Sweat the onion on low heat using healthy cooking oil of choice for several minutes to draw the moisture out, taking care that little to no browning of the onion occurs.

Add the lovage a few handfuls at a time. It is recommended to use fresh lovage if at all possible for this recipe. If using fresh lovage, note that it will shrink like spinach. In a pinch, dried lovage leaves can be substituted using 1/3 the amount.

Cook for several minutes constantly stirring.

Add enough filtered water to cover.

Simmer for about 20 minutes then whisk with a handheld blender (I use this one). The bouillon should now look like soup.

Simmer uncovered on very low heat to reduce down, a few hours if possible.

Allow to cool to room temperature, and then spoon the thickened mixture into ice cube trays (silicone ice cube trays if possible as the bouillon cubes are easier to remove later). If you don’t like to use silicone, you can use stainless steel ice cube trays instead.

Place ice cube trays filled with bouillon cubes mixture in the freezer.

Once frozen, the bouillon cubes can be removed from the ice cube trays and stored in freezer bags to save space and for very convenient use to add flavor to homemade stock or serve as a stock base alone in a pinch.