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Lovage grew abundantly in the Liguria region of Italy and became an essential ingredient in Italian cooking. This plant is a vigorous grower that prefers a sunny location and moist soil.
An aromatic herb, Lovage has a celery-like odor and a carrot-like root structure. It grows easily as a hardy perennial and will last for years if kept under the correct conditions.
Most parts of this
culinary herb can be used. The leaves have an excellent, warm flavor like a cross between celery and anise, and are delicious with most savory dishes (soups and stews) as well as poultry. The stems are harvested while still young to be used for flavoring primarily in confections. The Lovage stems can be cut in the spring - blanch and eat as a vegetable. Even the seeds can be harvested and used when ground, as a substitute for salt.
Once in bloom, Loveage also attracts many beneficial pollinators to your garden with its fragrant blooms!
Characteristics: Lovage is a hardy perennial perfect for zones 4-8. This vigorous culinary herb has the potential to reach 4 feet tall! Cold hardy to -40 degrees Fahrenheit.
Light: Lovage loves full sun. Be sure to provide it with a minimum of 6 hours of direct sunlight per day.
Water: Water when dry to the touch, avoiding over-watering.
Soil: Lovage will flourish in regular soil and doesn't need much fertilizer. Use: We love to use Lovage in soups, salads, and poultry dishes. The leaves have a celery-like flavor; the stems can be blanched and eaten as a vegetable. A popular herb in Eastern European cuisine.
Lovage is an essential ingredient in our Eastern European Cuisine Kit. Make sure that you try this herb in combination with other fresh herbs vital to any recipe from Eastern Europe.