Lovage - Levisticum officinale

Lovage – robust, savory traditional medicinal herb with an aromatic celery‑like flavour. 

Long‑lived medicinal and culinary herb with an intense, savory‑aromatic flavour and a high content of essential oils. It grows robustly, is winter‑hardy, and is suitable for open ground, containers and naturalistic gardens. The long‑lived perennial can reach many years of age and is ideal for self‑sufficiency and ecological herb cultivation.

  Origin & History

Lovage is a very old perennial medicinal and culinary herb. Botanically, it originates from the mountainous regions of Afghanistan and Iran, where the wild form is native to temperate, montane habitats. From there, the plant reached the Mediterranean region via early trade routes and was already cultivated in antiquity by the Greeks and Romans as a medicinal and culinary herb. The name “lovage” derives from the Latin levisticum, historically associated with Liguria, although the species is not native there. In everyday language it is called “Maggikraut” because its intense aroma resembles the well‑known seasoning. It belongs to the carrot family (Apiaceae), the subfamily Apioideae, and is the only species in the genus Levisticum.

In the early Middle Ages, Lovage spread through monastic and farmhouse gardens across Europe and became a staple of traditional European herbal and medicinal plant culture. Its digestive and diuretic properties made it a valued medicinal herb and a versatile natural remedy. Owing to its long history of use, its characteristic celery‑like aroma and its robust, long‑lived nature, lovage remains one of the most important traditional medicinal and culinary herbs of Europe.

 Appearance & Characteristics

The plant is perennial and herbaceous, forming strong, upright, hollow stems with large, dark green, pinnate leaves. The yellowish‑green flowers appear in summer in large umbels and are highly visited by pollinators. It develops a strong taproot and is hardy to around −34 °C.

Plant details:

• Height: Very tall, 100–200 cm (occasionally up to 250 cm)

• Form: Upright, strongly branched

• Leaves: Pinnate, dark green

• Flowers: Yellowish‑green, in umbels

• Flavor: Savory‑aromatic, celery‑like

 Usage & Cultivation Highlights

Lovage is ideal for soups, stews, broths, sauces and salads. Its leaves, roots and seeds contain essential oils and have traditionally been used for digestive discomfort. As a tea, it has a soothing effect on the stomach and intestines. The roots are also used to make tinctures and liqueurs. In addition, it enhances herb butter, seasoning oils, vegetable dishes and fillings, adds flavour to pickled vegetables and ferments, and is suitable for drying, freezing and herb salts. The seeds are used as a spice for bread, meat dishes and spirits, and the leaves serve in the kitchen as an intense natural substitute for Maggi seasoning.

The plant grows reliably in open ground and in large containers. Lovage is perennial, persistent and winter‑hardy, showing great robustness and high yields. Its flowers attract numerous beneficial insects such as bees and hoverflies. Leaves can be harvested continuously, and roots from the second year onward. Waterlogging should be avoided. Thanks to its strong taproot, it is particularly drought‑tolerant once established and easily withstands cooler summers. It reliably resprouts each spring, grows quickly and forms stable, vigorous clumps for many years. Its intense aroma remains even during dry periods, and the plant is largely resistant to pests, making it a low‑maintenance, long‑lived and highly rewarding crop for herb and natural gardens.

Compared to other members of the Apiaceae, Lovage is a traditional, strongly aromatic medicinal and culinary plant – ideal for anyone who values low‑maintenance, long‑lived herbs with a strong flavour and high ecological value.