Saturday, June 05, 2010


(Levisticum officinale)

I planted this perennial herb last year. It remained a respectable size at about 2 feet all summer. This year it turned into the Lovage monster. At almost 5 feet, it resembles a small shrub.

It’s an attractive plant and flowering now. The flowers are an unspectacular greenish yellow. I’ll cut those off soon. I don’t want seeds. One lovage plant is enough.

All the advice I’ve read says that, in cooking, a “little goes a long way”. I have enough Lovage to feed the second army division.

It tastes like celery I’m told. I haven’t tasted it since cooking isn’t my favorite thing. The best thing I make for dinner is reservations – ba-dum-dum.

If you have any experience with lovage, please leave a comment and let me know.
More Lovage information from Sharron Coplin, Ohio State University Extension, “No Lovage Lost with Home-grown Herb”.


donna said...

I've not ever heard of Lovage, but that doesn't mean much because there's a lot I haven't about. Thanks for the warning that it can turn into a 5' monster.

I'm with you on the cooking thing. I'm sick to death of cooking, but I still enjoy eating. lol


Marie said...

I also didn't realize that Lovage is a perennial (Duh!) I cut it back and I may just leave it where it is. Who knows, someday I may need celery flavor for soup. Ummm, probably not.

Anonymous said...

Lovage can be dried and used in chicken soup. It is traditionally used in eastern European countries. My grandmother would keep it in a paper bag to dry and then crush it into the soup as it boiled. I loved the smell then and now. I grow it as well... annie

Marie said...

Thank you Annie. That sounds easy enough to do. I can't wait to try it.

moellernr1 said...

make a salad and use the leaves:

mung beans (leave in water night over and boil. Can be hot when salad is mixed, but the salad is better if it has stood a little in refrigerator), dild, lovage (even the flowers can be used), tomatoes, chorizo (grilled sausages or chorizo salami. Cut in small pieces), onions, apple, pear. Make a dressing of smoked paprika, honey, olive oil, garlic and lemon. Sprinkle salt and pepper as you like ;-) I actually like a simple dressing of simply olive oil, with some salt and pepper.

A possibly even better version of this is exchanging the chorizo with tuna, and take out the tomato and add some capers.

Enjoy! ;-)

You can use it in all sorts of stews and soups, just add a little at a time. Also, great in smoothies (blended drinks) with all sorts of fruit. Same rule, just add a little at a time (and that goes for most spices, especially if you dont know them well)