Lovage

Levisticum officinale

herb

Cut leaves, close to those of celery, of a tall perennial umbellifer with a strong celery taste; a few leaves flavour stocks and soups. Its wild form grows from the Alps to the Caucasus.

Origin

Persia and Eastern Mediterranean

Season (United States)

May to October

Preparation

A few leaves are enough, fresh or dried, in a stock, soup or stew, like a very strong celery; shredded, they also go raw into salads, sparingly.

Molecules

Flavonols (quercetin) · ChlorophyllIn small amounts, not counted Rosmarinic acid · Falcarinol

Did you know?

In French it is also called perpetual celery or Maggi herb; Charlemagne already recommended growing it.