Lovage
Levisticum officinale
herbLovage is the forgotten herb that should be in every kitchen garden: a 6 to 7 ft hardy perennial with the bright flavor of parsley, savory depth of celery, and a whisper of anise, all in one plant. The leaves are an instant one-herb seasoning blend for soups, stews, and stocks, and the hollow stems can be used as crunchy straws for Bloody Marys (a classic British use).
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Sun
full sun
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Water
Every 3 days
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Harvest
~90 days
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Difficulty
easy
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Lifecycle
perennial
Comes back every year
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Spacing
3 ft apart
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Planting Depth
1/4 in for seeds; crown at soil line for transplants
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Soil pH
6.5-7.5
Growing Details
Soil Type
Rich, moist
Hardiness Zones
Zones 3 – 8
When to Fertilize
Light feed in early spring as growth restarts
Fertilizer
Compost or balanced 10-10-10
🌱 Growing Guide
Plant in full sun to light shade on rich moist soil. Hardy in zones 3 to 8 as a long-lived perennial. Lovage grows to 6 ft or more and needs room; space 3 ft from neighboring plants. Start from seed in early spring (germinates slowly) or from divisions in spring or fall. Mulch heavily to keep roots cool. The plant dies back in winter and re-emerges in early spring with a strong flush of new growth.
Planting Calendar
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Direct sow
Apr 1
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Projected first harvest
Jun 30
JJan
FFeb
MMar
AApr
MMay
JJun
JJul
AAug
SSep
OOct
NNov
DDec
✅ Plant alongside
Good neighbors that attract beneficial insects or deter pests
- Tomatoes: Strong aromatic foliage may improve tomato flavor
- Beans: Lovage is a heavy feeder; beans fix nitrogen nearby
- Potatoes: Lovage may repel Colorado potato beetle around the bed
- Onions: Aromatic partner that shares perennial bed conditions
🛡️ Pest & disease prevention
Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide
Blast with water, encourage ladybugs and lacewings
Pinch and destroy infested leaves; the strong aroma usually deters miners
Apiaceae family member; rotate beds and cover with floating row cover if pressure is high
Iron phosphate bait around new spring growth
🌾 Harvest & storage
Start harvesting in year 2 when plants are well established. Cut leaves at the stem; the celery-parsley-anise flavor is most intense in young tender leaves. Take no more than one third of the plant at a time. Use chopped fresh in salads, soups, stews, herb butters, and stocks (lovage replaces celery beautifully). Stems can be used as drinking straws for tomato juice and Bloody Marys. Seeds harvested in late summer can be used in baking like fennel seed.
🥗 Nutrition & benefits
Culinary value: Lovage is the most concentrated source of the celery-flavor compounds (sedanenolide and other phthalides) of any garden plant, with more flavor punch than celery seed or stalks. The leaves are also high in vitamin C, vitamin A, and the antioxidant quercetin. Traditionally used in European folk medicine as a mild diuretic and digestive.
For educational and informational purposes only. HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.