Liebstöckel

Levisticum officinale K.

The lovage shrub grows up to 2 metres high and has stout, hollow stems, shiny triangular leaves and light-yellow flowers. The dried leaves are used for flavouring.

Countries of origin

Southern and Central Europe, North America, Asia, and others
The Romans brought lovage from Persia to Southern Europe, where it was not very well received at first. In contrast, it was very popular in Northern Europe and gradually spread to Central Europe. Today, the herb grows all over Europe.

Flavour and aroma

The strong aroma and flavour of lovage are somewhat reminiscent of celery, which is why it used to be found in every cottage garden. Lovage is an enhancing herb that emphasises the inherent taste of respective foods. It is intense but not dominant. Soups, sauces, salads, stews, liqueurs Lovage is perfect for seasoning savoury dishes. Its piquant flavour harmonises with stews, pot roast, potato soup and dense salads. But it also goes well with vegetables like kohlrabi, cauliflower and carrots. Lovage should be used sparingly in all dishes because of its intense aroma. Fresh leaves are added by the square centimetre, dried leaves by the pinch. Lovage can be combined with all strong spices, such as marjoram, onion, celery leaves and garlic, and it is an excellent substitute for salt in low-salt diets.


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