Berks County Cooperative Extension -

LOVAGE

History.

An ancient herb, lovage (Levissticum officinale) (bloom type: umbelliferae) was used in the landscape of Charlemagne's gardens. Tasting like and resembling celery, this attractive plant is a welcome addition to any herb garden. Home gardeners may wish to place it in the middle of a pinwheel garden where it will make a magnificent show.

Medicinally, lovage was used to treat rheumatism, jaundice, malaria, sore throat and kidney stones. Lovage is still used by some Europeans for treating minor stomachache, kidney problems and headaches.

In the seventeenth century, British herbalist Culpepper recommended "half a dram of the powdered lovage root taken in wine" to "warm a cold stomach, help digestion, and consume all raw and superfluous moisture therein." Simply chewing on a bit of the dried root was reputed to keep one alert.

Externally, preparations of roots or leaves were traditionally applied to boils. Lovage leaves or roots were added to bath water upon the belief that skin and eye problems would be relieved.

Growing and harvesting.

Easier to grow than celery, lovage should be planted in fertile, well-cultivated soil in spot that receives full sun. Lovage requires little care and, while it dies back in the winter, spring finds lovage returning bigger and stronger than the previous growing season. After four years, lovage growth tapers off and the plant simply holds its own for many years.

Lovage is a perennial herb. The stems are hollow and ribbed like those of celery, and divide into branches near the top. A few stems add a majestic look to a bouquet of garden flowers. Incorporate one or two branches with cut flowers to add a dash of color and a pleasant aroma.

To harvest and store lovage, cut the new growth after the plant is established (about two years under average conditions) and hang the material upside down until dry. For convenience of use, cut, wash and tie small bunches together and hang in a dark, warm spot until crisp. Crumbling the dried leaves make them easier to measure and add to various dishes.

Culinary use.

A little lovage goes a long way, which is to say sparing use of lovage is recommended. The resemblance to celery led one chef to add five or six long stems of lovage to a substantial pot of chicken soup. The result bore no similarity to chicken soup, as the lovage overwhelmed all other flavors. The chef salvaged the soup by freezing the lovage broth in ice cube trays and adding a cube or two to subsequent batches of soup.

Lovage combines quite nicely with potatoes, especially when added to potato salad. It also melds well with stuffing, rice, poultry, creamed soups or vegetables and savory pies. Persons following salt-free or salt-restricted diets will appreciate the zest lovage adds to many dishes.

Author: Master Gardener and noted herbalist Iris Lonker
Document created: 15 December 1999; Revised: 3 March 2001