Lovage Nutrition & Uses
Lovage is used as a seasoning herb rather than a bulk vegetable, so its role on the plate is flavor rather than portion size. According to USDA FoodData Central, the fresh leaves are a low-calorie, high-water green that contributes small amounts of nutrients per serving because the typical culinary amount is a tablespoon or two of chopped leaves. The notes below describe general composition only.
Nutritional profile
Per USDA FoodData Central, fresh lovage leaves are mostly water and low in calories, with a modest amount of dietary fiber and small quantities of protein. The leaves contain vitamin C and vitamin A (as carotenoids), along with minerals such as potassium, calcium, and magnesium. Because lovage is eaten in small culinary amounts, the contribution of any single nutrient per serving is generally small.
In the kitchen
Lovage delivers a bold, savory celery-and-parsley flavor and is used much like an intense fresh herb. Chop the young leaves into potato and leek soups, chicken and vegetable broths, potato salad, egg dishes, and green salads, or simmer whole stems in a stockpot and remove them before serving. The hollow stalks can be candied or used as stirrers, and the dried seeds work as a celery-seed-style spice in breads, dressings, and pickles. Use a light hand, since the flavor is strong and can dominate a dish.
Choosing & preparing
If you are buying or picking lovage, choose deep green leaves that look fresh and upright with no yellowing, wilting, or slimy spots. Younger, smaller leaves are more tender and milder, while older leaves get tougher and more pungent. Give a leaf a gentle rub and smell for a clean, strong celery aroma.
Flavor pairings
Lovage pairs naturally with potatoes, leeks, onions, carrots, celery, and tomatoes, and it flatters chicken, fish, and eggs. It works alongside parsley, chives, dill, and bay in soups and stocks. It also brightens grain and bean dishes and creamy salad dressings.
Tips
Add lovage near the end of cooking to keep its fresh aroma, or early in a long-simmered stock to build a savory base. Because the flavor is concentrated, substitute roughly one part lovage for two or three parts celery leaves in a recipe. Freeze extra leaves in oil cubes so you always have a quick flavor boost for soups.
General food-composition information based on USDA FoodData Central. This is not medical or dietary advice; for personal guidance, consult a registered dietitian or your doctor. Page updated Aug 4, 2026.