Grown organically at KoruKai Herb Farm, Banks Peninsula. Free from synthetic fertiliser, pesticides and herbicides.
Lovage has long been cultivated in Europe, the leaves being used as a herb and soup ingredient, the roots as a vegetable, and the seeds as a spice, especially in southern European cuisine. It is part of the Apiacaea family and closely related to carrot, celery, and parsley.
My grandmother in Germany used to call it "Maggi-Kraut" as it resembles the spice mixture that Maggi uses for their soups. We love it in soups, broths and stews of all sorts.
We have it growing in our food forest.
You will receive a dormant crown without leaves. Plant it in the soil so that the growing bud is just under the soil surface.
See image below with an example crown and growing bud.
Growing Conditions
Grow in average, medium moisture, well-drained soil in full sun to part shade. Prefers moist, loamy soil in full sun. Periodic hard cut-back of some stems during the growing season will encourage production of a continuing supply of fresh, new leaves. Easily self-seeds if seeds are not harvested or otherwise removed. It is not weedy at all and can be easily removed where it is unwanted. It's a low maintenance plant that provides plenty of leaves and stems to flavour soups.
Planting
Choose a permanent spot in your garden, orchard, food forest or herb garden. It will die back each autumn and reemerge in spring, so make sure to mark the spot to avoid digging it up accidentally in winter. Prepare area with well rotted manure, vermicast or compost and, if planting more than one, space plants 60 cm apart. Find the growing tip and bury the whole crown with the tip just under the soil surface. Mulch with autumn leaves or straw to prevent birds from digging around the crown. Mark the spot with a stick. They can stay in the same spot for years. Mulch with compost and autumn leaves every winter to feed the crowns. Water deeply and often until the plant is well established, especially during dry spells and the first summer.
Uses
Lovage is a culinary herb that is often grown in herb gardens for the celery-like flavor of its leaves, stems, roots and seeds. Leaves are used in flavoring salads, vegetable soups, bone broths, sauces, stews and vegetables. Seeds are used in meat dishes, casseroles and soups. Roots can be grated for use in salads or used to make tea. Although lovage is primarily considered an herb, the stems can be blanched and used as a vegetable.
Harvest
Harvest lovage leaves and stems often throughout the growing season to encourage new growth. Flavor is best when leaves and young and tender, and before the plant begins to flower. The hollow stalks are harvested by cutting it close to the base of the plant. Allow lovage to flower to obtain its tasty seeds. Remove seed heads in late summer when dry and brown. Place them in a paper bag and rub between your fingers to release the seeds.
When your lovage plant is 2 to 3 years old, you can start to harvest the roots. Dig up a section of roots with a garden fork before the plant flowers. Wash them well and slice into ½ inch segments. Allow them to dry thoroughly. Lovage roots should be peeled before using.
For storing the leaves for winter soups, dry lovage sprigs upside down in a warm, dark spot. The quicker you can dry them, the better they will retain their flavor. You may also use the oven or a dehydrator for faster drying times.
Cooking Ideas with Lovage
- Lovage Tea: Lovage tea, served hot or iced, is an invigorating beverage indeed! To make, steep 1 teaspoon of finely chopped lovage leaves or shredded roots in a cup of boiling water for 5 minutes. Strain and enjoy.
- Sauteed Lovage Stalks: Makes a quick and easy side dish. Fry lovage stalks in butter or coconut oil, add a little salt and pepper to season and fry for about 5 minutes.
- Vegetable Soup with Lovage: Add finely chopped lovage leaves to soups with onions, potatoes, bone broth, carrots etc.
- Potato Salad with Lovage: Freshly chopped lovage leaves added to a potato salad makes for a great side dish.
- Lovage Salt: Dry lovage leaves and mix with sea salt for a great and simple seasoning for roasted meats, vegetables, soups and salads. Some dry lovage seeds can also be added.
- Lovage infused vinegar: Add some flavour to vinegar by infusing it with lovage. Fill a jar halfway with freshly chopped lovage leaves and stalks and top up with vinegar of your choice. We use homemade apple cider vinegar. Make sure everything is well submerged, use a weight if necessary. Seal jar and put in a dark spot for two weeks. Strain and store ready for using.
