Lovage (Levisticum officinale) is a tall, robust perennial herb in the Apiaceae with a powerful celery-maggie (bouillon) flavor that has made it a treasured seasoning in European cooking since Roman times. Every part of the plant is intensely aromatic — leaves, stems, roots, and seeds — and a single plant can provide a permanent supply of this versatile flavoring for decades.
• The flavor is often described as "celery on steroids" — much more intense and complex, with notes of parsley, celery, and yeast extract
• A single lovage plant can live for 10 to 20 years — a permanent garden fixture
• The species epithet "officinale" indicates its historical use as an official medicinal plant
• In traditional European cooking, lovage was the secret ingredient in many soups and stews
• Also called "love parsley" — the name "lovage" derives from "love-ache" ("ache" being an old name for parsley)
• One of the tallest culinary herbs, reaching 1.5 to 2 meters
Taxonomie
• Probably originated in the mountains of Iran or the eastern Mediterranean
• Cultivated since ancient Greek and Roman times as a food and medicinal plant
• The Romans used lovage extensively in cooking and as a digestive aid
• Charlemagne listed lovage among the herbs to be grown in his royal gardens in 812 CE
• Widely grown in monastery gardens throughout medieval Europe
• Remains popular in British, German, Eastern European, and Scandinavian cuisines
• The genus Levisticum is monotypic — L. officinale is the only species
• Lovage has become naturalized in parts of northern Europe and North America
Plant:
• Erect, 1.5 to 2.5 meters tall when in flower
• Thick, hollow, grooved stems
• Forms a large, bushy clump 60 to 100 cm across
Leaves:
• Large, tripinnate, dark green, glossy
• Divided into broad, wedge-shaped leaflets with toothed margins
• 20 to 50 cm long, on thick petioles
• Strong, celery-like aroma when bruised
Flowers:
• Small, pale yellow, in large compound umbels 8 to 15 cm across
• Blooms June to August
• Highly attractive to beneficial insects
Seeds:
• Small, flattened, pale brown, 5 to 7 mm, with winged ribs
Roots:
• Thick, fleshy taproot — also aromatic and used in cooking
• Brown exterior, cream interior
• Good source of vitamin C
• Contains significant potassium, calcium, and iron
• Provides quercetin and other antioxidant flavonoids
• The leaves contain coumarin compounds that contribute to the distinctive aroma
• Contains phthalides — compounds that may help lower blood pressure
• Good source of dietary fiber when consumed in quantity
• The root has been used traditionally as a diuretic
• Low in calories but intensely flavorful
Planting:
• Sow seeds in spring or autumn, 6 mm deep
• Germination in 14 to 21 days
• Or propagate by division of established clumps in spring or autumn
• Space plants 60 to 90 cm apart — they grow large
Site:
• Full sun to partial shade
• Rich, deep, moisture-retentive soil, pH 6.0 to 7.5
• Consistent moisture produces the most tender leaves
Care:
• Keep well-watered during dry periods
• Cut back flowering stems to encourage fresh leaf growth
• Mulch heavily in autumn
• Divide every 4 to 5 years to maintain vigor
Harvest:
• Pick leaves at any time during the growing season
• Harvest young stems when tender
• Dig roots in autumn of the second or third year
• Collect seeds when they turn brown
• Dry leaves for winter use
• In soups and stews — lovage is a traditional flavoring for hearty European soups
• In salads — young leaves chopped fresh
• With potatoes — lovage and potato is a classic pairing
• In stews and braises — adds a deep, savory, celery-like depth
• In salads and salad dressings
• With eggs — chopped into omelets and frittatas
• In compound butters
• Seeds used as a spice — similar to celery seed but stronger
• Roots peeled and cooked as a vegetable
• Stems candied like angelica
• In traditional British cuisine: lovage cordial and lovage wine
• As a salt substitute in soups — the intense umami flavor reduces the need for added salt
Wusstest du schon?
Lovage is sometimes called "Maggi plant" because its intense, savory, yeasty flavor is remarkably similar to Maggi seasoning sauce — the famous European condiment. This is entirely coincidental, as Maggi sauce is made from fermented wheat, but the similarity in flavor is so striking that many Europeans assume Maggi sauce is made from lovage.
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