Lovage
maggikruid · lavaswortel · Levisticum officinale
Lovage: what every chef needs to know
For chefs who know their craft, Lovage needs no introduction — a powerfully flavoured culinary herb with an intense celery-like and stock-like flavour. The taste strongly resembles Maggi sauce, hence its common name in several languages. Lovage is used sparingly in soups, stews and stocks. Both the leaves and the stems and seeds are usable in the kitchen.
Lovage: nutritional values per 100g (fresh)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Lovage: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
German-Austrian lovage soup: lovage stems and leaves sweated in butter with onion, than covered with chicken stock and finished with cream. The lovage gives the soup a powerful, celery-like depth that makes the flavour resemble a concentrated vegetable stock. Traditional spring dish in the Alpine region.
Lovage functions as the most powerful flavour enhancer of all kitchen herbs: a fresh lovage stem in vegetable or meat stock replaces up to four celery stalks. in the classical Belgian and Dutch kitchen, lovage wash the standard flavour provider of mashed vegetable dishes and soups before the arrival of stock cubes.
Soft butter blended with finely chopped lovage, garlic, lemon zest and parsley. More powerful than a standard maître d'hôtel butter: the lovage dominates with its celery-anise note. Excellent with grilled meat, steamed vegetables or as a finishing touch on a bisque or pan-fried fish.
in the Central European kitchen (Czech, Slovak, Austrian) lovage is traditionally cooked with potatoes: as a flavouring in potato soup, or chopped through mashed potato. The lovage gives a savoury, celery-like depth that transforms the neutral potato.
marinade of olive oil, red wine vinegar, garlic, chopped lovage, thyme and bay leaf for beef, lamb or pork. Lovage has enzymatic properties that tenderise the meat while introducing a savoury-herbal aroma. Marinate for at least 4 hours for optimal effect.
English and Scandinavian folk medicine classic: refreshing lovage lemonade of fresh lovage stems, lemon juice, water, honey and ice cubes. Lovage has a long-standing medicinal reputation as a diuretic and digestive aid. Popular as a refreshment and as a non-alcoholic alternative alongside herbal dishes.
Lovage: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Only 1 to 2 leaves per litre of stock. Lovage quickly overpowers other flavours.
Finely chop and add near the end of cooking. Large pieces give too strong a flavour.
Dry at low temperature for maximum aroma. Dried lovage is 3 to 5 times stronger than fresh.
Lovage: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Lovage: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Lovage is a perennial herb available fresh from May–September. In winter, only dried lovage is available.
Lovage: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Lovage: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Lovage and Grüner Veltliner are botanical relatives: both have pronounced green, herbal-peppery notes with a celery-anise-fennel character. Wines that pair exceptionally well with dishes where lovage is the defining flavour are Grüner Veltliner with Central European lovage applications in soups, potato dishes, and marinades.
- Wachau DAC Grüner Veltliner Smaragd (meest uitgesproken karakter)
- Kamptal DAC Grüner Veltliner
- Kremstal DAC Grüner Veltliner
- Weinviertel DAC (lichter, frisser)
The herbaceous, green structure of Sauvignon blanc (grass, white grapefruit, fennel) has a directly flavour correspondence with the pronounced herbaceousness of lovage. Excellent with lovage in light broths, vegetable dishes, and as a flavour-enhancing component in dressings.
- Sancerre AOP (Loire, de referentie)
- Pouilly-Fumé AOP (Loire)
- Marlborough Sauvignon Blanc (Nieuw-Zeeland, intensere herbaceoze stijl)
- Touraine Sauvignon AOP (betaalbaar)
Mosel Riesling has a slate-like minerality and citrus-petrol note that harmonises with the earthy, celery-like intensity of lovage. The low acidity and light body (8–10% alcohol in Kabinett style) makes it suitable for more delicate lovage applications in soups and herb broths.
- Mosel Riesling Kabinett (Bernkastel, Piesport, Wehlen)
- Mosel Riesling Spätlese trocken
- Saar Riesling (nog mineralere stijl)
- Ruwer Riesling (fijnste, bloemigste stijl)
Soave Classico has a neutral to lightly herbal style that does not drown out lovage: the almond-citrus notes of Garganega complement lovage in light Italian-inspired preparations. Ideal with lovage as a flavour enhancer in risotto broths or vegetable stock.
- Soave Classico DOC
- Soave Superiore DOCG (meer body)
- Lugana DOC (mineralere verwant, Garda-meer)
The neutral, light style of Muscadet sur lie with its subtle yeast note complements lovage in light preparations without overpowering the intense herbal character. Excellent as a table wine at a meal where lovage acts as a flavour enhancer in broths or as a herb butter.
- Muscadet Sèvre et Maine sur Lie AOP
- Muscadet de Sèvre et Maine Cru Communal (meer karakter)
- Gros Plant du Pays Nantais (scherper, droger alternatief)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Lovage
Why is lovage called 'Maggi herb'?
The intense umami flavour of lovage closely resembles that of Maggi sauce, hence the popular name Maggi herb in several languages. Both share a powerful celery-like flavour component.
Is lovage an allergen?
Yes, lovage belongs to the Apiaceae family and is classified as a celery allergen under EU Regulation 1169/2011. Always declare on the allergen matrix.
How much lovage do I use in a recipe?
Lovage is extremely potent: start with 1 leaf per 1–2 litres of liquid. Too much will overpower the entire dish. Dried lovage is 3–5 times stronger than fresh.
At what temperature should you store Lovage?
Store Lovage at 2 to 7 °C fresh, 15 to 20 °C dried, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Lovage professionally?
The primary professional technique for Lovage is broth at 90 to 95 °C for 30 to 60 min. Always verify core temperature with a calibrated probe thermometer.
Does Lovage contain allergens?
Lovage contains: Celery. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
Read full disclaimer ▼
Collapse ▲
Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
