Lovage is one of those old-world culinary herbs that quietly disappeared from most modern kitchens, yet it deserves a place both on your plate and in your garden. Often described as “perennial or annual celery” because of its similar aroma and taste, lovage actually offers a bolder, more complex flavor—like celery with hints of parsley and a touch of anise. Its leaves, stems, seeds, and even roots can be used in cooking, making it an incredibly versatile ingredient.

In the kitchen, lovage brings a bright, savory depth to soups, stews, and stocks. The leaves can be finely chopped and added to salads, potato dishes, and egg recipes, lending a fresh, bold flavor where you might normally use celery leaves or parsley. The hollow stems have traditionally been used as natural straws for tomato juice or cocktails, subtly infusing each sip with a herbal, celery-like note. The seeds, similar to celery seed but stronger, are excellent in pickling brines, bread, or spice blends, while the roots can be cooked much like other root vegetables for a hearty, aromatic addition to cold-weather dishes.

Lovage is also rewarding in the garden. Once established, it grows vigorously, sending up tall, stately stems and lush green foliage that can reach impressive heights. It thrives in rich, well-drained soil and appreciates regular watering, but it is generally hardy and low maintenance. Even a small patch can produce enough leaves and stems to supply a household through the growing season. Regular harvesting helps keep plants bushy and productive, ensuring a steady supply for your cooking.

For anyone who loves the flavor of celery and wants something more distinctive, lovage is a forgotten gem worth rediscovering. Whether you treat it as a reliable long-term garden companion or as an annual “celery alternative” in your culinary experiments, it offers robust growth, bold flavor, and a surprising range of uses that can easily earn it a permanent spot in both your herb bed and your favorite recipes