Growing Herbs

This perennial is celery-like in all respects except size: The thick, coarse clumps may reach 1.2-2m tall. Leaves are deep glossy green and are very finely divided and cut, while flowers grow in flat-topped clusters above the foliage. The stalks, seeds, and foliage taste and smell like celery.
Native to southern Europe, particularly the Mediterranean countries, lovage probably was brought to Great Britain by the Romans. It now grows wild in a few parts of northern Europe, England, and Scotland. Lovage was a component of the most ancient herb gardens, and the leaves are one of the oldest salad greens; the stems have been eaten as a vegetable, and the seeds candied as a confection. Herbalists of the 16th century recommended taking lovage for coughs and stomach disorders.

The plant prefers a moist, slightly alkaline, and fairly rich soil well supplied with organic matter. Growth is best in sun or partial shade. Indoors, lovage will survive without direct sun as long as it receives good light. Start from seeds sown in the garden in the late fall to produce seedlings the following spring. You also can sow seeds in containers in the winter and transplant young seedlings into the garden in the spring.

Harvest the leaves when they are young and tender, and use them fresh or dried in soups, stews, and salads. The seeds can be used crushed or whole in the same way. Blanch the stems and eat them like celery or slice them into salads, stews, and soups.

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