Season: Fall - Spring
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Lovage is an erect, herbaceous, perennial plant growing to 1.8–2.5 m (6–8 ft) tall, with a basal rosette of leaves and stems with further leaves, the flowers being produced in umbels at the top of the stems. The stems and leaves are shiny glabrous green to yellow-green and smell somewhat similar to celery when crushed. The larger basal leaves are up to 70 cm (28 in) long, tripinnate, with broad triangular to rhomboidal, acutely pointed leaflets with a few marginal teeth; the stem leaves are smaller, and less divided with few leaflets. The flowers are yellow to greenish-yellow.
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Mature Height
36 Inches |
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Mature Width
24 Inches |
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Light
Half Sun |
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Water
High |
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Uses
The leaves can be used in salads, or to make soup or season broths, and the roots can be eaten as a vegetable or grated for use in salads. Its flavour and smell are reminiscent both of celery and parsley, only more intense and spicy than those of either. The seeds can be used as a spice in the same way as fennel seeds.
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RECIPES
Lovage Soup
Ingredients
2 tablespoons salted butter
1 green onions (white and light green parts, chopped)
1 yellow onion (peeled and chopped)
6 cups chicken broth
3 medium Russet potatoes (peeled and chopped)
1 bunch 1 oz lovage leaves, (chopped fine)
heavy cream (to serve)
Instructions
1. Melt the butter in a heavy-bottomed stock pot over medium-high heat. When it froths, reduce the heat to medium and stir in green and yellow onions. Fry until fragrant, about five minutes.
2. Pour in chicken stock and stir in chopped potatoes. Simmer, covered, about thirty minutes or until potatoes are tender. Stir in lovage and simmer, covered, a further five or six minutes
3. Remove from heat and blend with an immersion blender until smooth. Season with unrefined sea salt and freshly ground pepper. Stir in a spoonful of heavy cream and serve.
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