Lovage

Lovage flowers

Lovage is an erect, herbaceous, perennial plant growing to 1.8–2.5 m (5.9–8.2 ft) tall, with a basal rosette of leaves and stems with further leaves, the flowers being produced in umbels at the top of the stems. The stems and leaves are shiny glabrous green to yellow-green and smell somewhat similar to celery when crushed. The larger basal leaves are up to 70 cm (28 in) long, tripinnate, with broad triangular to rhomboidal, acutely pointed leaflets with a few marginal teeth; the stem leaves are smaller, and less divided with few leaflets. The flowers are yellow to greenish-yellow, 2–3 mm (0.079–0.118 in) diameter, produced in globose umbels up to 10–15 cm (3.9–5.9 in) diameter; flowering is in late spring. The fruit is a dry two-parted schizocarp 4–7 mm (0.16–0.28 in) long, mature in autumn.[3]

The exact native range is disputed; some sources cite it as native to much of Europe and southwestern Asia,[4] others from only the eastern Mediterranean region in southeastern Europe and southwestern Asia,[5] and yet others only to southwestern Asia in Iran and Afghanistan, citing European populations as naturalised.[6][7] It has been long cultivated in Europe, the leaves being used as an herb, the roots as a vegetable, and the seeds as a spice, especially in southern European cuisine.[5]

The leaves can be used in salads, or to make soup or season broths, and the roots can be eaten as a vegetable or grated for use in salads. Its flavor and smell can be described as a mix of celery and parsley, but with a higher intensity of both of those flavors. The seeds can be used as a spice, similar to fennel seeds.[5]

• In the Netherlands, lovage leaves are traditionally cooked with white asparagus and salt;[8] and served with boiled eggs.[9]
• In Romania, the leaves are a preferred seasoning for the various local broths, equally as much as parsley or dill.[10]
• In the UK, an alcoholic lovage cordial is traditionally added to brandy as a winter drink and is or was popular in Cornwall where it was originally added to slightly spoiled smuggled brandy to hide the taste of salt.[11]

The roots, which contain a heavy, volatile oil, are used as a mild aquaretic.[12] Lovage root contains furanocoumarins which can lead to photosensitivity.[13] In Romania it is also used dried and with seeds to conserve and to add flavour to pickled cabbage and cucumbers.[14]

A lovage plant beginning to bloom in June, 2.78 m (9 ft 1 in) tall

The name "lovage" is from "love-ache", ache being a medieval name for parsley; this is a folk-etymological corruption of the older French name levesche, from late Latin levisticum, in turn thought to be a corruption of the earlier Latin ligusticum, "of Liguria" (northwest Italy), where the herb was grown extensively.[15] In modern botanical usage, both Latin forms are now used for different (but closely related) genera, with Levisticum for (culinary) lovage, and Ligusticum for Scots lovage, a similar species from northern Europe, and for related species.[15]

• Media related to Levisticum officinale at Wikimedia Commons