FoodFood InformationHerbs&Spice
LOVAGE (Levisticum officinale)
This perennial is celery like in all respects except size: The thick, coarseclumps may reach 4-6 feet tall. Leaves are deep glossy green and are veryfinely divided and cut, while flowers grow in flat topped clusters abovethe foliage. The stalks, seeds, and foliage taste and smell like celery.
Native to southern Europe, particularly the Mediterranean countries, lovageprobably was brought to Great Britain by the Romans. It now grows wild ina few parts of northern Europe, England, and Scotland. Lovage was a componentof the most ancient herb gardens, and the leaves are one of the oldest saladgreens; the stems have been eaten as a vegetable, and the seeds candiedas a confection. Herbalists of the 16th century recommended taking lovagefor coughs and stomach disorders.
The plant prefers a moist, slightly alkaline, and fairly rich soil wellsupplied with organic matter. Growth is best in sun or partial shade. Indoors,lovage will survive without direct sun as long as it receives good light.Start from seeds sown in the garden in the late fall to produce seedlingsthe following spring. You also can sow seeds in containers in the winterand transplant young seedlings into the garden in the spring.
Harvest the leaves when they are young and tender, and use them fresh ordried in soups, stews, and salads. The seeds can be used crushed or wholein the same way. Blanch the stems and eat them like celery or slice theminto salads, stews, and soups.