mezzomediLovage
Potent lovage with a concentrated celery and broth flavor.
Lovage is an herb with a slightly aniseed and peppery taste, reminiscent of celery with warm notes. Its fine, delicate leaves bring a subtle freshness to dishes. In Mediterranean cuisine, it lightly enhances broths, soups, and fish dishes without dominating.
Best pairings
Celeriac Classic88%A celeriac root sharing the same volatile molecules, an essential pairing in traditional Provençal cuisine.
Flat-leaf parsley Classic88%Two foundational Mediterranean herbs that complement each other: parsley, milder; lovage, more intense and herbaceous.
Leek Classic86%Classic Nordic vegetable soup alliance adapted to the Mediterranean; leek softened by the power of lovage.
Fennel Classic84%Two complementary anise-flavored herbs: sweet fennel, herbaceous lovage; common in Provence and coastal Italy.
Garlic Classic82%A classic Mediterranean stew duo: sweet garlic mellows the intense herbaceousness of lovage.
Shallot Classic80%More subtle than onion; sweet shallot balances lovage's herbaceous intensity in vinaigrettes.
Potato Classic78%Lovage and potato in soups.
Carrot Classic76%Sweet carrot balances lovage's subtle bitterness and herbaceousness; a classic in Provençal broth.
Bay leaf Classic75%Two slow-cooking herbs: bay leaf soothes the intensity of lovage in stews and court-bouillons.
Tomato Aroma bridge74%Lovage and tomato, a celery note in broths.
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FAQ
What goes with lovage?
Lovage pairs especially well with celeriac, flat-leaf parsley, leek, fennel and garlic. A celeriac root sharing the same volatile molecules, an essential pairing in traditional Provençal cuisine.
What can I substitute for lovage?
If you don't have it, try: flat-leaf parsley, fennel fronds, dill.