Lovage: varieties, growing and uses

How to create your own herb-growing space

This article deliberately chooses one botanical plant. RHS describes lovage as one common species; three cosmetic sales names would misrepresent the range. Inspiration lies in use and growing: substantial plants behind moist herb beds or young ones in huge kitchen tubs.

Choose a suitable growing position

Put lovage where bases remain accessible. Impressive mature plants behind dense beds are hard to harvest. Compare two cups of identical vegetable soup, one plain and one with a tiny chopped leaf. Learn your plant's aromatic contribution.

From plant to kitchen

If space permits, reserve part of the plant for flowering. Umbels differ from young leaf harvests and can eventually give seed. Decide which matters most: removing every flower stem cannot coincide with expecting seed.

Plan the next harvest

Small seedlings are not established supply plants. Let roots and strong bases develop; compare with older purchased plants if available. Record tub watering too: much foliage over little compost needs attention. Check roots first if leaves wilt.

Scent, flavour and use

Strongly celery-like, also known as maggi plant. Start with little leaf: the name is a flavour comparison, not an indication that the plant is a ready-made stock mixture.

Care, cutting and harvesting

Fertile, moisture-retentive but well-drained soil, sun to light shade. A mature plant needs plenty of space; a pot must be large and deep.

Remove flower stalks for a longer leaf harvest if seed is not the aim. Cut back dead top growth in autumn.

Take young leaves from an established plant. Let seedlings grow first; harvest seed-grown plants only lightly once sufficiently established.