, rolling it tightly in the paper. Tip: Twist the ends of the wrap to compact the log and remove air pockets.
8. Refrigerate the wrapped butter log for at least 2 hours, or until firm to the touch. Tip: For longer storage, freeze the log for up to 3 months and slice off portions as needed.
9. Unwrap the chilled butter and slice into ½-inch rounds before serving.
Vibrant with herbal notes, this butter boasts a creamy, spreadable texture that melts beautifully over warm foods. The lovage provides a distinct celery-like depth, while chives add a mild onion freshness. Try it melted over grilled steak, stirred into mashed potatoes, or spread on crusty artisan bread for an instant upgrade.
Roasted Carrots with Lovage Drizzle
Perfectly roasted carrots get an herbal lift from a bright lovage drizzle. This simple side transforms humble roots into something special with minimal effort. The drizzle’s fresh, celery-like flavor cuts through the natural sweetness.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ pounds fresh, slender carrots with tops trimmed
– 2 tablespoons rich extra virgin olive oil
– ¾ teaspoon coarse kosher salt
– ¼ teaspoon freshly cracked black pepper
– ½ cup loosely packed, fragrant fresh lovage leaves
– ¼ cup high-quality extra virgin olive oil
– 1 tablespoon fresh, zesty lemon juice
– 1 small clove aromatic garlic, peeled
– ⅛ teaspoon fine sea salt
Instructions
1. Preheat your oven to 425°F (218°C) and line a large, rimmed baking sheet with parchment paper.
2. Scrub 1 ½ pounds of fresh, slender carrots thoroughly and pat them completely dry with a clean kitchen towel. Tip: Drying ensures crisp edges.
3. Toss the dried carrots on the prepared sheet with 2 tablespoons of rich extra virgin olive oil, ¾ teaspoon coarse kosher salt, and ¼ teaspoon freshly cracked black pepper until evenly coated.
4. Arrange the carrots in a single layer, ensuring they do not touch, and roast for 20-25 minutes. Tip: Rotate the pan halfway through for even caramelization.
5. Roast until the carrots are tender when pierced with a fork and have deep, caramelized spots.
6. While the carrots roast, combine ½ cup loosely packed, fragrant fresh lovage leaves, ¼ cup high-quality extra virgin olive oil, 1 tablespoon fresh, zesty lemon juice, 1 small clove aromatic garlic, and ⅛ teaspoon fine sea salt in a blender or small food processor.
7. Blend the lovage mixture on high speed for 45-60 seconds until completely smooth and vibrant green. Tip: Scrape down the sides once to incorporate everything.
8. Transfer the roasted carrots to a serving platter and drizzle generously with the prepared lovage sauce.
That verdant drizzle clings to the carrots, offering a crisp, herbal counterpoint to their caramelized sweetness. Try serving them alongside simply grilled chicken or flaky white fish for a complete meal.
Lovage and White Bean Stew
Lovage brings a bold, celery-like punch to this hearty white bean stew, perfect for chilly evenings. This one-pot wonder comes together quickly with pantry staples. You’ll love its rustic simplicity and deep, savory flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped into ½-inch pieces
– 2 stalks celery, chopped
– 4 cups low-sodium vegetable broth
– 2 (15-ounce) cans creamy cannellini beans, drained and rinsed
– 1 cup chopped fresh lovage leaves
– 1 teaspoon finely ground black pepper
– 1 teaspoon kosher salt
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and soft, 5–7 minutes.
3. Stir in the minced garlic and cook until fragrant, 30 seconds.
4. Add the chopped carrots and celery, cooking until slightly softened, 5 minutes.
5. Pour in the low-sodium vegetable broth, scraping up any browned bits from the bottom of the pot.
6. Bring the mixture to a boil, then reduce heat to a simmer.
7. Stir in the drained and rinsed cannellini beans, chopped fresh lovage leaves, finely ground black pepper, and kosher salt.
8. Simmer uncovered, stirring occasionally, until the vegetables are tender and the stew has thickened slightly, 20 minutes. Tip: For a thicker stew, mash a few beans against the side of the pot with a spoon.
9. Taste and adjust seasoning if needed. Tip: Let the stew rest off the heat for 5 minutes before serving to allow flavors to meld.
10. Ladle into bowls. Tip: Garnish with an extra drizzle of olive oil and a sprinkle of lovage leaves for freshness.
The stew has a velvety, thick broth with tender beans and vegetables. The lovage offers a bright, herbal note that cuts through the richness. Serve it over crusty bread or with a side of wilted greens for a complete meal.
Lovage-Marinated Grilled Vegetables
Bold, earthy lovage transforms humble vegetables into a standout summer side. This marinade infuses every bite with herbal depth while grilling adds smoky char. Keep it simple—fresh produce and high heat do the work.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1/4 cup fresh lovage leaves, roughly chopped
– 1/3 cup rich extra virgin olive oil
– 2 tbsp fresh lemon juice, freshly squeezed
– 3 cloves garlic, minced
– 1 tsp coarse kosher salt
– 1/2 tsp finely ground black pepper
– 1 large zucchini, sliced into 1/2-inch rounds
– 1 red bell pepper, cored and cut into 1-inch strips
– 1 yellow onion, peeled and cut into 1/2-inch wedges
– 8 oz cremini mushrooms, stems trimmed
Instructions
1. In a large mixing bowl, whisk together the fresh lovage leaves, rich extra virgin olive oil, fresh lemon juice, minced garlic, coarse kosher salt, and finely ground black pepper until fully combined.
2. Add the sliced zucchini, red bell pepper strips, yellow onion wedges, and cremini mushrooms to the bowl.
3. Toss the vegetables thoroughly in the marinade until evenly coated, using your hands to massage it in for better absorption.
4. Let the vegetables marinate at room temperature for 15 minutes, stirring once halfway through to redistribute the flavors.
5. While marinating, preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
6. Place the marinated vegetables in a single layer on the hot grill, working in batches if necessary to avoid overcrowding.
7. Grill the vegetables for 4-5 minutes per side, flipping once with tongs when grill marks appear and the edges begin to caramelize.
8. Remove the vegetables from the grill as they become tender-crisp, transferring them to a serving platter immediately to stop the cooking process.
9. Serve the vegetables warm or at room temperature, drizzling with any remaining marinade from the bowl for extra flavor.
Smoky char from the grill balances the bright, herbal lovage marinade, creating a tender-crisp texture with juicy interiors. Serve it over creamy polenta or fold into grain bowls for a hearty meal—the robust flavors hold up well against bold accompaniments.
Lovage and Feta Stuffed Mushrooms
Aromatic lovage and tangy feta transform ordinary mushrooms into an irresistible appetizer. These stuffed mushrooms deliver bold flavor with minimal effort, perfect for holiday gatherings or weeknight treats. They bake up golden and fragrant in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 16 large cremini mushrooms with firm, dark caps
– 2 tablespoons rich extra virgin olive oil
– 1/2 cup finely chopped sweet yellow onion
– 2 cloves fresh garlic, minced
– 1/4 cup chopped fresh lovage leaves with bright herbal aroma
– 4 ounces creamy feta cheese, crumbled
– 1/4 cup panko breadcrumbs for crispy texture
– 1/4 teaspoon finely ground black pepper
– 1/4 teaspoon kosher salt
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Gently twist the stems from all 16 cremini mushrooms and set the caps aside.
3. Finely chop the mushroom stems until they resemble coarse crumbs.
4. Heat 2 tablespoons of rich extra virgin olive oil in a skillet over medium heat until shimmering.
5. Add 1/2 cup of finely chopped sweet yellow onion and sauté for 3-4 minutes until translucent.
6. Stir in the chopped mushroom stems and cook for 5 minutes until they release their moisture and brown lightly.
7. Add 2 cloves of minced fresh garlic and cook for 1 minute until fragrant—avoid burning.
8. Remove the skillet from heat and let the mixture cool for 5 minutes to prevent melting the cheese.
9. In a medium bowl, combine the cooled mushroom mixture with 1/4 cup of chopped fresh lovage leaves.
10. Fold in 4 ounces of crumbled creamy feta cheese, 1/4 cup of panko breadcrumbs, 1/4 teaspoon of finely ground black pepper, and 1/4 teaspoon of kosher salt.
11. Spoon the filling generously into each mushroom cap, mounding it slightly.
12. Arrange the stuffed mushrooms on the prepared baking sheet, spacing them 1 inch apart.
13. Bake at 375°F for 18-20 minutes until the tops are golden brown and the mushrooms are tender.
14. Let the mushrooms rest for 3 minutes before serving to allow the filling to set.
Buttery mushroom caps cradle a savory filling that crackles with each bite. The lovage adds a celery-like freshness that cuts through the salty feta, while the panko ensures a satisfying crunch. Serve these warm alongside a crisp green salad or as a standout addition to a charcuterie board.
Lovage-Infused Gin Cocktail
Lovage-infused gin cocktails bring a bold, herbal twist to classic mixology. This aromatic spirit pairs perfectly with bright citrus and subtle sweetness. You’ll need just a few quality ingredients for this refreshing drink.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 4 ounces premium London dry gin
– 6 fresh lovage leaves
– 2 ounces freshly squeezed lemon juice
– 1 ounce rich simple syrup
– 4 dashes aromatic orange bitters
– 2 large ice cubes
– 2 thin lemon twists for garnish
Instructions
1. Place 6 fresh lovage leaves in a cocktail shaker.
2. Muddle the lovage leaves gently for 15 seconds to release their essential oils.
3. Add 4 ounces of premium London dry gin to the shaker.
4. Pour in 2 ounces of freshly squeezed lemon juice.
5. Measure 1 ounce of rich simple syrup and add it to the mixture.
6. Add 4 dashes of aromatic orange bitters to the shaker.
7. Fill the shaker halfway with fresh ice cubes.
8. Secure the shaker lid tightly and shake vigorously for 12-15 seconds until well-chilled.
9. Place 1 large ice cube in each of two chilled coupe glasses.
10. Strain the cocktail mixture through a fine mesh strainer into the prepared glasses.
11. Garnish each drink with a thin lemon twist placed directly on the ice cube.
One sip reveals the gin’s botanical notes enhanced by lovage’s celery-like aroma. The lemon juice provides bright acidity that balances the syrup’s sweetness perfectly. Serve these cocktails alongside sharp cheeses or enjoy them as a sophisticated aperitif before dinner.
Lovage and Herb Focaccia Bread
Uncover a fragrant twist on classic focaccia with lovage’s celery-like punch and fresh herbs. This no-fuss bread delivers bold flavor with minimal effort, perfect for weeknights or casual gatherings. You’ll love its crispy crust and tender, aromatic crumb.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 3 ½ cups high-quality bread flour
– 1 ½ cups warm water (110°F)
– 2 ¼ tsp active dry yeast
– 1 tsp fine sea salt
– ¼ cup rich extra virgin olive oil
– 2 tbsp fresh lovage leaves, finely chopped
– 1 tbsp fresh rosemary, minced
– 1 tsp flaky sea salt for topping
Instructions
1. Combine 1 ½ cups warm water (110°F) and 2 ¼ tsp active dry yeast in a large bowl; let sit for 5 minutes until foamy.
2. Add 3 ½ cups high-quality bread flour, 1 tsp fine sea salt, and ¼ cup rich extra virgin olive oil to the yeast mixture.
3. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
4. Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough and press it into a greased 9×13-inch baking sheet, stretching to the edges.
7. Dimple the dough deeply with your fingertips, creating pockets across the surface.
8. Drizzle the top generously with 2 tbsp of extra virgin olive oil, ensuring it pools in the dimples.
9. Sprinkle 2 tbsp fresh lovage leaves and 1 tbsp fresh rosemary evenly over the dough.
10. Let the focaccia rest uncovered for 20 minutes while preheating the oven to 425°F.
11. Bake for 22-25 minutes until golden brown and crisp on the edges.
12. Remove from the oven and immediately sprinkle with 1 tsp flaky sea salt while hot.
Buttery olive oil soaks into the tender crumb, while lovage adds a bright, herbal kick. Serve warm with a drizzle of honey for a sweet-savory contrast, or tear into chunks for dipping in herbed oil.
Lovage and Lemon Zest Shortbread Cookies
Kick off your holiday baking with these savory-sweet shortbread cookies that balance earthy lovage with bright lemon zest. They come together quickly with pantry staples and bake to a perfect golden crisp. Keep them simple for afternoon tea or dress them up for festive gatherings.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup unsalted European-style butter, softened to room temperature
– ½ cup granulated sugar, plus extra for sprinkling
– 2 cups all-purpose flour, sifted
– 2 tablespoons fresh lovage leaves, finely chopped
– 1 tablespoon fresh lemon zest, finely grated
– ½ teaspoon fine sea salt
Instructions
1. Preheat your oven to 325°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream the softened unsalted European-style butter and ½ cup granulated sugar together with a hand mixer on medium speed for 3 minutes until light and fluffy.
3. Tip: Scrape down the bowl sides halfway through creaming to ensure even mixing.
4. Add the sifted all-purpose flour, finely chopped fresh lovage leaves, finely grated fresh lemon zest, and fine sea salt to the butter mixture.
5. Mix on low speed just until a crumbly dough forms, about 1 minute—do not overmix to keep the cookies tender.
6. Turn the dough out onto a lightly floured surface and gently knead it 4–5 times until it holds together.
7. Roll the dough into a log about 2 inches in diameter, wrap it tightly in plastic wrap, and chill in the refrigerator for 30 minutes to firm up.
8. Tip: Chilling prevents spreading and makes slicing easier for clean edges.
9. Remove the dough log from the refrigerator and unwrap it.
10. Use a sharp knife to slice the log into ¼-inch thick rounds, placing them 1 inch apart on the prepared baking sheets.
11. Lightly sprinkle the tops of the cookies with extra granulated sugar for a subtle crunch.
12. Bake in the preheated 325°F oven for 22–25 minutes, rotating the sheets halfway through, until the edges are lightly golden.
13. Tip: Check at 20 minutes—cookies should be firm to the touch but not browned on top.
14. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes.
15. Transfer the cookies to a wire rack to cool completely for about 30 minutes.
Delicate and crumbly, these shortbread cookies offer a buttery base with herbal lovage notes and a zesty lemon finish. Serve them alongside a cup of Earl Grey tea to highlight their aromatic qualities, or crumble them over vanilla ice cream for an unexpected dessert twist. Their subtle savory edge makes them a sophisticated alternative to traditional holiday sweets.
Summary
Tantalizing! This collection proves lovage is a versatile herb that can transform everyday dishes. We hope it inspires you to explore its unique flavor. Give these recipes a try in your kitchen, then drop a comment to tell us your favorite! If you enjoyed this roundup, please share it with fellow food lovers on Pinterest. Happy cooking!
