Lovage

"Lovage (Levisticum officinale, Koch.), a perennial, native of the Mediterranean region. The large, dark-green, shining radical leaves are usually divided into two or three segments. Toward the top the thick, hollow, erect stems divide to form opposite, whorled branches which bear s of yellow flowers, followed by highly aromatic, hollowed fruits ("seeds") with three prominent ribs. Propagation is by division or by seeds not over three years old. In late summer when the seed ripens, it is sown and the seedlings transplanted either in the fall or as early in spring as possible to their permanent places. Rich, moist soil is needed. Root division is performed in early spring. With cultivation and alternation like that given to , the plants should last for several years. Formerly lovage was used for a great variety of purposes, but nowadays it is restricted almost wholly to confectionery, the young stems being handled like those of Angelica. So far as I have been able to learn, the leaf stalks and stem bases, which were formerly blanched like celery, are no longer used in this way."

"Herbs ... were an ubiquitous feature of the (English) countryside, found in s, woods, and fields. Lovage (Levisticum officinale Koch.), which belongs to the family, is a perennial plant that grows easily and has an -like taste and a celery-like flavour, thus leading to its name as the Maggi plant. Lovage also gives rise to a gentle mouth-tingling gustatory effect due to the presence of , a volatile modulator. Charting the history of lovage's use in cooking, this narrative historical review will hopefully help to draw attention to a versatile and flavourful culinary herb that has largely been replaced in recipes by and/or ."

". Ligusticum levisticum L. This plant is yet to be rarely found in gardens. At the present day, says , Lovage is almost exclusively used in the manufacture of confectionery; formerly the leaf stalks and bottoms of the stems were eaten, blanched like celery. ... The whole plant has a strong, sweetish, aromatic odor, and a warm, pungent taste, and is probably grown now in America, as in 1806, rather as a medicinal than as a culinary herb. It appears to have known to in 1536, who calls it Levisticum officinarum, and www only seen in gardens by Chabræus ... in 1677."

"Probably the easiest of all culinary herbs to grow, lovage bursts up from below ground every spring at about this time. It has a rich, brothy flavour, halfway between and s, which is probably why the herb (despite being a rare find in UK shops) is still a popular ingredient in sauces and gravies on the continent. Lovage plants are vigorous growers, unfussy about site and soil. In fact, bucking the trend for most herbs, which tend to demand sunny, well-drained sites, it’s perfectly at home even on shady sites."