Lovage

Also known as Love Parsley, Sea Parsley, Lavose, Liveche, Smallage and European Lovage.

From the family Apiaceae.

Originally from the Mediterranean area, Lovage grew near the mountains of Greece and in the south of France. It was formerly used in medicine and cooking. Centuries ago Lovage became established in Britain and was among the most cultivated medicinal herbs. It was grown for its roots, stems, leaves and seeds. Today Lovage is on of the lesser known herbs. Its leaves were laid in traveller's shoes to revive weary feet and were once used as an aphrodisiac in the 16th century. It was often combined with Anise and Fennel and considered an important remedy for jaundice. In Austria Lovage is carried in processions on Corpus Christi to be blessed and then used as a prophylactic to ward off stormy weather and evel spirits. Serbian, Slovakian and Ruthenian maidens carried the consecrated root for succes in love and Slovenian brides used the herb to divine whether their marriage was to be peaceful. As a cure for unrequited love, the root was buried when the sun stood in the zodiacal sign of Aries and was then dug up and worn as an amulet.

Pick leaves in early summer. Cut seed heads when seeds start to turn brown, hang upside down in a paper bag. Dig up root for drying in the autumn of the 2nd or 3rd season.

The leaves, stems or seeds impart celery like flavour to herbal vinegars. Fresh leaves and stems can be used in salads and fresh or dried leaves can be added to soups, stews and stocks (cook as you would spinach). Whole or ground seeds flavour pickling brines, pastries, breads, rice, mashed potato, cheese spreads, dressings and sauces. If using the rootstock, remove the bitter tasting skin and cook as a vegetable.

Can be used in flower arrangements. Add the seeds and leafy stems to pot pourris. Makes a refreshing addition to bath water, also a deodorizing skin wash and hair conditioner to strengthen the hair.