History

Lovage (Levisticum officinale) is making a comeback, with roots tracing centuries back through time. This hardy perennial member of the parsley family is also known as “sea parsley” and “love parsley” — and rightly so, as its seeds were used in a medieval love ­potion. Ancient monastery gardens also sported this versatile herb. In the Middle Ages, Charlemagne, the emperor of the Holy Roman Empire, so esteemed lovage that he decreed that it be grown in all his gardens.

Like many other ancient herbs, lovage originated in the Mediterranean region. Although its common names have romantic references, “lovage” is actually an alteration of the genus name Levisticum, which, as an alteration of Ligusticum (another genus in the carrot family), refers to the plant’s Ligurian origins. The Romans probably brought it to Britain, and from there it traveled to the American colonies. The colonists found lovage hardy, easy to grow with minimal attention, and wholly useful, from the roots to the seeds. 

The roots, stems, and leaves of lovage have long been used medicinally, especially as a diuretic. Chewing the leaves was said to sweeten the breath, and the seeds were crushed and taken for improving digestion. American colonists also chewed the roots to stay alert.

Lovage once had cosmetic uses as well. A tincture of the leaves was made to clear up skin rashes and spots, and it was placed in baths for fragrance and cleansing. Lovage also worked as an air freshener: medieval women wore it around their necks to ward off odors. Today, its fragrance calls up images of the cloistered gardens of medieval monasteries in southern France, or the ancient herb gardens in the Italian Alps, where lovage is believed to have been first cultivated.

• Digestive Issues
• Urinary Tract Infections
• Inflammation

• Rub your salad bowl with fresh lovage before adding your ingredients.
• Make a lovage bouquet garni: 1 tablespoon chopped lovage, 1 tablespoon chopped parsley, 1 teaspoon savory, 6 whole peppercorns, and a bay leaf in a muslin bag and tie shut.
• Cut off the hollow stems and use them as drinking straws.
• Grate the roots of mature plants and add to salad dressing for flavor.
• Make a skin cleanser with 1 cup chopped lovage leaves, 3/4 cup white wine vinegar, and 1-1/2 cups distilled water. Steep the mixture overnight, and strain.
• For a relaxing bath, pour 1 quart of boiling distilled water over 1 cup lovage leaves, 1/2 cup lovage root, 1/2  cup fresh mint leaves, and 1 tablespoon eucalyptus leaves. Let steep until liquid is just warm, then strain and add to bath water.
• Dry flower stalks to use in wreaths and flower arrangements, or as brushes for basting meat on the grill.