lovage

Originally native to the Middle East and Southern Europe, this plant was already a popular spice, medicinal herb and aphrodisiac in ancient times. It was believed to have a sexually stimulating effect, and its root was used to prepare all manner of wondrous elixirs and magic potions. These magic potions were said to be capable of making even the most reserved women receptive to love.

In Central Europe, a tea was brewed for similar purposes, and the seeds were a popular ingredient in dishes believed to have aphrodisiac properties. Lovage was even used in cakes and biscuits, such was the conviction in its efficacy.

Owing to its strong scent, lovage was also worn as an amulet or used as incense to ward off witches and sorcerers.

Whether these effects actually materialised remains unproven to this day. It is interesting to note in this context that the name ‘lovage’ does not derive from a description of the plant’s effects as a ‘love herb’, but is a Germanisation of the Latin name = Levisticum. The flavour of lovage is reminiscent of the seasoning mix developed in 1880 by the miller Julius Maggi, although lovage was never actually used as an ingredient in it.

Vigorous and lush, tall and upright, the perennial lovage takes its place in the herb garden. It requires nutrient-rich, slightly moist, humus-rich soil and a semi-shaded position. In these conditions, this umbellifer will thrive and develop into a stately plant reaching up to two metres in height. It has pinnate, yellow-green leaves, and from June to August, pale yellow flowers appear in compound umbels on a strong, hollow stem.

When growing lovage in pots, its requirements for location and soil must also be taken into account. The pot should be large and deep enough to accommodate the root runners. Furthermore, lovage requires a nutrient-rich growing medium and sufficient moisture.

To propagate the plant, divide old clumps; for larger quantities, the plant is propagated by sowing seeds. The leaves are harvested fresh on an ongoing basis or in spring before flowering. The young, succulent stems can also be cut in spring. The roots are harvested in the autumn of the third year and dried in a well-ventilated, shaded place.

In folk medicine and phytotherapy, it is primarily the root that is used. It is administered in powdered form or prescribed as a tea. Occasionally, it is also found as an ingredient in a bitter liqueur.

Thanks to its active constituents, lovage has been proven to be an effective remedy for rheumatic complaints, bladder and kidney disorders, stomach problems and indigestion, as well as migraines. The essential oil contained in the root has diuretic, anti-flatulent, antispasmodic, diaphoretic and blood-purifying properties. Furthermore, lovage provides us with a wealth of minerals such as magnesium, iron, etc.

The daily use of lovage as a popular herb has a generally positive, invigorating and fortifying effect on people, whilst also regularly supplying the body with valuable minerals. However, care should be taken with the dosage. Lovage is highly aromatic and can therefore easily overpower a dish.

The leaves are primarily used as a warm, aromatic herb. Whether fresh or dried, they are excellent as a seasoning for stews, salads, sauces, meat stocks and much more. Lovage develops its full flavour best when cooked right from the start.

Young, tender shoots and leaf stalks are particularly tasty; they can be blanched and enjoyed as a delicious spring vegetable. Candied lovage stalks are also a delicacy. The seeds can be used to add a subtle flavour to soups and breads.