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Lovage

Herbs

Lovage

Levisticum officinale

One established plant can become a towering perennial supply of bold celery-like leaves, stems and seeds.

PerennialCelery flavourHuge harvest
In stock£8.99

Each plant is grown in small batches and cared for individually before dispatch. Because these are living plants, their appearance naturally changes with the season — they may be compact and freshly potted at some times of year, or taller and more established at others. Plants are supplied healthy, well rooted and ready to continue growing on.

LifecyclePerennial (dies back in winter and regrows each spring)
PositionFull sun to partial shade
SoilDeep, fertile soil with good moisture retention. Give it space and feed the soil rather than trying to squeeze it into a tiny herb pot.
Garden sizeGrows 90–180 cm tall, spreading up to 90 cm wide
ContainerNeeds a large container (minimum 45 cm deep and wide); thrives best in open ground
Historic erasMedieval

Why it belongs in a forgotten garden

Lovage — the story

Why grow it?

Lovage is the herb for anyone who thinks celery never tastes celery-like enough. One mature perennial can become enormous and produce leaves, stems and seeds year after year.

History & context

A bold, aromatic herb with a powerful celery-like flavour, Lovage (Levisticum officinale) was once a staple in apothecaries and kitchens alike. Known for its commanding presence, just one plant can flavour an entire garden’s worth of meals. It's a confident, singular addition that offers a significant return, cementing its place as a favourite of gardeners and cooks.

Explore its place in Medieval garden history.

Growing guide

How to grow Lovage

Soil & position

Deep, fertile soil with good moisture retention. Give it space and feed the soil rather than trying to squeeze it into a tiny herb pot.

Light: Full sun to partial shade

Water

Water well while establishing and during prolonged drought; large leaves transpire heavily in hot weather.

Propagation

Grow from seed or divide mature crowns. Our own sowings have germinated well without cold stratification; if seed remains stubborn, a cold treatment can be used as a fallback rather than the default.

Sowing referenceSow Oct–Nov, sprouts Mar–AprDepth: 0.5 cm • Cold treatment: Yes

Ongoing care

Cut flower stems if you want to prioritise leaves, or let some mature for seed. Divide large crowns if they become congested.

From garden to kitchen

Harvesting & eating it

When to harvest

Leaves from spring into autumn; hollow stems when young; seeds once flower heads dry.

Pick young leaves from spring onwards and cut stems as required. Allow some flower heads to mature if you want the aromatic seeds.

What is edible?

Leaves, young stems and seeds.

Flavour & cooking

With a bold, celery-like flavour, every part of the Lovage plant is edible. The leaves add a deep, rich note to soups and stews, while the stems can be candied or simmered in broths. The seeds are also a fantastic, bold spice.

Food value

Because the flavour is powerful, Lovage is usually eaten in modest quantities. Its main kitchen value is replacing or reinforcing celery-like flavour.

VitaminsVitamin C and B-group vitamins
MineralsPotassium
Also providesAromatic oils; leaves, stems and seeds are all culinary

Worth knowing: Lovage is used much like a powerful celery-flavoured herb, so a little goes a long way. The leaves still contribute useful vitamins and minerals alongside their intense aromatic character.

Traditional medicinal uses, where mentioned in the historical material, are included as history rather than medical advice.

Kitchen idea

Lovage, leek & potato soup

A small amount of Lovage makes a simple potato soup taste much more complex.

You’ll need

  • 500 g potatoes, diced
  • 1 leek, sliced
  • 1 small onion, chopped
  • 8–12 young Lovage leaves, chopped
  • 1 tbsp butter
  • 800 ml vegetable or chicken stock
  • 100 ml milk or cream, optional
  • Black pepper

Method

  1. Soften the leek and onion in butter for 8 minutes.
  2. Add potatoes and stock, bring to a simmer and cook until the potatoes are tender.
  3. Add most of the Lovage for the final 3 minutes.
  4. Blend until smooth, adding milk or cream if wanted.
  5. Season with black pepper and finish with a little finely shredded fresh Lovage.

How tough is it?

Resilience, pests & garden value

Resilience

A truly robust and dependable perennial, Lovage is highly resistant to common pests and is built for the long haul. It grows with very little fuss and returns reliably each spring, providing a continuous harvest for years to come.

Pests & practical problems

Usually vigorous and trouble-free. Aphids may appear on soft growth; slugs can damage young shoots.

Wildlife value

Large umbels are excellent for hoverflies and other beneficial insects when allowed to flower.

Growing in a container

Needs a large container (minimum 45 cm deep and wide); thrives best in open ground

Container plants generally need more frequent watering and feeding than the same plant in open ground.

Ready to grow it?

Lovage

Each plant is grown in small batches and cared for individually before dispatch. Because these are living plants, their appearance naturally changes with the season — they may be compact and freshly potted at some times of year, or taller and more established at others. Plants are supplied healthy, well rooted and ready to continue growing on.

£8.99Add to basket above

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