Lovage (Levisticum officinale)

Lovage is a perennial herb with a long history dating back to ancient Greeks and Romans. It is native to the Mediterranean region and southern Europe but has been naturalized in other parts of the world, including North America. The plant has a strong celery-like flavor with hints of anise and parsley and is commonly used in cooking and as a medicinal herb.

The Romans highly valued the lovage plant for its culinary and medicinal properties, introducing it to the British Isles and becoming a staple in medieval gardens. It was widely used in the Middle Ages to flavor soups, stews, and sauces. The herb’s popularity grew during the Renaissance, and it was often cultivated in physic gardens. In the 16th century, European settlers introduced lovage to North America.

To sow and grow lovage, it is best to sow seeds directly into the garden in the spring after the last frost date or start them indoors about 8 weeks before the last frost and transplant the seedlings when they are about 4 to 6 inches tall. The steps to sow and grow lovage include preparing the soil, sowing seeds, germinating, caring, feeding, pruning, harvesting, and using the leaves and roots.

Lovage has various uses in the culinary and medicinal world, such as culinary, medicinal, herbal teas, essential oil, and insect repellent. To propagate lovage, give it plenty of space in the garden, and use methods such as seeds, division of mature plants, or root cutting.