So, you’ve decided to go full-on medieval peasant chic, and we are here for it. Lovage might sound like a character from a fantasy novel, but it’s actually the most underrated herb in the garden. Imagine celery, but with a massive ego and a persistent hug for your taste buds. It’s leafy, it’s tall, and it tastes exactly like summer soup.
Picking the Perfect Lovage (The Quest Begins)
Finding a pick-your-own farm in the Netherlands that grows lovage is like finding a hidden geheim. These places exist—tiny, rustic spots where the farmer will hand you a pair of scissors and give you a very Dutch, very direct nod of approval. Look for leaves that are bright green, unblemished, and not wilting. The younger, smaller leaves at the top of the stalk are milder; the big, lower leaves are where the flavor monster lives. Don’t be shy—snap a few stalks from the base. It’s a hardy plant and it forgives you.
Picking Strategy (A Serious Business)
- With friends: Make it a competition. Who can find the tallest stalk? Spoiler: you will lose. But the loser has to carry the basket.
- With family: Perfect for keeping the kids busy. “Find a leaf that smells like a pickle!” Works every time. They’ll think they’re wizards.
- Solo: This is your time. Walk the rows in meditative silence. You are a forager. A culinary explorer. A person who will smell like celery for the rest of the day.
What to Do When You Get Home (Don’t Just Hibernate)
Lovage is the MVP of “throwing into things.” It’s not a delicate flower; it’s a loud, confident flavor. Here’s how to use that green glory.
🥒 Recipe 1: Lovage & Potato Soup (The Heart Warmer)
This soup is proof that simple is best. It’s creamy, savory, and feels like a hug from a Dutch grandmother you never knew you had.
- Ingredients: 2 tbsp butter, 1 onion (chopped), 3 medium potatoes (peeled & diced), 4 cups veggie or chicken stock, 1 cup chopped lovage leaves (packed tight), salt, pepper, cream (optional).
- Method: In a big pot, melt butter and cook the onion until soft. Add potatoes and stock. Boil until potatoes are tender. Turn off the heat. Stir in the lovage leaves until they wilt (do not boil). Blend until smooth. Add salt, pepper, and a splash of cream if you’re feeling fancy. Serve with crusty bread. You’re welcome.
🍝 Recipe 2: Lovage Pesto (Better Than Basil)
Basil pesto is basic. Lovage pesto is a statement. It’s earthier, punchier, and makes you look like a culinary genius.
- Ingredients: 1 cup lovage leaves, ½ cup olive oil, ¼ cup pine nuts (or walnuts), ½ cup grated Parmesan (or vegan alternative), 2 cloves garlic, lemon juice & salt.
- Method: Throw everything into a food processor. Pulse until it looks like a green paste you want to eat with a spoon. Add more oil if it’s too thick. Toss with pasta, spread on sandwiches, or eat straight from the jar while standing in front of the fridge. No judgment.
🌿 Tea Recipe: The Digestive Reset
Lovage tea is an old-school trick for feeling less like a bloated balloon.
- What you need: A handful of fresh lovage leaves, 2 cups of hot water, a slice of lemon, honey (optional).
- How to: Bruise the lovage leaves a bit (slap them gently—they like it). Put them in a teapot or mug. Pour hot water over them. Let it steep for 5–7 minutes. Strain. Add lemon and honey. It tastes like a bright, peppery celery tonic. It’s basically a spa day for your stomach.
🍹 Cocktail: The Lovage Fizz (Yes, Really)
Think celery soda meets a gin & tonic. This is the grown-up lemonade you didn’t know you needed.
- What you need: 2 oz gin, 1 oz simple syrup, ½ oz fresh lemon juice, 4-5 lovage leaves, club soda, ice.
- How to: In a shaker, muddle the lovage leaves with the simple syrup. Add gin, lemon juice, and ice. Shake hard for 10 seconds. Strain into a tall glass filled with ice. Top with club soda. Stir gently. Garnish with a lovage leaf and a slice of lemon. Drink on a sunny terrace. Feel impossibly chic.
You picked it. You brought it home. You conquered it. Well done, green warrior.