Herb SEEDS - Lovage , Perennial

This perennial herb, Lovage, is perfect for culinary specialties. Its young leaves possess a distinct celery and anise flavor, making them a popular addition to spring salads and dishes including potatoes, rice, soups, and poultry. Both the roots and young stems are also edible, and the smooth, hollow, and thick stems can be cut, peeled, and added to salads. For an even healthier option, this herb is also available in an organic seed variety.

As a culinary herb, Lovage has a similar taste to celery. It is a wonderful addition to soups, stews, and vegetable dishes. Use it as you would celery or parsley, but it does have a stronger flavor, so less is usually needed Lovage 

Historically, Lovage was used as a medicinal herb. The ancient Greeks used it as a remedy for stomach ailments and to aid in digestion. If your growing season is long, start the Lovage seeds directly outdoors after the danger of frost has passed. For cooler climates with shorter growing season,

Lovage herb plants can be harvested for both the leaves and the seeds. The leaves should be picked before the herb plant has flowered, chop the leaves finely and freeze them. For the seeds, allow the seed stalk to ripen and turn brown. Cut the stalks and finish drying the seeds in a warm, well-ventilated place. Cut the seed stalks to prevent the Lovage plant from re-seeding.
Advantages of this herb
All parts of this herb can be used in various ways - in the kitchen, bathroom and medicine chest.
Medicinally, lovage is used for stimulation of digestion and as a remedy for an upset stomach. Lovage can also help get rid of flatulence. It can also be used to reduce water retention and can also be used as a deodorant.
Lovage seeds, leaves and stems have a similar flavour to celery and can be used in soups, salads and rice dishes. The leaf stalks and stem bases can be blanched and eaten as you would celery.
Lovage tea can be made from the dried leaves creating a very agreeable aroma.
The fruit and root are used as flavouring in liqueurs

Sowing: For optimal results, begin growing lovage indoors by planting the seeds 1/4" deep in a flat 6-8 weeks prior to the final spring frost. Typically, germination occurs within 10-14 days, but may take longer. Regularly moisten the soil with a spray bottle or careful watering, and maintain a cool temperature. Once the seedlings have grown sufficiently and there is no risk of frost, transplant them into rich soil in full sun or partial shade with a spacing of 2-3'. Alternatively, for direct sowing, group 3-4 seeds 2-3' apart and thin to the strongest seedling. For early spring growth, lovage can also be directly sown in the fall.

Growing:Lovage is a resilient herb that thrives in moist soil and should be regularly watered, especially during its establishment. To control weeds, it is important to cut back the flowering heads before they go to seed. In cold winters, lovage needs to be mulched, but overall it is a hardy plant that can easily reseed itself. After a few years, it may be beneficial to divide and harvest parts of the extensive roots for culinary use.

Harvesting:Once the plant reaches a height of 12", you can start harvesting. Simply pluck fresh leaves or stems as needed, starting with the outer ones. The ideal time for harvesting is in the morning, after the dew has evaporated. While fresh leaves and stems offer the best taste, they can also be frozen. However, drying them can diminish their flavor. The roots, which are also edible, can be harvested in spring or fall after the plant is well-established and needs to be divided. Wash the roots, cut them into 1/2" pieces, and let them dry for a few weeks. The seeds, which have a similar taste to celery seed, can be gathered as soon as the seed heads turn dry and mature. Store them in an airtight container for future use.