Lovage is a mix between celery and parsley, and can be used in just about anything. Put it in any salad of mixed greens. Put it in shrimp scampi in place of plain parsley. It actually goes really well with any fish dish; you can sprinkle it on top of grilled fish, put it in a pot of mussels to make a nice broth, or use it on a baked fish with white wine and tomatoes. It's really good in stock, too.
You can also make simple syrup with lovage. It is great at the bar in sparkling wine and soda water. It is also delicious toppings for ice cream and summer fruits, and whisked into iced tea.
Lovage Simple Syrup
2 cups chopped lovage leaves and stalks (or other herbs)
1 cup water
1 cup granulated sugar
Instructions (makes about 1 cup)
Place chopped lovage in a heat-proof glass bowl or 4-cup measuring cup. In a small saucepan over medium-high heat, bring the water and sugar to a boil then lower the heat to low and and stir constantly until the mixture is clear and sugar is completely dissolved, about 4 minutes.
Pour the mixture over the lovage and stir. Let the syrup cool to room temperature, then strain out the lovage and pour into a glass jar or bottle with a tight seal. Store in the refrigerator. For a stronger syrup, let the lovage infuse overnight in the refrigerator then strain and bottle the syrup.
The syrup can be stored in the refrigerator for up to 1 month iced tea.