Lovage is a culinary superstar, beloved for its strong, celery-like flavor that can elevate a variety of dishes. From soups ...

With a taste similar to celery and parsley, lovage can be used in a wide variety of dishes. Lovage hails from the Mediterranean and has been used for centuries for culinary and medicinal uses.

Stir in the spinach, lovage, another 3/4 teaspoon salt, and black pepper to taste. Take 1/2 tablespoon of the melted butter to coat the inside of a 6 by 10 inch baking dish.

Though it was a cure-all in ancient Rome and Greece, Americans today rarely use lovage. It is strong but tasty and has many excellent uses in the kitchen.

A long-forgotten herb that was regularly cultivated during medieval times, as well during the Roman, Greek, and Chinese empires, lovage has a taste similar to celery but with a slight peppery bite.

Lovage grows on sandy beaches, so you’ll want to make sure you swish it around in a bath and dry it before using. Cook your grain. For sorghum, bring sorghum and water to a boil in a covered pot.

Lovage is a perennial plant with leaves that taste like a cross between celery and parsley. This recipe, which can be made ahead and frozen, is adapted from chef Ken Kohls of Café 1505 in Mequon ...

Lovage leaves, stems and seeds all taste like celery. Drying it makes the flavor even more intense. Stems are hollow and ribbed, just like celery. Near the top, they divide into smaller branches.

Simmer liquid in pot for 1 minute; whisk in butter and 1/2 cup lovage leaves. Season to taste with salt and pepper (and additional vinegar if using grape juice).

Fresh, clean, with a little bite and celery undertones, this easy and delicious salad highlights the flavor of wild lovage. Lovage, a member of the parsley family, grows on sandy beaches across ...