Lovage is a bold, celery-scented perennial herb that grows tall and commanding in the garden, reaching 3 to 6 feet depending on growing conditions and variety reports. From zones 4 to 8, this frost-hardy member of the parsley family produces tender, deeply divided dark green leaves that smell unmistakably of celery but taste sweeter and richer. Ready to harvest in 80 to 89 days, lovage rewards patient gardeners with edible leaves, stems, roots, and seeds that transform soups, stews, and sauces with a distinctive savory depth. Small greenish-yellow flowers bloom in late spring, adding a delicate touch to the plant's substantial presence.
12
Full Sun
Moderate
4-8
72in H x 36in W
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Moderate
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Lovage tastes like celery's more refined cousin, with a flavor that's sweeter, richer, and deeper than the common vegetable. Just a handful of finely chopped leaves brings a memorable essence to nearly any savory dish, making it one of the most underappreciated secrets in the herb world. The plant itself is equally impressive, reaching 6 feet tall in ideal conditions with lush, parsley-like foliage that's both beautiful and edible from leaf to root. Its hardiness across zones 4 to 8 and remarkable deer resistance mean you can let it naturalize in the garden without constant vigilance.
Lovage leaves, fresh or dried, are the primary culinary treasure. A few finely chopped leaves transform salads, soups, stews, sauces, and cooked vegetables with rich celery-like flavor that's subtly sweeter than the vegetable itself. The seeds carry the same distinctive taste and are used in meat dishes and seasonings. Even the roots and stems are edible, adding depth to broths and stocks. Beyond cooking, lovage has long been valued in herbal medicine traditions for its digestive and mild antiseptic properties.
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Start seeds indoors at soil temperatures between 50 and 65 degrees Fahrenheit. Begin indoors 6 to 8 weeks before your last spring frost date, allowing seedlings adequate time to develop before transplanting.
Transplant seedlings outdoors after the last frost date when soil has warmed and plants are well-established. Space transplants 12 inches apart, with rows 12 inches apart. Harden off seedlings gradually by exposing them to outdoor conditions over 7 to 10 days before permanent planting.
Direct sow seeds in early spring as soon as soil is workable, or in fall for spring germination. Press seeds lightly into soil; they benefit from light exposure for germination. Keep soil consistently moist until seedlings establish.
Begin harvesting leaves once plants are well-established, typically around 80 to 89 days after planting. Pinch or cut outer stems and leaves regularly to encourage bushy growth and prevent flowering if leaf production is your goal. Leaves can be harvested fresh year-round in mild climates, or cut and dried for winter storage. Seeds are ready to harvest when they turn brown and dry on the plant; collect them just before they drop. Roots can be dug in fall for culinary or medicinal use.
Periodically cut back some stems hard during the growing season to encourage production of tender new leaves and maintain a bushier form. This prevents the plant from becoming leggy and extends the harvest window. Remove flower stalks promptly if you want to prioritize leaf production, or leave them standing if you're harvesting seeds for culinary use.
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“Lovage originates from the Mediterranean regions of Southern Europe, where it has been cultivated for centuries as both a culinary and medicinal herb. The single cultivar of Levisticum officinale was preserved and refined through generations of European gardeners who recognized its exceptional flavor and health-promoting properties. Today it remains available as a non-GMO heirloom through seed companies, carrying forward the heritage of European herb gardening traditions directly to home gardeners.”