Lovage (Levisticum officinale) is a tall perennial herb with a powerful, deeply savory flavor that is often described as an intensified combination of celery, parsley, and yeast — making it one of the most umami-rich herbs in the European culinary tradition. Every part of the plant is edible: the leaves, stems, seeds, and roots all carry this distinctive savory-celery depth. Its intensity means a small amount goes a long way.
Lovage is particularly popular in Central and Eastern European cooking — German, Czech, and Austrian cuisines use it in soups, stews, meat dishes, and pickling. It is also traditional in older British and Mediterranean cooking. Dried lovage retains much of its flavor and is especially useful in soups, stocks, and long-cooked dishes where its deep, savory character can develop and mellow.
Because lovage is uncommon outside of specialty herb gardens and European markets, finding substitutes is often necessary.
■Best Substitutes for Lovage
Focus on celery-flavored, savory substitutes with herbal depth.
| Substitute | Flavor Match | Swap Ratio |
|---|---|---|
| Celery leaves (dried or fresh) | Very close, milder | 1.5x the amount |
| Celery seed (ground) | Intensely celery, concentrated | ¼ the amount |
| Fresh celery stalks | Close, more watery | 2 stalks per 1 tbsp fresh lovage |
| Dried parsley + celery seed | Good combination | Equal parsley + ¼ tsp celery seed |
| Angelica leaves | Herbal, slightly similar | Equal amount |
| Dried dill + celery seed | Close approximation | ½ dill + ¼ tsp celery seed |
| Ajwain (carom seeds) | Celery-like, more intense | ¼ the amount |
■How to Choose the Right Substitute
For soups and stocks — lovage's most common culinary role — celery leaves (dried or fresh) are the most practical substitute. They share lovage's deeply savory, celery character and work beautifully in broths, vegetable soups, and potato dishes. If you want the intensity of lovage without using a large volume, celery seed (used sparingly) delivers a concentrated celery punch in a small quantity.
For spice blends, dry rubs, and seasoning mixes, a combination of dried parsley and celery seed closely approximates lovage's complex savory quality. In pickling applications where lovage seeds are called for, dill seeds or celery seeds at equal amounts provide a similar aromatic profile. Ajwain (carom seeds) is an underrated substitute — its flavor is described as intense celery-thyme and it works well in small amounts in cooked preparations.
■Frequently Asked Questions
What can I substitute for lovage in soup?
Celery leaves (3 tablespoons of fresh or 1.5 teaspoons dried per tablespoon of fresh lovage) are the most accessible substitute. A small amount of celery seed (about ¼ teaspoon) added to the soup base also delivers lovage's characteristic intensity. Both are good options for stocks and vegetable soups.
What can I substitute for lovage in a German potato soup (Kartoffelsuppe)?
Fresh or dried celery leaves are the closest authentic substitute and are traditional in German cooking. Use 1.5 times the amount of lovage called for. Celery seed at one-quarter the amount delivers similar depth. Fresh flat-leaf parsley combined with a stalk of celery can also fill the role in a pinch.
Can I leave out lovage entirely?
In complex soups and stews, lovage can be omitted if you add an extra stalk of celery and a pinch of celery seed. The savory, celery-like depth will be diminished but the dish will still be flavorful. Adding a small amount of celery seed is the minimum replacement to maintain some of lovage's character.
Where can I grow or buy lovage?
Lovage is easily grown in temperate gardens — it is a large, vigorous perennial that requires minimal care. Dried lovage is available at specialty herb retailers, Central European grocery stores, and online herb shops. Fresh lovage is rarely found at standard grocery stores.
Is lovage related to celery?
Lovage and celery are both members of the Apiaceae (carrot) family, which explains their flavor similarity. Lovage (Levisticum officinale) is more intensely flavored than cultivated celery (Apium graveolens). They share the same savory, aromatic compounds — making celery a natural substitute.