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Substitute for Lovage

post #1 of 7
8/10/10 at 9:38am
Thread Starter 

What may make a good substitute for the herb, lovage?  I want to use lovage, or the substitute, in Olney's recipe for Chicken with 40 Cloves of Garlic.

 

Thanks!

Schmoozer
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post #2 of 7
8/10/10 at 9:54am

There's actually nothing else that truly tastes like lovage. But it is often described as celery-like.

 

I don't know how it's called for in the recipe you're using, but either the inner leaves of celery or finely chopped celeraic might work.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 7
8/10/10 at 10:03am
Thread Starter 



 

Quote:
Originally Posted by KYHeirloomer View Post

There's actually nothing else that truly tastes like lovage. But it is often described as celery-like.

 

I don't know how it's called for in the recipe you're using, but either the inner leaves of celery or finely chopped celeraic might work.

 

I'd heard that celery might do, but hadn't thought of celeriac.  Tks!

 

In Olney's recipe for Chicken with 40 Cloves of Garlic, a small branch of lovage is used in a bouquet garni.  I can get dried lovage leaves - how well might they work as a substitute for fresh leaves in a bouquet garni?

 

Schmoozer
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post #4 of 7
8/10/10 at 10:43am

I think lovage is quite celery like but very intense. Consider some ground celery seed in addition to the above suggestions for that extra celery punch but grind it so it disappears in the food.

 

Lovage  is easy to grow yourself, but I recall that it needs a good freeze in the winter to do well?

more than taste fine
me eat it all the time
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post #5 of 7
8/10/10 at 11:24am

I don't know whether dried lovage retains its flavor or not. Why don't you crush a few leaves between your fingers and see how it smells. If you get a celery-like aroma then it should work. Use a third as much dry as fresh.

 

And I agree with Phil. Ground celery seed would be a good addition.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #6 of 7
8/10/10 at 11:37am

Dried lovage keeps flavor pretty well in the leaves. I usually dry 30 or so leaves for the winter. I usually use a microwave method. Use with a light hand.

more than taste fine
me eat it all the time
Reply
post #7 of 7
8/11/10 at 9:55am
Thread Starter 
Quote:
Originally Posted by KYHeirloomer View Post

I don't know whether dried lovage retains its flavor or not. Why don't you crush a few leaves between your fingers and see how it smells. If you get a celery-like aroma then it should work. Use a third as much dry as fresh.

 

I don't have the dried lovage yet - only sources I've found thus far are on the internet.

 

Thanks!

Schmoozer
Reply
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