lovage plant seeds Lovage – UJAMAA SEEDS

lovage plant seeds Lovage – UJAMAA SEEDSLevisticum officiale ~ 200 seed per pack Germination rate: 78% Nov 2025 Packed for 2026 Origins & History Lovage is a perennial herb native to the Mediterranean region, with deep cultural and culinary roots stretching back to ancient times. It was widely used by the Greeks and Romans, who valued its strong flavor and medicinal qualities, and it later spread throughout Europe with monastic gardens. In medieval times, lovage was a staple in monastery

Levisticum officiale   

~ 200 seed per pack 

Germination rate: 78% Nov 2025 Packed for 2026

Origins & History

Lovage is a perennial herb native to the Mediterranean region, with deep cultural and culinary roots stretching back to ancient times. It was widely used by the Greeks and Romans, who valued its strong flavor and medicinal qualities, and it later spread throughout Europe with monastic gardens. In medieval times, lovage was a staple in monastery apothecaries for digestive and respiratory ailments. Over centuries, it became a beloved heirloom variety, particularly in Central and Eastern Europe, where it remains tied to traditional soups and broths.

Appearance & Characteristics

Lovage is a tall, hardy perennial that can reach up to 6 feet in height. It has hollow stems resembling celery, glossy dark-green leaves that look similar to flat-leaf parsley, and clusters of small yellow-green flowers that bloom in midsummer. Its aroma and flavor are strong—somewhere between celery and parsley but more pungent and spicy. Once established, lovage develops a deep taproot, making it a long-lived plant that thrives with minimal care.

Culinary Uses

All parts of the lovage plant are edible and flavorful. The leaves are often used fresh in soups, stews, salads, and stocks, lending a bold celery-like taste. The stems can be candied or used as straws for tomato-based drinks like Bloody Marys. Seeds are aromatic and used as a spice, similar to fennel or anise, often incorporated into breads, pickles, and cheese. Even the roots can be eaten, historically used as a vegetable or for medicinal teas. Because of its intensity, lovage is typically used sparingly.

Growing Tips

Lovage is well-suited for USDA Zones 3–9, making it a versatile perennial across much of North America. It prefers rich, well-drained soil and a sunny to partially shaded location. Because it grows tall and wide, allow ample space in the garden. Sow seeds about ¼ inch deep, either indoors in early spring or directly outdoors once the soil warms. Germination can be slow, so patience is required. Once established, lovage requires little maintenance aside from mulching and occasional feeding. It is cold-hardy and will return year after year.

Harvesting Guidance

Leaves can be harvested once plants are well-established, typically in their second year for a strong yield. Regular cutting encourages fresh growth. The best time to harvest leaves is in the morning after the dew has dried, when essential oils are most concentrated. Seeds should be collected in late summer once flower umbels dry and turn brown. Roots may be dug up in autumn of the third or fourth year if desired. For long-term use, leaves can be dried or frozen, and seeds stored in airtight jars.

In summary, lovage is a distinctive herb with a strong flavor reminiscent of celery, parsley, and anise. It is used as a culinary herb to flavor a variety of dishes and has a history of use in traditional medicine. If you decide to grow lovage or use it in your cooking, remember to use it sparingly due to its intense flavor.