Lovage is a tall European garden herb, Levisticum officinale, with a flavor so strongly celery-like that a little of it goes a long way. A member of the celery and carrot family, it has been grown in kitchen gardens for centuries for its leaves, stems, seeds and roots. It is one of the 15 botanicals in TeaTapee’s blend, where it adds a savory, herbaceous counterpoint to the sweeter spices.
This profile covers the plant itself: what it is, what it is called, where it comes from, what it tastes like, and how it is used in food.
What is lovage?
Lovage is a hardy perennial in the family Apiaceae, the same family as celery, parsley, carrot and fennel, and it is the only species in its genus. It grows tall, commonly to around 2 meters, with thick hollow stems, glossy dark-green leaves divided like celery or flat-leaf parsley, and flat clusters of small yellow-green flowers.
Every part of the plant is used in the kitchen: the leaves as a herb, the stems (which are sometimes candied), the seeds as a spice and the roots.
What is lovage called in other languages?
The English name comes, through Old French, from the Latin levisticum, itself linked to ligusticum, “of Liguria”. In German it is Liebstöckel, and it is widely nicknamed Maggikraut, the “Maggi herb”, because its taste resembles Maggi seasoning. The nickname is only about flavor: Maggi seasoning does not contain lovage. In Polish it is lubczyk, and in Romanian leuștean.
Where does lovage come from?
Its exact native range is disputed. Botanical databases place it in southwest Asia, around Iran and Afghanistan, while some horticultural references describe it as eastern Mediterranean. Either way, it has been grown across Europe for many centuries and is now naturalized there and in North America, largely because people planted it as a kitchen herb.
What does lovage taste like?
Lovage tastes like celery turned up: intensely green and savory, with notes of parsley and a faint anise sweetness, and a deep, almost broth-like quality. Its aroma comes mainly from phthalides, the same family of aroma compounds that gives celery its smell, which is why the two taste so alike.
It is strong, so cooks use it sparingly: a few leaves flavor a whole pot.
How is lovage used in cooking?
Lovage is at home in soups, stocks and stews, where it adds a celery-like savoriness, and it pairs well with potatoes and eggs. It is especially popular in Central and Eastern Europe: in Romania it seasons sour soups, and in Germany it flavors potato dishes and broths. It also has a long history: it was a prominent flavor in Roman cooking, it grew in medieval European herb gardens, and in England its stems were once candied as a sweet.
What does lovage add to TeaTapee’s blend?
In TeaTapee’s blend, lovage is finely ground with the other 14 botanicals and sealed into tea bags. It brings a savory, herbaceous, almost celery-like note that threads under the sweeter spices: cinnamon, star anise and cardamom bring warmth and sweetness, and lovage adds a green, savory counterpoint that keeps the cup from tasting only sweet. It is one of the quieter aromatics, and it becomes easier to pick out as the cup cools.
The role of each herb explains how the quieter notes come through, the guide to all 15 herbs covers the rest of the blend, and brewing the perfect cup covers how to make a cup.
If you would like to taste it, lovage is one of the 15 botanicals in TeaTapee’s 15-herb tea bags.
Frequently Asked Questions
What is the scientific name of lovage?
Lovage is Levisticum officinale, a perennial herb in the celery and carrot family, Apiaceae. It is the only species in its genus.
What does lovage taste like?
Lovage tastes strongly of celery, with parsley notes, a faint anise sweetness and a savory, broth-like depth. It is much stronger than celery, so it is used in small amounts.
Why is lovage called the Maggi herb?
Because its flavor resembles Maggi seasoning. The name is only a comparison: Maggi seasoning does not actually contain lovage.
Is lovage the same as celery?
No. They are related plants in the same family and taste alike, but lovage is a separate, much taller perennial with a stronger flavor.
Which parts of lovage are used?
All of them. The leaves are used as a herb, the stems can be cooked or candied, the seeds are used as a spice, and the roots are also edible.