Lovage has long and thin hollow stalks that can grow up to three to 4 feet. Its leaves are shiny and dark green with jagged, toothed edges. The delicate leaves of Lovage look and smell like celery leaves. It has a very strong aroma and flavor and only a few leaves are required to flavor a dish. The taste of Lovage is reminiscent of celery with some herbaceous nuances. Late in the season, the plant forms yellow flowers followed by yellowish-brow colored fruits. The seeds are also used as a seasoning, much like celery seeds
It can be substituted for celery in a variety of recipes, such as soups or stews. Fresh, new leaves can be added to salads as a flavorful green before the flavor becomes too strong. Chop leaves and the stems and add to bread stuffing or casseroles. The leaf stalks can be sautéed similarly to stalks of celery, cut into segments or split lengthwise into long strips. Make a compound butter by mixing softened, unsalted butter with chopped Lovage leaves and place atop meats or fish. Add fresh Lovage leaves to simple syrup for ‘celery soda’ or a lovage-infused sparkling beverage. Lovage leaves do not dry well; the seeds are a suitable year-round substitute.