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 (vers)
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-Oostenrijkse lavassoep: lavastengels and -bladeren gesmoord in butter with onion, then opgegoten with chicken stock and finished with cream. the lavas provides the soup a powerful, selderijachtige depth That the flavour let lijken on a geconcentreerde vegetable stock. traditional voorjaarsgericht in the Alpenregio.
Lavas fungeert when the most powerful flavour enhancer of all keukenkruiden: a fresh lavastengel in vegetable stock of vleesbouillon vervangt to vier selderijstelen. in the classic Belgian and Dutch kitchen wash lavas vóór the komst of the bouillonblokjes the standard smaakgever of stamppots and soups.
soft butter mixed with finely chopped lavas, garlic, citroenrasp and parsley. Krachtiger then a standard maitreboter: the lavas dominates with are celery-anijstoon. excellent at grilled meat, steamed vegetables or as finishing touch on a bisque of fried fish.
in the Centraal-European kitchen (Tsjechisch, Slowaaks, Oostenrijks) is lavas traditional meegekookt with potatoes: as smaakgever at aardappelsoep, of minced meat through the mashed potatoes. the lavas provides a savoury, selderijachtige depth That the neutral potato transformeert.
marinade of olive oil, red wine vinegar, garlic, chopped lavas, thyme and bay leaf for beef-, lams- of pork. Lavas has enzymatische properties That the meat tender make while the a savoury-herbal aroma brings. at least 4 hours marinating for optimal effect.
Engelse and Scandinavian folk-medicine classic: fresh lavas-limonade of fresh lavastengels, lemon juice, water, honey and ijsblokjes. Lavas has of oudsher medicinale reputatie as diureticum and spijsverteringsondersteuner. popular as verfrissing and as non-alcoholisch alternatief at herbal dishes.
Lovage: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
merely 1 to 2 bladen per liter broth. Lavas overheerst quickly other flavours.
mince and on the einde meekoken. large stukken give to strong flavour.
dry on low temperature for maximum aroma. dried lavas is 3 to 5 turn sterker then 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.
Lavas and Grüner Veltliner are botanische familieleden: both have pronounced green, herbal-peperachtige notes with a celery-anijs-venkelkarakter. wines That excellent fit at dishes with lavas as defining the flavour ingredient are Grüner Veltliner at Centraal-European lavastoepassingen in soups, aardappelgerechten 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 (gras, white grapefruit, fennel) has a directly smaakovereenkomst with the pronounced kruidigheid of lavas. excellent at lavas in light bouillons, groentegerechten and as smaakversterkende 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 leisteerachtige minerality and citrus-petroltoets That harmonieert with the earthy, selderijachtige intensity of lavas. the low acidity and light body (8-10% alcohol in Kabinett-style) makes the suitable for delicatere lavastoepassingen in soups and kruidenbouillons.
- 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 light herbal style That lavas not overstemt: the almond-citrus notes of Garganega complement lavas in light Italian-geïnspireerde preparations. ideal at lavas as flavour enhancer in risotto-bouillons of 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 are subtle gisttoets complements lavas in light preparations without the intense kruidkarakter to overwhelm. excellent as tafelsetting wine at a maaltijd where lavas as flavour enhancer fungeert in bouillons or as 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 tot 7 °C fresh, 15 tot 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 tot 95 °C for 30 tot 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
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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.
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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
