Lovage actually Lovage is a flavouring I tasted only recently - in Tasmania last month. My husband ordered tiny new potatoes, which were served with butter and green flecks of a fresh herb that tasted vaguely of celery. I asked the manager about it and he told me it was lovage, adding that it is also delicious when used to season chicken broth. Lovage is a strong, aromatic herb that, according to The Oxford Companion to Food , has been used since classical times, but seems to have fallen out of favour. In the medieval era, "the stems were cooked like celery, and the roots were made into a sweetmeat", while in Germany, "the plant had a reputation as a love potion". The first time I saw lovage, I thought it was parsley - and, indeed, it belongs to the same plant family. The leaves are thin and delicate, and they wilt easily. Lovage is said to aid digestion and cleanse the blood. The entire plant - including the flowers and seeds - is edible. In addition to using it to season potatoes and chicken broth, lovage goes well with creamy soups, seafood and sautéed vegetables.