18 Flavorful Lovage Recipes Deliciously Unique

Ever feel like your herb game needs a fresh twist? Meet lovage—the bold, celery-like superstar that’s about to jazz up your kitchen! Whether you’re whipping up a quick weeknight dinner or craving something uniquely comforting, these 18 flavorful recipes will make this underrated herb your new secret weapon. Ready to fall in love with lovage? Let’s dive in!

Creamy Lovage and Potato Soup

This velvety soup is a fresh twist on classic potato—lovage’s bright, herbal flavor makes it taste like spring in a bowl.

Ingredients:

• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1.5 lbs Yukon Gold potatoes, peeled and cubed
• 4 cups low-sodium vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh lovage leaves, finely chopped (plus extra for garnish)
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Melt 2 tbsp unsalted butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until translucent. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
2. Add potatoes and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are fork-tender.
3. Remove from heat and blend with an immersion blender until smooth (or carefully transfer to a countertop blender in batches).
4. Stir in 1/2 cup heavy cream, 1/4 cup lovage, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 3 minutes to meld flavors.
5. Ladle into bowls and garnish with extra lovage leaves.

The secret here? Lovage’s celery-like punch cuts through the richness—no one will guess how simple it is!

Tip: For extra depth, swap half the broth for roasted chicken stock.

Lovage Pesto with Toasted Pine Nuts

This vibrant, herb-packed pesto swaps basil for peppery lovage, giving it a bold, celery-like kick that’s perfect for pasta, grilled meats, or slathering on crusty bread.

Ingredients:

• 2 cups packed fresh lovage leaves (stems removed)
• 1/3 cup toasted pine nuts
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, peeled
• 1/2 cup extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp lemon juice

Instructions:

1. In a dry skillet over medium-low heat, toast pine nuts for 3–4 minutes, shaking the pan often, until golden and fragrant. Let cool slightly.
2. In a food processor, combine lovage leaves, toasted pine nuts, Parmesan, and garlic. Pulse until finely chopped.
3. With the processor running, slowly drizzle in olive oil until the mixture is smooth but still slightly textured.
4. Scrape down the sides, then add salt, pepper, and lemon juice. Pulse once more to blend. Taste and adjust seasoning if needed.

The pesto’s bright, herbal punch and toasty pine nuts make it a standout alternative to classic basil versions—try tossing it with roasted potatoes for a next-level side dish.

Tip: Freeze leftovers in an ice cube tray for instant flavor boosts in soups or sauces later!

Grilled Chicken with Lovage Marinade

Grilled chicken gets a fresh, herby upgrade with this bright lovage marinade—it’s like celery’s more interesting cousin, adding a punchy depth to every bite.

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/4 cup olive oil
• 3 tbsp fresh lovage leaves, finely chopped
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp honey

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp lovage, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp honey until combined.
2. Place chicken breasts in a resealable bag or shallow dish, pour marinade over them, and toss to coat. Refrigerate for at least 1 hour (or up to 4 hours).
3. Preheat grill to medium-high (about 400°F). Remove chicken from marinade, shaking off excess, and grill for 6–7 minutes per side, or until internal temperature reaches 165°F.
4. Let chicken rest for 5 minutes before slicing.

The lovage’s peppery-celery flavor shines here, balancing the smoky char of the grill—no one will guess how simple it is! Tip: If lovage is hard to find, substitute equal parts celery leaves and parsley, plus a pinch of ground fennel seed for complexity.

Lovage and Lemon Zest Butter

Bright, herby, and just a little citrusy, this compound butter turns ordinary bread or grilled veggies into something special with minimal effort.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, softened
• 2 tbsp finely chopped fresh lovage leaves
• 1 tsp finely grated lemon zest
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Instructions:

1. In a small bowl, combine softened butter, 2 tbsp lovage, 1 tsp lemon zest, 1/4 tsp salt, and 1/8 tsp pepper. Mash with a fork until fully blended.
2. Scrape onto a sheet of parchment paper, roll into a log about 1½ inches thick, and twist the ends to seal. Chill for at least 1 hour (or freeze for up to 1 month).

The lovage’s celery-like punch and lemon’s zing make this butter irresistible smeared on warm cornbread or melted over seared scallops.

Tip: No lovage? Substitute flat-leaf parsley plus a pinch of celery seed for a similar vibe.

Fresh Lovage and Cucumber Salad

This bright, herby salad is like summer in a bowl—crisp cucumbers meet fragrant lovage for a refreshing bite that’s perfect alongside grilled meats or as a light lunch.

Ingredients:

• 2 medium English cucumbers, thinly sliced (about 4 cups)
• 1/4 cup fresh lovage leaves, finely chopped
• 1/4 cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a large bowl, whisk together the Greek yogurt, lemon juice, olive oil, kosher salt, and black pepper until smooth.
2. Add the sliced cucumbers and lovage leaves, gently tossing until evenly coated. Let sit for 5 minutes to soften slightly.
3. Taste and adjust seasoning with an extra pinch of salt or lemon juice if needed.

The magic here? Lovage’s celery-like punch elevates humble cucumbers into something unexpectedly complex—no cooking required!

Tip: For peak freshness, serve within 2 hours. The cucumbers will release water over time.

Lovage-Infused Olive Oil

Bright, herbal, and versatile, this lovage-infused olive oil adds a fresh punch to salads, roasted veggies, or crusty bread—and it couldn’t be simpler to make.

Ingredients:

• 1 cup extra-virgin olive oil
• 1/2 cup fresh lovage leaves, lightly packed (stems removed)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. In a small saucepan, combine 1 cup extra-virgin olive oil and 1/2 cup fresh lovage leaves. Heat over low heat (just below a simmer) for 8–10 minutes, stirring occasionally, until the oil is fragrant and the leaves wilt slightly.
2. Remove from heat and let cool to room temperature (about 30 minutes). Stir in 1/2 tsp kosher salt and 1/4 tsp black pepper.
3. Strain the oil through a fine-mesh sieve into a clean glass jar, pressing gently on the leaves to extract all the flavor. Discard the solids.

The result? A vibrant, celery-like oil with a subtle peppery kick—perfect for drizzling over soups or whisking into vinaigrettes for an instant upgrade.

Tip: For a bolder flavor, let the strained oil sit with a fresh lovage leaf in the jar for 24 hours before using.

Lovage and Goat Cheese Tart

Lovage and Goat Cheese Tart

This savory tart balances the bright, herbal punch of lovage with creamy goat cheese—a showstopper for brunch or a light dinner.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 4 oz goat cheese, softened
• 1/4 cup heavy cream
• 1 large egg
• 1/2 cup fresh lovage leaves, finely chopped (plus extra for garnish)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp honey (for drizzling)

Instructions:

1. Preheat oven to 400°F. Unroll puff pastry onto a parchment-lined baking sheet, gently pressing seams together if needed. Prick all over with a fork.
2. In a bowl, whisk goat cheese, heavy cream, egg, lovage, olive oil, salt, and pepper until smooth. Spread evenly over pastry, leaving a 1-inch border.
3. Bake for 20–25 minutes until edges are puffed and golden and filling is set. Let cool 5 minutes.
4. Drizzle with honey and scatter extra lovage leaves on top. Slice and serve warm.

The honey’s sweetness plays off the tangy goat cheese, while lovage adds a celery-like freshness that’s downright addictive.

Tip: No lovage? Substitute fresh parsley + a pinch of celery seed for a similar vibe.

Roasted Carrots with Lovage Glaze

These roasted carrots get a bright, herby lift from a simple lovage glaze—perfect for turning an everyday side into something special.

Ingredients:

• 1 lb carrots, trimmed and halved lengthwise
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp honey
• 1 tbsp fresh lovage leaves, finely chopped
• 1 tsp lemon zest

Instructions:

1. Preheat oven to 400°F. Toss carrots with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet.
2. Roast for 20 minutes, flipping halfway, until tender and lightly caramelized.
3. Meanwhile, whisk together 2 tbsp honey, 1 tbsp lovage, and 1 tsp lemon zest in a small bowl.
4. Drizzle glaze over roasted carrots and toss gently to coat. Return to oven for 3–4 minutes until glossy.

The lovage’s celery-like freshness balances the honey’s sweetness, while a hint of lemon zest keeps it all lively. Tip: For extra depth, add a pinch of smoked paprika to the glaze before drizzling.

Lovage and Herb Focaccia

This lovage and herb focaccia is a fragrant, garden-fresh twist on the classic Italian bread—perfect for tearing apart and sharing with friends.

• 3 1/2 cups all-purpose flour
• 1 1/2 cups warm water (110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tbsp honey
• 1/4 cup extra-virgin olive oil, plus 2 tbsp for drizzling
• 1 1/2 tsp kosher salt
• 1/4 cup chopped fresh lovage leaves
• 2 tbsp chopped fresh rosemary
• 1 tbsp flaky sea salt

1. In a large bowl, whisk together the warm water, honey, and yeast. Let sit until foamy, about 5 minutes.
2. Stir in 1/4 cup olive oil and kosher salt. Gradually mix in the flour until a shaggy dough forms.
3. Knead on a floured surface for 5 minutes until smooth. Place in an oiled bowl, cover, and let rise until doubled, about 1 hour.
4. Press the dough into a greased 9×13-inch baking sheet. Dimple the surface with your fingers, then drizzle with remaining 2 tbsp olive oil. Sprinkle evenly with lovage, rosemary, and flaky sea salt.
5. Bake at 400°F for 20–25 minutes until golden and crisp at the edges. Cool slightly before slicing.

The lovage adds a bright, celery-like herbiness that pairs beautifully with the earthy rosemary—this focaccia is as aromatic as it is irresistible.

Tip: For extra crunch, sprinkle the dough with coarse cornmeal before baking.

Lovage and Garlic Mashed Potatoes

These Lovage and Garlic Mashed Potatoes are a fragrant twist on the classic, with the herbaceous punch of lovage and mellow roasted garlic making every bite irresistible.

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 6 cloves garlic, unpeeled
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1/4 cup finely chopped fresh lovage leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

1. Preheat oven to 400°F. Wrap garlic cloves in foil and roast for 20 minutes until soft. Let cool, then squeeze out the cloves.
2. Meanwhile, boil potatoes in salted water for 15–18 minutes until fork-tender. Drain and return to the pot.
3. Heat milk and butter in a small saucepan over low heat until butter melts. Pour over potatoes.
4. Add roasted garlic, lovage, 1 tsp salt, and 1/2 tsp pepper. Mash until smooth (or leave slightly chunky if preferred).

The lovage’s celery-like brightness cuts through the richness, while the roasted garlic adds depth—no gravy needed!

Tip: For extra fluffiness, heat the milk mixture until just simmering before adding.

Lovage and White Bean Stew

This hearty stew lets lovage—an underrated herb with a celery-like punch—shine alongside creamy white beans for a cozy, flavorful bowl.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 2 (15-oz) cans white beans, drained and rinsed
• 1/4 cup finely chopped fresh lovage leaves (packed)
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add the onion and sauté for 5 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant.
2. Pour in 4 cups vegetable broth and bring to a gentle simmer. Add the white beans, 1/4 cup lovage, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
3. Remove from heat and stir in 1 tbsp lemon juice. Taste and adjust salt if needed.

The lovage’s bright, herbal notes balance the smoky paprika and creamy beans beautifully—no need for heavy cream or meat to make this stew satisfying.

Tip: No fresh lovage? Substitute 1 tbsp dried lovage or 1/3 cup chopped celery leaves plus 1/2 tsp celery seed.

Lovage and Smoked Salmon Canapés

These elegant little bites are a breeze to whip up, with the bright, herbal punch of lovage balancing the rich smokiness of salmon.

Ingredients:

• 1/2 cup crème fraîche
• 1 tbsp finely chopped fresh lovage (plus extra leaves for garnish)
• 1 tsp lemon zest
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 16 small slices of baguette (about 1/4-inch thick), lightly toasted
• 4 oz thinly sliced smoked salmon, cut into 16 pieces

Instructions:

1. In a small bowl, mix the crème fraîche, chopped lovage, lemon zest, black pepper, and sea salt until well combined.
2. Spread about 1 tsp of the lovage cream onto each toasted baguette slice.
3. Top each with a folded piece of smoked salmon and garnish with a small lovage leaf.
4. Arrange on a platter and serve immediately, or chill for up to 30 minutes before serving.

The lovage’s celery-like freshness cuts through the richness of the salmon, making these canapés feel light yet luxurious.

Tip: For a sharper bite, swap half the crème fraîche with whipped goat cheese.

Lovage and Mint Iced Tea

This refreshing herbal iced tea combines the bright punch of mint with the subtle celery-like depth of lovage—perfect for sipping on a sunny afternoon.

Ingredients:

• 4 cups water
• 1/4 cup fresh lovage leaves, lightly packed
• 1/2 cup fresh mint leaves, lightly packed
• 3 tbsp honey (or maple syrup for vegan option)
• 1 tbsp fresh lemon juice
• Ice, for serving
• Lemon slices and extra mint sprigs, for garnish (optional)

Instructions:

1. In a small saucepan, bring 4 cups water to a boil. Remove from heat and add 1/4 cup lovage leaves and 1/2 cup mint leaves. Steep for 10 minutes, pressing the herbs gently with a spoon to release their oils.
2. Strain the tea into a pitcher, discarding the herbs. Stir in 3 tbsp honey and 1 tbsp lemon juice until dissolved. Let cool to room temperature, then refrigerate until chilled (about 1 hour).
3. Serve over ice, garnished with lemon slices and mint sprigs if desired.

The magic here is in the lovage—its herbaceous, almost savory note balances the sweetness beautifully, making this far more interesting than your average iced tea.

Tip: For a stronger herbal flavor, bruise the lovage and mint leaves lightly with a muddler before steeping.

Lovage and Parmesan Risotto

This creamy risotto gets a fresh, herbal punch from lovage—a celery-like herb that adds bright flavor to every bite.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/3 cup finely chopped fresh lovage leaves (packed)
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Heat the broth in a saucepan over low heat; keep warm.
2. Melt 1 tbsp butter with olive oil in a heavy pot over medium heat. Add the onion and cook for 3–4 minutes until soft.
3. Stir in Arborio rice and toast for 1 minute. Pour in white wine and simmer, stirring, until mostly absorbed.
4. Add 1/2 cup warm broth and the lovage, stirring frequently until absorbed. Repeat, adding broth 1/2 cup at a time, for 20–25 minutes until rice is al dente and creamy.
5. Remove from heat. Stir in remaining 1 tbsp butter, Parmesan, 1/2 tsp salt, and 1/4 tsp pepper. Let rest for 2 minutes.

The lovage’s bold, citrusy notes cut through the richness of the Parmesan, making this risotto feel unexpectedly light yet comforting.

Tip: No lovage? Substitute 1/3 cup chopped celery leaves + 1 tsp lemon zest for a similar vibe.

Lovage and Apple Chutney

This bright, herbaceous chutney balances sweet apples with the celery-like punch of fresh lovage—perfect for spooning over roasted meats or sharp cheddar.

Ingredients:

• 2 cups diced tart apples (like Granny Smith)
• 1/2 cup finely chopped yellow onion
• 1/4 cup chopped fresh lovage leaves
• 1/3 cup apple cider vinegar
• 1/4 cup packed brown sugar
• 1/4 cup golden raisins
• 1/2 tsp mustard seeds
• 1/4 tsp ground allspice
• 1/4 tsp salt

Instructions:

1. Combine apples, onion, lovage, apple cider vinegar, brown sugar, golden raisins, mustard seeds, allspice, and salt in a medium saucepan over medium heat.
2. Bring to a simmer, stirring occasionally, then reduce heat to low. Cook uncovered for 25–30 minutes, stirring every 5 minutes, until the apples soften and the liquid thickens to a jam-like consistency.
3. Remove from heat and let cool for 10 minutes before transferring to a jar. The chutney will continue to thicken as it cools.

The lovage adds a surprising savory depth that keeps this chutney from being overly sweet—it’s just as good on a turkey sandwich as it is with a cheese board.

Tip: For a smoother texture, pulse the cooled chutney briefly in a food processor.

Lovage and Shrimp Scampi

This bright, herby twist on classic shrimp scampi lets lovage’s celery-like flavor shine, while garlic and lemon keep it fresh and light.

Ingredients:

• 12 oz large shrimp, peeled and deveined
• 8 oz linguine or spaghetti
• 3 tbsp unsalted butter
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 cup chopped fresh lovage leaves (packed)
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 2 tbsp lemon juice (about 1 lemon)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.
2. In a large skillet, melt 3 tbsp butter with 3 tbsp olive oil over medium heat. Add 4 minced garlic cloves and 1/2 tsp red pepper flakes; sauté 1 minute until fragrant.
3. Add shrimp and cook 2–3 minutes per side until pink. Transfer to a plate.
4. Pour in 1/2 cup white wine and simmer 2 minutes. Stir in 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Return shrimp to skillet with 1/4 cup chopped lovage and cooked pasta. Toss, adding reserved pasta water as needed to loosen the sauce.
6. Serve topped with Parmesan (if using) and extra lovage leaves.

The lovage adds a grassy, slightly peppery depth that makes this scampi feel extra special—without overpowering the sweet shrimp.

Tip: No lovage? Substitute 2 tbsp chopped parsley + 1 tbsp chopped celery leaves for a similar vibe.

Lovage and Honey Glazed Ham

This aromatic glazed ham balances earthy lovage with sweet honey for a showstopping centerpiece that’s surprisingly simple to pull off.

Ingredients

• 1 (8–10 lb) fully cooked bone-in ham
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp finely chopped fresh lovage leaves
• 1 tbsp apple cider vinegar
• 1/2 tsp ground black pepper

Instructions

1. Preheat oven to 325°F. Place ham cut-side down in a roasting pan and score the surface in a diamond pattern with a sharp knife.
2. In a small bowl, whisk together 1/2 cup honey, 1/4 cup Dijon mustard, 2 tbsp lovage, 1 tbsp vinegar, and 1/2 tsp black pepper. Brush half the glaze evenly over ham.
3. Bake uncovered for 1 hour 30 minutes, brushing with remaining glaze every 30 minutes until caramelized and internal temperature reaches 140°F.
4. Let rest 15 minutes before slicing. The glaze forms a sticky, herb-flecked crust that clings beautifully to each slice.

Tip: For extra depth, warm the honey slightly before mixing—it’ll blend seamlessly with the other ingredients.

Lovage and Berry Sorbet

This refreshing sorbet combines the herbal brightness of lovage with sweet-tart berries for a uniquely vibrant dessert that’s perfect for warm afternoons.

Ingredients:

• 1 cup fresh lovage leaves, packed
• 2 cups mixed berries (strawberries, raspberries, or blackberries)
• 3/4 cup granulated sugar
• 1 cup water
• 1 tbsp lemon juice
• Pinch of salt

Instructions:

1. In a small saucepan, combine 1 cup water and 3/4 cup granulated sugar. Heat over medium, stirring until sugar dissolves (about 3 minutes). Remove from heat.
2. Add 1 cup packed lovage leaves to the syrup, cover, and let steep for 20 minutes. Strain into a bowl, pressing leaves to extract flavor.
3. Purée 2 cups mixed berries and 1 tbsp lemon juice in a blender until smooth. Strain through a fine-mesh sieve into the lovage syrup, discarding seeds.
4. Stir in a pinch of salt, then chill the mixture for at least 4 hours (or overnight).
5. Churn in an ice cream maker according to manufacturer’s instructions (about 20 minutes), then freeze until firm, 2–3 hours.

The lovage adds a subtle celery-like herbiness that makes this sorbet far more intriguing than your average fruit freeze.

Tip: For a quicker version, pour the unchurned mixture into a shallow dish and freeze, stirring with a fork every 30 minutes to break up ice crystals.

Conclusion

With 18 uniquely delicious lovage recipes, this roundup proves just how versatile this herb can be! Whether you’re a seasoned cook or just starting out, there’s something here to inspire your next meal. Try a recipe, leave a comment with your favorite, and don’t forget to share the love—pin this article for later. Happy cooking!