Although not very popular in modern herb gardens, lovage is definitely an herb worth growing. The sight of lovage in the garden is a sure sign that spring has arrived, because it is one of the first plants to show itself early in the year. Lovage is in the Apiaceae family along with parsley and carrot. It resembles an over-grown celery plant and has a very distinct celery-like aroma. I have to admit, the first year I grew lovage I had no idea what to do with it, but I still enjoyed the rugged beauty of this tall, leafy plant. During the winter after my first experimental planting I did a little research on lovage and found it to have not only an interesting history but also a number of practical uses. By the second summer I was enjoying the taste of lovage soup and the relaxing feel of cleansing lovage baths.

Lovage was originally a native to the Mediterranean area. Several centuries ago it found its way to Britain to become one of the most cultivated of the English herbs. Lovage is a perennial hardy to grow zone 3. As a perennial, lovage needs a period of winter dormancy. In warm climates it may need to be treated as an annual.

Lovage grows to be quite tall- 4 to 6 feet so it is best to plant in the back of the garden. It is also fairly bushy so allow perhaps 30 inches between plants. As a companion plant lovage is beneficial to all plants, particularly root vegetables.

Propagation: Lovage is easily grown from seed and can be started either outdoors in the garden or indoors. Germination time is fairly long at 10-20 days. For most people one plant is sufficient so it might be easier to purchase a plant from your local greenhouse or garden center. If you do sow your own seeds, the best time to sow lovage seeds is during the first quarter of the moon phase. The 2nd quarter is the next best choice. Lovage prefers a location providing full sun to partial shade and also prefers a sheltered area out of strong winds. Rich, moist, and well drained soil is most desirable. The foliage will fade to light green in poorer soil. It is really not suitable to be grown indoors.

Harvesting: Cut the leaves and stalks frequently. Harvest the leaves when they are young and dark green as the mature leaves tend to be yellow and bland tasting. Harvest only the outside leaves of a stalk and then cut off the stalk close to the ground. Swallowtail butterfly caterpillars use lovage as a food source so you might want to look out for them before harvesting any of the plant. Lovage does not preserve very well so use it fresh whenever possible.

Culinary: Lovage has a very strong distinctive flavor, somewhat peppery tasting with hints of parsley and celery. Because it has a relatively strong flavor, use a little caution when adding lovage to any dish. Remember, you can always add more herbs to a dish but it is nearly impossible to remove them. Use leaves in stews, salads, rice or potatoes. The large hollow stems can be candied or used in a Bloody Mary as a straw. The roots are also edible and can be used in teas and soups. Lovage soup has a unique, delicious and stimulating, spring-like flavor (see recipe below).

Medicinal: A lovage tea reduces water retention and assists in the removal of waste from the cells. It acts as a deodorizer and helps clean the skin. It has also been known to aid in relief of rheumatism. Lovage has high vitamin C content. Historically sailors took Lovage along on voyages to prevent scurvy. It is recommended that lovage not be consumed by anyone pregnant or with kidney disease.

Maintenance: By mid-summer lovage will want to flower and go to seed. To help keep the plant bushy and attractive, cut off the flower heads before they fully develop. Rather than discard the flower heads use them to add interesting accents to flower arrangements. Lovage may be susceptible to leaf minor but it has never been a problem with any of the plants I have grown.

History/Mythology: During the Middle Ages lovage was also called “love parsley” for it’s reputed aphrodisiac qualities. At inns lovage leaves were laid in the shoes of weary travelers to provide rejuvenation for tired feet. Inns also served a popular cordial made from lovage leaves. During this time the emperor Charlemagne so revered the plant that he issued a decree that it be grown in all his gardens. Legend has it that Queen Victoria liked to carry candied lovage seeds in special pockets sewn into the hems of her dresses to satisfy her sweet tooth between meals. Appalachian people used Lovage as a tobacco substitute.

If you are looking for something a little different in your herb garden- try lovage. It is an attractive, well-mannered, easy-to-grow plant with many beneficial uses.

Lovage Soup

• 1oz. butter
• 2 medium onions, finely chopped
• 4T lovage leaves, finely chopped
• 3T all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• salt and white pepper to taste

Melt butter in a saucepan and gently sauté the onions for 5 minutes or until tender. Add the lovage; whisk in the flour and cook at medium heat for one minute, stirring constantly.

Gradually whisk in the broth, cover and simmer gently for 15 minutes. Add the milk, salt and pepper, then bring to a gentle simmer. Do not boil the soup or it will curdle.

Lovage-based Bloody Mary Cocktail

• 8 oz. tomato juice
• Pinch celery salt or ¼ teaspoon lovage seed
• Several squirts of worcestershire sauce
• Several squirts of Tabasco or Cajun hot sauce
• 1T pickle juice
• 1T lemon juice
• ½ t horseradish
• 1 ½ - 2 oz. vodka
• 1 lovage stalk, with leaves for garnish
• 1 hollow lovage stalk for sipping