Lovage
Lovage (also known as maggi herb) is a robust, aromatic culinary herb with a pronounced celery-like character. It is mainly used to give extra depth to soups, stocks, stews and pulses, usually in small quantities because the flavour can quickly become dominant.
Latin name: Levisticum officinale
Origin: Southern Europe and Western Asia
Plant family: Carrot family (Apiaceae)
Height: 100–200 cm
Flowering period: June–August
Lifespan: perennial
Description
Lovage is a robust perennial herb that grows into a substantial plant in the garden, with hollow stems and large, glossy leaves. Its aroma is reminiscent of celery and stock, which explains why it is so highly valued in the kitchen as a flavouring herb. In summer, it produces umbrella-shaped yellow-green flower heads typical of the carrot family. Both the leaves and the stems can be used; the seeds can also be used as a spice.
In the kitchen
Lovage has a strong, savoury and aromatic flavour, with clear celery notes and a lightly peppery undertone. It works beautifully in stock, pea soup, lentil dishes, stews and sauces, but also in potato dishes or with mushrooms. It is best used sparingly: a few leaves or a small piece of stem is often enough. Add the leaves preferably towards the end of cooking for a fresher aroma; with longer cooking, the flavour becomes rounder and more stock-like. Classic combinations include onion, carrot, celeriac, bay leaf, thyme, black pepper and pulses.
In the herb garden
Lovage likes fertile, moisture-retentive soil and grows best in sun to partial shade. Give the plant space, as it can grow vigorously and forms a larger clump year after year. You can harvest leaves regularly from spring onwards; preferably do not cut everything back at once, so the plant retains its strength. During dry periods, extra water helps keep the leaves tender. For tidier growth, old foliage can be removed in spring, and after flowering the umbels can be cut back if you do not want the plant to self-seed. Lovage is hardy and will regrow naturally in spring.
