Lovage, often called the “Maggi herb” because of its savory, bouillon-like scent, grows like a weed in most home gardens. September is usually the time to harvest those last few sprigs before the season ends. To keep that bold flavor handy all winter long, freezing is your best bet! Here are my favorite tips for freezing lovage so it stays fresh and flavorful without turning into a mushy mess.
Timing is Everything
To lock in those spicy aromas, you’ll want to get your lovage into the freezer immediately after harvesting. The longer the herb sits out on the counter, the more it loses its signature punch—and the more likely it is to get limp once thawed.
Here’s your post-harvest game plan:
- Clean the leaves and check for any pests or diseases. Try to avoid washing the herb if you can; a gentle rub or shake to remove dust is usually enough.
- Next, chop the foliage into smaller pieces, but be careful not to “bruise” or over-hack it.
If you planted your lovage in your own backyard, it’s usually clean enough to skip the rinse. If you feel like you absolutely must wash it, do so very sparingly and gently. Make sure it is bone-dry before freezing, otherwise, the leaves will stick together in one big icy clump.
Keep It Airtight
Before you toss your chopped lovage into the freezer, put it in a fresh freezer bag. Squeeze out as much air as possible and seal it tight. This prevents clumping and makes it super easy to grab just a pinch when you’re ready to cook with it.
You can also freeze the leaves whole! Just layer them flat in a freezer bag. When you’re ready for some soup, you can just crumble the frozen leaves with your hands directly into the pot.
How to Make Homemade Soup Cubes
If your lovage is a bit damp or if you just love the convenience of bouillon cubes, try freezing them in ice cube trays. Just tear the leaves into small bits and press them into the tray. Top them off with a little water or even some garlic-infused oil, cover with plastic wrap, and pop them in the freezer.
Once the herb cubes are solid, pop them out of the tray. You can drop them straight into boiling water for a quick herbal broth or toss them into a freezer bag for long-term storage. Happy gardening!
