The Alchemist’s Pantry · The Grimoire

Lovage

Levisticum officinale

Lovage, Levisticum officinale, botanical illustration of leaves, flowers and fruits
Köhler’s Medizinal-Pflanzen (1897), public domain. Image source & rights

The Herbarium

I. The Ingredient

Culinary herb · aromatic leaves

Also known as: Garden lovage; bladderseed

Kew’s current native range for Levisticum officinale is southern Iran to Afghanistan. This Apiaceae perennial has long been cultivated in European herb gardens. Cultivation and naturalisation should be distinguished from native range; Scottish lovage and ajwain are different plants.

II. Origins & History

Lovage bridges the herb garden and the vegetable patch: one tall perennial supplies leaves, stems and aromatic seeds. Nineteenth-century herbals depicted the same species that gardeners cultivate today. The RHS records leaves as the principal kitchen harvest, with stems used in a celery-like manner and seeds used in baking. Such uses help explain its survival as a many-purpose garden herb. A botanical plate documents the plant, rather than proving the age of a particular dish; the pairings below are modern suggestions.

III. The Flavour

An emphatic celery-like taste with green parsley notes, a little sweetness and a hint of anise. Young leaves are more agreeable than older foliage, which becomes bitter as flowering develops. A small amount can season a whole dish.

Aroma
Celery, parsley and a hint of anise
Texture
Tender young leaves; fibrous older stems
Intensity
Assertive; use sparingly

IV. Culinary Affinities

Contemporary flavour suggestions, distinguished from documented historical combinations.

Potatoes & roots: Mild potatoes, carrots and roasted roots offer a sweet, earthy background.

Eggs & dairy: Eggs, butter and soft cheese soften the herb’s assertive green character.

Pulses: Lentils and white beans welcome a leafy, savoury accent.

Poultry & vegetables: Chicken, peas and vegetable broths benefit from a clear celery-like note.

V. Companions in the Mortar

Parsley lengthens its green character, chives add a gentler allium accent and black pepper brings dry warmth. Fennel can echo the anise note, but use restraint.

VI. The Alchemist’s Note

Use young lovage leaves finely chopped in potatoes, eggs, soups or salads. Their celery-like flavour is strong: start with a little and avoid older bitter foliage.

VII. Sources & Further Reading

Reviewed October 2026. Historical imagery is not an identification guide.

Folio 14 · The Grimoire