Lovage Seeds - Perennial Culinary Herb with Celery Flavor

Give soups, stocks, and potato dishes a bold garden-grown seasoning with lovage. This perennial culinary herb produces aromatic leaves with a pronounced celery-like flavor and a hint of anise. Snip a few young leaves as dinner comes together; a little goes a long way.

Choose your seed size

This listing is for seeds to plant, not live plants or harvested herbs. Available options are:

• 100 seeds
• 500 seeds
• 1/4 oz seeds
• 1 oz pack, approximately 10,000 seeds
• 1/4 lb seeds
• 1 lb seeds

Weight-based packs are sold by weight. Approximate seed counts vary by lot.

Herb details

• Common name: Lovage
• Botanical name: Levisticum officinale
• Life cycle: Perennial where local growing conditions allow
• Flavor: Strong celery-like aroma with an anise note
• Main harvest: Young leaves and tender leaf stalks
• Light: Full sun to partial shade
• Soil: Rich, moisture-retentive soil that drains freely
• Planting space: Allow approximately 2–3 feet between established plants

Give lovage a permanent position with room to develop rather than treating it as a small windowsill herb. Flowering plants can attract pollinating insects, and mature seed heads may self-sow if left in place.

Starting seeds indoors

1. Sow approximately 6–8 weeks before your expected last spring frost.
2. Use clean containers filled with moist seed-starting mix.
3. Sow approximately 1/4 inch deep.
4. Keep the mix consistently moist without waterlogging, avoiding excessive heat.
5. Provide good light as seedlings emerge.

Germination may begin in approximately 10–14 days but can take longer or be uneven. Keep caring for the seedbed rather than assuming every seed will emerge at once.

Direct sowing and transplanting

Direct sow in spring when local conditions are suitable, or consider fall sowing where your climate allows. Thin groups to the strongest plants and allow approximately 2–3 feet of space for established growth.

Gradually acclimate indoor-grown seedlings before transplanting after frost danger has passed. Set them into prepared soil and water gently to settle the roots.

Growing care

• Water regularly during establishment and dry weather; avoid allowing the root zone to dry repeatedly.
• Use a light mulch to conserve moisture and reduce weeds, keeping it away from the crown.
• Feed according to soil needs and the directions on a fertilizer suitable for edible herbs.
• Remove flower stalks before seeds mature if you want to limit self-sowing.
• Allow plants time to establish before taking substantial harvests.

Winter performance depends on climate, drainage, and plant maturity. Seasonal dieback does not necessarily mean an established plant has died; watch for new growth when conditions improve.

Harvesting leaves and culinary seeds

Once plants are well established and have ample foliage, pick a small amount of young outer leaves or tender leaf stalks. Leave the crown and enough foliage for continued growth. Young leaves are useful for fresh seasoning; older leaves can have a stronger flavor.

If saving culinary seeds from your own plants, let seed heads mature and turn brown, then cut and finish drying in a clean, well-ventilated place. These homegrown harvests are distinct from the planting seeds supplied in this listing.

Kitchen use and storage

Wash harvested leaves and stalks thoroughly. Chop sparingly into soups, stews, stocks, rice, and potato dishes, tasting before adding more. Refrigerate fresh harvests promptly, or freeze chopped leaves in small portions for later cooking.

Seed storage

Keep unused planting seeds sealed in a cool, dry, dark place away from moisture and temperature extremes. Seeds supplied are for planting, not direct consumption.