Lovage leaves can be used as an herb and its seeds as a spice. It has a similar taste to celery with an anise flavor and is great in salads or chicken or fish dishes. It can be used as a substitute for parsley or celery, but has a stronger flavor so use less than the recipe calls for. You can cut the green leaves to be cooked with summer veggies or add them raw to salads. They also are great in stuffings or in eggs– stir leaves into omelettes, scrambled eggs or frittatas. (Lovage Resource)


Cutting instructions: Lovage harvest is very similar to harvesting parsley. Cut individual stalks from the plants. 


Lovage Onion Soup


  • 2 tablespoons butter
  • 2 medium onions, diced
  • 4 tablespoons chopped lovage leaves
  • ¼ cup flour
  • 2 cups chicken broth
  • 1 cup milk
  • Salt, to taste
  • Freshly ground pepper, to taste
  • Lovage leaves (for garnish)



  1. Melt the butter in a sauté pan or medium saucepan over medium heat. Add the diced onions and cook, stirring, about five minutes until slightly translucent. Stirring constantly, sprinkle the lovage and flour over the onions, cook for one more minute.
  2. Add the broth in small amounts, stirring until the mixture is smooth after each addition. Reduce the heat to low. Cover and simmer for 15 minutes.
  3. Stir in the milk. Slowly bring the soup back up to a warm serving temperature, but do not allow it to boil. Season to taste. Garnish with additional lovage leaves to serve.


Original Recipe by Luann Skarlupka

Leek, Lovage, Potato & Chicken Chowder


  • 1/2 lb boneless, skinless chicken breast(s)
  • 2 tbsp olive oil
  • 2 cups leeks, light green and white part, sliced
  • 1 cup lovage, fresh, sliced
  • 6 cups potatoes, with skin, diced
  • 4 cups water
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 tsp hot red chili pepper flakes, (optional garnish)
  • 1 cup whole milk
  • 1 cup cheddar cheese, grated
  • 1 cup scallions, sliced
  • 8 sprigs lovage, fresh (optional) or 8 sprigs celery leaves, (optional garnish)



  1. Heat olive oil in a soup pot over medium high heat.
  2. Add vegetables to the soup pot and sauté for a few minutes.
  3. Add cold water.
  4. Cut boneless chicken breast into bite-size pieces about 1 inch (2.5 cm) square. Add to a pot with the salt, pepper, and red crushed chili pepper flakes (optional). Cover and simmer for 30–40 minutes or until potatoes are very tender and chicken is cooked through.
  5. In pot, with potato masher, mash about half of the vegetables to give texture and thicken the soup.
  6. Stir in the whole milk.
  7. To serve, ladle soup into bowls and garnish with shredded cheddar cheese and sliced green onions. Top each bowl with a small sprig of fresh lovage (or celery leaves).


Original Recipe by Nancy Guppy