Lovage
Levisticum officinale
Lovage is a tall, robust perennial herb whose leaves, stems and seeds taste like an intense, savory blend of celery and parsley. A single long-lived plant can supply a kitchen for years.
- Light
- Full sun to part shade
- Water
- Regular; keep evenly moist
- Difficulty
- Easy
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Overview
Lovage (Levisticum officinale) is a hardy perennial herb in the carrot family (Apiaceae). Native to the Mediterranean and parts of southwest Asia, it has been cultivated in European gardens for centuries.
Every part of the plant carries a strong, celery-like flavor, sometimes compared to the seasoning Maggi, which earns it the nickname "Maggi plant." It was historically valued as both a culinary herb and a folk medicine.
Long-lived and architecturally bold, a mature lovage can tower to 2 metres, making it a striking back-of-border perennial as well as a useful crop.
How to identify it
- Leaves: large, glossy, dark green, divided into wedge-shaped, toothed leaflets resembling oversized celery or flat-leaf parsley
- Flowers: small greenish-yellow blooms in flat-topped umbels in summer
- Stems: thick, hollow, ribbed, celery-like
- Height: a robust clump reaching 1.5-2.5 m when flowering
- Seeds: small ribbed brown seeds with a strong aromatic, celery-like flavor
- Scent: whole plant smells intensely of celery
Care & growing
Light: Full sun to partial shade.
Water: Keep soil evenly moist for lush leaf growth; tolerates occasional dryness once deep-rooted.
Soil: Deep, rich, well-drained loam high in organic matter.
Temperature: Very cold-hardy, through about USDA zones 3-7; dies back in winter and resprouts in spring.
Feeding: Apply compost or a balanced feed in spring; responds well to fertile soil.
Propagation: Sow fresh seed in autumn or spring, or divide established crowns; one or two plants supply most kitchens.
Habitat & origin
Lovage is thought to originate in the Mediterranean region and southwest Asia, and has naturalized in parts of Europe and North America after long cultivation.
It grows readily in temperate herb and kitchen gardens, preferring cool, moist conditions and rich soil, and persists for many years once established.
Uses & benefits
Culinary: Leaves, stems and seeds add a powerful celery-parsley flavor to soups, stocks, stews, salads and potato dishes; the hollow stems can be used like a straw or candied.
Medicinal: Traditionally used as a digestive aid and mild diuretic; the root has folk-medicine history.
Practical: Seeds are used as a seasoning and the plant's bold form makes it a useful ornamental backdrop.
Ecological: The umbel flowers attract bees, hoverflies and other beneficial insects.
Frequently asked questions
What does lovage taste like?
It tastes like a stronger, more savory version of celery with parsley notes, which is why it is often used to flavor soups and stocks in place of celery.
How big does lovage get?
A mature flowering plant can reach 1.5 to 2.5 metres tall, so give it space at the back of a bed.
Is lovage perennial?
Yes, it is a long-lived hardy perennial that dies back in winter and returns each spring, often producing for a decade or more.
Can I use lovage seeds?
Yes, the ribbed seeds have a concentrated celery-like flavor and are used whole or ground as a seasoning, similar to celery seed.
Lovage guides
In-depth guides for identifying, growing, and caring for Lovage.
