Although loveage many be new to you, it is actually considered an “old-fashioned” herb, and it can be used in a number of ways.  As an ingredient to soups or stews, minced loveage is a welcome addition, adding a flavor much like celery (but without the fibrous chunks).  Unlike smaller, more delicate herbs, loveage plants can reach six feet tall.

The sprigs are best used fresh, but if you wish to freze some pieces for future use, blanch them in boiling water, cool in ice water, then freeze in bags to add to winter soups.  The seeds of loveage, with a flavor between that of celery and anise, can also be harvested and dried to use in cooking.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cups potatoes, peeled and cubed
• 3 cups water
• approx. 1 ¼ cup milk
• 3 tablespoons minced loveage, plus additional for garnish
• salt and black pepper to taste

Directions

Heat the oil in a large saucepan, then sauté onion and potatoes. Cook over low heat for ten minutes. Add water and continue simmering until potatoes are tender.  Remove from heat, allowing to cool slightly, then puree in food processor or blender. Return to pan, heat, then add loveage and milk slowly, stopping when you feel the thickness is correct.  Heat through, then serve with a garnish of loveage leaves.

http://oldfashionedliving.com/lovage.html