Large dramatic specimen plant used as a celery substitute in pickling, salad dressings, stir fries, stews and roasts. We often freeze some of the tender leaves in water and then use it making stock.

The Greeks and Romans chewed lovage seeds to aid digestion and legend tells of seeds put into potion to conjure up love spells, an infusion of lovage seeds is said to erase freckles and a lovage herb bath is said to make you more beautiful. The French call it céleri bâtard, or false celery. Growing OVER 5 feet tall, once the flower spikes start showing, lovage becomes awfully strong, using the leaves can be used sparingly in stock.

Lovage Butter
Ingredients:
4 tablespoons of butter
1 tablespoon of minced lovage
Salt & Pepper to taste
Melt the butter in a small pan and add the salt, pepper, and lovage. Heat gently for 3-5 minutes. Serve over vegetables

Lovage Sauce
2 tablespoons butter
12 lovage leaves, minced
2 tablespoons dry white wine
1 tsp. Dijon mustard
salt and black pepper
Melt the butter in a pan with lovage leaves for about 3 minutes. Add the wine and simmer for a minute. Stir in the mustard and season. Use sauce is nice served over pork or chicken.

Lovage Soup
4 Tbsp. olive oil
stale bread
1 bunch lovage leaves, chopped
1 clove garlic, chopped
1/2 small bundle of parsley, chopped
3 oz butter
2 pints good chicken stock
2 whole eggs and 1 yolk
Pour the olive oil over the bread and grill until brown. Sweat the lovage, garlic and parsley in butter until wilted. Pour on the stock and simmer for 2 minutes. Beat the eggs with salt and pepper. Place one slice of bread in each warmed bowl. Bring the soup to the boil and slowly pour in the egg, stirring gently to separate the egg into strands. Serve over the grilled bread slices..