»Back to Appetizers

Crispy Lovage Leaves

This is really suitable to go with other foods as a topping or garnish rather. It's unique flavor between licorice and parsley makes it addictive when prepared this way. In adding to the good-bug habitat in my garden last year, I picked up some lovage seeds and successfully started half a dozen plants. It's said it can be used in place of celery or parsley but has a stronger flavor. If you like fennel, you'll probably like this herb. It's beautiful but can get up to six feet tall so it's recommended for a northern edge of the veg or herb garden.

What you need

  1. Fresh picked lovage leaves (don't use the stems, just pick off the leaves from the upper portion of the stalk)
  2. A touch of olive oil
  3. Kosher salt

How to make it

  1. Heat a skillet over medium low heat with olive oil
  2. Scatter lovage leaves around the pan - They will spatter! so be prepared - trying to keep a relatively even layer
  3. Cook until crispy - just a minute or two
  4. Remove to paper towel then salt to taste

Easy and absolutely great to use on sandwiches, pasta or other dishes or just eat alone!

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below: