Lovage (Levisticum officinale), an ancient and versatile herb, once held a prominent place in kitchens and gardens across Europe and Asia. Its robust flavor, medicinal properties, and culinary flexibility made it a household staple from ancient times through the medieval period. However, in modern times, lovage has fallen out of favor, leaving many unfamiliar with this aromatic plant. But for anyone passionate about cooking or herbal medicine, lovage is a must-have addition to your garden.
A Brief History of Lovage
Lovage was widely cultivated in ancient Roman and Greek gardens, where it was valued both as a culinary ingredient and a healing herb. Medieval monks continued this tradition, growing lovage in monastery gardens for its medicinal uses. Its Latin name, Levisticum, stems from the belief that the herb had a strong connection to the Alps, though it was widely used throughout Europe. Eventually, lovage made its way into early English gardens, becoming a favorite among herbalists and cooks.
The Entire Plant is Useful
One of the most remarkable aspects of lovage is that every part of the plant can be used. From the leaves and seeds to the roots and stems, lovage offers culinary and medicinal versatility. Here’s how each part of the plant can be used:
- Leaves: The large, dark green leaves resemble celery but with a more intense flavor. They can be used fresh in salads, soups, or stews, or dried for seasoning.
- Stems: Lovage stems can be cooked like celery or used to add flavor to broths and stocks. They also make great natural straws for cocktails or tomato juice.
- Seeds: Lovage seeds can be harvested and used as a spice, similar to fennel or cumin, to add a warm, slightly bitter flavor to dishes.
- Roots: The roots can be harvested in autumn and used in soups or boiled like root vegetables. Lovage root has also been traditionally used in herbal medicine to aid digestion and relieve gas.
Culinary Uses of Lovage
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