Lovage

The leaves can be used in salads, or to make soup or season broths,. Its flavour and smell are reminiscent both of celery and parsley, only more intense and spicy than those of either.

 

In the Netherlands, lovage leaves are traditionally cooked with white asparagus and salt; and served with boiled eggs.

 

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.  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.

 

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.

Lovage has been used in traditional medicines. It is also used as an additive to food as a flavor enhancer.  Lovage contains several compounds, some of which are phthalides and coumarins.  Along with these are also polyphenols.  The diversity of these compounds has led to many studies on the uses of lovage. There is not enough clinical research on the uses of lovage, but it has been traditionally used to treat many health conditions, including:

• Urinary tract infections
• Kidney stones
• Irritable bowel syndrome
• Malaria
• Sore throat
• Tonsillitis
• Rheumatism
• Gout
• Boils
• Jaundice

As with all herbs, only consume in  small quantities as an additive,  lovage might increase sensitivity to sunlight.

Culinary herb, pthalides, coumarin, polyphenols.