Lovage (Levisticum officinale), per oz

Grown in the Hudson Valley – Heirloom Variety

Lovage has been used since Roman times as both food and medicine.

• Its Latin name Levisticum means “of Liguria”—an herb prized in the Mediterranean.

• Packed with quercetin and other anti-inflammatory compounds.

• Stalks can be used as straws for Bloody Marys or herbal spritzers.

  Season and serve with a swirl of crème fraîche

Price: $3.50/oz

Availability: May–October

Harvest Method: Sustainably grown and hand-harvested from Silverbrook Manor’s permaculture beds.

Aroma & Flavor Profile:

Bold, aromatic, and reminiscent of celery with deeper herbal undertones. Hints of parsley, anise, and lemon linger in the finish. The entire plant is edible—leaves, stems, and seeds—making it a chef’s secret weapon for layering flavor.

Culinary & Wellness Uses:

• Finely chop leaves for soups, broths, and stews (especially potato, lentil, or chicken)
• Use like celery leaf in salads, sauces, or herbal butters
• Steep in vinegar for a savory tonic
• Add to cocktails or shrubs for a unique botanical twist
• Dry and store for winter stock enhancement
• Supports digestion and has traditional use as a gentle diuretic 

Recipe: Lovage & Potato Soup (Serves 4)

Ingredients:

• 1 tbsp olive oil

• 1 onion, diced

• 3 cups diced potatoes

• 4 cups vegetable or chicken broth

• 2 tbsp fresh lovage leaves, finely chopped

• Salt & pepper to taste

• Optional: crème fraîche or Greek yogurt to garnish

Instructions:

1. In a pot, sauté onion in olive oil until translucent.

2. Add potatoes and broth; bring to a boil.

3. Simmer until potatoes are tender (about 15 minutes).

4. Stir in fresh lovage and cook 2 more minutes.

5. Blend partially for a creamy texture, or leave chunky.