L is for ... Lovage

It is believed lovage originated in Asia. While it is widely unheard of through a lot of the world, loveage is still in common usage through parts of Southern and Central Europe. It was used frequently in Roman cooking and spread to other parts of Europe later.

The leaves and root resemble celery in flavour and aroma, celery is often suggested as a substitute should lovage not be available though the flavour is not nearly as strong.

The plant is a hardy perennial and grows from 5- 6 feet in height.

Lovage is still primarily used in cooking from Southern and Central Europe, especially areas of Italy.

Leaves can be used to flavour soups and casseroles. The stems can be blanched like celery or candied like angelica. The roots can be peeled and cooked as a vegetable. Its seeds, or fruit, are added to breads and other baked goods. The powdered root is sometimes used as a condiment.

Lovage has a very strong aroma and taste so should be used sparingly at first.

Lovage is better known for its medicinal uses. The roots have a diuretic effect and may be found in herbal preparations. Teas made from the dried leaves are good for sore throats. A cordial used to ease stomach upset was brewed from lovage, yarrow, and tansy.

Other uses for lovage include aiding digestion, easing flatulence, easing water retention and it can be used as a deoderant.

It was grown frequently in cottage and monestary herbal gardens as all parts of the plant could be used for culinary or medicinal purposes.

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