Lovage

Lovage (Template:IPAc-en Template:Respell; Levisticum officinale) is a perennial plant, the sole species in the genus Levisticum in the family Apiaceae, subfamily Apioideae.<ref>Template:Cite book</ref><ref>Template:Cite journal</ref> It has been long cultivated in Europe and the leaves are used as a herb, the roots as a vegetable, and the seeds as a spice, especially in southern European cuisine. Its flavour and smell are reminiscent both of celery and parsley, only more intense and spicier than either. The seeds can be used in the same way as fennel seeds.

Description

File:Levisticum officinale 002.jpg

Lovage flowers

Lovage is an erect, herbaceous, perennial plant growing to Template:Convert tall, with a basal rosette of leaves and stems with further leaves, the flowers being produced in umbels at the top of the stems. The stems and leaves are shiny glabrous green to yellow-green and smell somewhat similar to celery when crushed. The larger basal leaves are up to Template:Convert long, tripinnate, with broad triangular to rhomboidal, acutely pointed leaflets with a few marginal teeth; the stem leaves are smaller, and less divided with few leaflets. The flowers are yellow to greenish-yellow, Template:Convert diameter, produced in globose umbels up to Template:Convert diameter; flowering is in late spring. The fruit is a dry two-parted schizocarp Template:Convert long, mature in autumn.<ref>Interactive Flora of NW Europe: Levisticum officinale (Lovage)</ref>

Taxonomy

Carl Linnaeus used the basionym Ligusticum levisticum in Species Plantarum to refer to lovage. <ref>Template:Cite book see also Species Plantarum</ref> Levisticum officinale was described later by W.D.J. Koch and published in Novorum Actorum Academiae Caesareae Leopoldinae-Carolinae Naturae Curiosorum in 1824.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Etymology

File:Unser Liebstöckel.jpg

A lovage plant in Germany beginning to bloom in June, Template:Cvt tall

The name "lovage" is from "love-ache", ache being a medieval name for parsley; this is a folk-etymological modification of the older French name {{#invoke:Lang|lang}}, from late Latin {{#invoke:Lang|lang}}, in turn thought to be a modification of the earlier Latin {{#invoke:Lang|lang}}, 'of Liguria' (northwest Italy), where the herb was grown extensively.<ref name="OED">Template:Cite OED</ref> In modern botanical usage, both Latin forms are now used for different (but closely related) genera, with Levisticum for (culinary) lovage, and Ligusticum for Scots lovage, a similar species from northern Europe, and for related species.<ref name="OED" />

Distribution

Levisticum officinale is native to Afghanistan and Iran,<ref name=powo>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> but has been introduced to most of Europe, and parts of Southeast Asia, North and South America.<ref name=powo/> It has been long cultivated in Europe, the leaves being used as a herb, the roots as a vegetable, and the seeds as a spice, especially in southern European cuisine.<ref name="Huxley">Template:Cite book</ref>

Health concerns

Lovage root contains furanocoumarins which can lead to photosensitivity.<ref name="pmid1395606">Template:Cite journal</ref>

Uses

The leaves can be used in salads, or to make soup or season broths, and the roots can be eaten as a vegetable or grated for use in salads. Its flavour and smell are reminiscent both of celery and parsley, only more intense and spicy than either. The seeds can be used as a spice in the same way as fennel seeds.<ref name="Huxley" />

• In the Netherlands, lovage leaves are traditionally cooked with white asparagus and salt<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>Template:Better source needed and served with boiled eggs.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>Template:Irrelevant citation
• In Ukraine, lovage (in Ukrainian любисток/liubystok) is considered an aphrodisiac. Traditionally, an infusion prepared from lovage leaves has been used by women for rinsing their hair, in order to attract men with the pleasant spicy smell of the plant. Nowadays, hair conditioners can be bought which contain lovage extract to strengthen the hair. Lovage leaves and roots are also used in salads and as a spice in Ukraine.
• In Romania, the leaves are a preferred seasoning for the various local broths and are just as popular, in this respect, as parsley or dill.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Furthermore, the dried foliage and seeds are added to pickled cabbage and cucumbers both to aid in their preservation and to add flavour to them.<ref name="adevarul">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
• In the UK, an alcoholic lovage cordial is traditionally added to brandy as a winter drink and is or was popular in Cornwall where it was originally added to slightly spoiled smuggled brandy to hide the taste of salt.<ref>Information on Lovage Cordial Template:Webarchive</ref>

The roots, which contain a heavy volatile oil, are used as a mild aquaretic.<ref name="EMA1">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

In culture

A recommendation to cultivate lovage on the agricultural properties of Charlemagne appears in chapter 70 of {{#invoke:Lang|lang}}, a text written around 800 AD about the maintenance of royal estates.Template:Efn<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

External links

• Template:Commons category-inline