Lovage (Levisticum officinale): description, uses, and history

Characteristics

Plants typically reach one to two metres in height with large pinnate leaves that release a strong, celery-like aroma when bruised. Flowering occurs in summer with yellow-green umbels; the later fruit (commonly called seeds) are ribbed and aromatic. The overall flavour is often described as a stronger, more herbaceous celery with subtle anise-like or parsley notes.

History and cultivation

Native to parts of Europe and western Asia, lovage has been grown since antiquity and maintained in medieval herb gardens. It prefers sun to partial shade, moist well-drained soil and will spread by short rhizomes; established clumps can persist for many years and are divided in spring or autumn to propagate.

Uses and examples

Leaves and young stalks are used fresh in salads, soups, stews and stocks; the hollow stems can be candied or used similarly to celery. Seeds flavour breads, pickles and liqueurs, while the root is occasionally cooked or used in traditional remedies. For practical culinary notes and recipes consult herb resources: herb resources.

Propagation and garden role

Lovage is propagated from seed sown in spring or by dividing established clumps. It is low-maintenance, attracts pollinators when in flower and can serve as a bold structural plant in perennial borders or an herbaceous screen. Few named cultivar differences exist in common garden use.

Notable facts and cautions

• Closely related to celery, parsley and fennel; people with allergies to Apiaceae (celery-family) may react to lovage.
• Traditionally used as a digestive aid and mild diuretic, but modern clinical evidence is limited; consult a health professional before medicinal use.
• Some herbalists recommend avoiding medicinal doses during pregnancy or breastfeeding and advise caution with concentrated essential oils.