Lovage, or Levisticum officinale, is a hardy perennial herb belonging to the Apiaceae family, making it a relative of parsley and celery. This robust plant is valued for its intensely savory, celery-like flavor, which often carries an undertone of anise or yeast extract. The flavor is notably stronger than celery, meaning a small quantity provides a significant culinary impact. Unlike many herbs where only the leaves are used, every part of the lovage plant—the leaves, the hollow stems, the seeds, and the roots—is edible and can be harvested. Understanding the specific timing and methods for each part ensures you maximize the flavor and longevity of your harvest.
Optimal Timing for Harvesting
The ideal moment for harvesting different parts of the lovage plant is determined by maximizing the concentration of their aromatic essential oils. For leaves and stems, the best time to begin harvesting is in late spring and early summer when the foliage is young and tender. This is generally before the plant sends up its flower stalk, as flowering can divert energy and cause the leaves to develop a slightly more bitter taste.
To capture the highest content of volatile oils, harvest leaves in the early morning. Wait until the dew has completely dried from the foliage, but before the direct heat of the midday sun begins to warm the leaves and cause the oils to dissipate. Roots are best harvested in the late fall or winter after the plant’s foliage has died back and the plant has entered dormancy.
Harvesting Techniques for Above-Ground Parts
For a sustained supply of leaves and tender stems, use a continuous harvesting approach throughout the growing season. Begin harvesting only after the plant is well-established and has reached a height of at least 18 inches. Always use clean, sharp shears or scissors to make precise cuts that minimize damage to the plant tissue.
When collecting leaves or stems, focus on the outer stalks, which are older and more robust, leaving the tender inner growth untouched. Make your cut just above a leaf node or where the stalk meets the main plant structure. This encourages the plant to immediately direct energy into producing new foliage from the remaining nodes. Never remove more than one-third of the plant’s total foliage at any single time, as this can severely stress the perennial and inhibit future regrowth.
Regular trimming helps delay the plant’s tendency to send up a flower stalk, which keeps the leaves sweeter for a longer period. If you are primarily interested in a leaf harvest, pinch off any flower buds as soon as they appear. The hollow stems can also be harvested and are often used as a savory substitute for celery stalks or as aromatic straws in beverages.
Harvesting the Seeds and Roots
Harvesting the seeds and roots requires different timing and tools. Lovage seeds are ready for collection in late summer or early fall when the umbel-shaped flower heads turn a tan or light brown color. At this stage, the tiny, ribbed seeds are fully mature and should be cut before they fully dry out and naturally shatter from the head.
Cut the entire seed stalk about 6 to 12 inches below the seed cluster. Place the cut stalks head-first into a large paper bag and hang the bag in a cool, dry, and well-ventilated area for several weeks. Once completely dry, the seeds can be easily separated from the chaff by gently shaking the bag or rubbing the seed heads.
Root harvesting is a destructive process and should only be done sparingly, typically in the second or third year of the plant’s establishment. Wait until late fall after the leaves have died back, indicating that the plant’s energy is stored in the root system. Use a garden fork to carefully loosen the soil around the plant, digging wide to avoid damaging the taproot. Once lifted, thoroughly wash the root under running water to remove all soil before preparing it for storage or immediate use.
Post-Harvest Preservation
Proper preservation ensures that the flavor of lovage is available long after the growing season has ended. Fresh leaves are best preserved by freezing rather than drying, as the high water content and delicate compounds mean they lose significant flavor when air-dried. You can freeze whole leaves on a baking sheet and then transfer them to an airtight bag. Alternatively, chop the leaves and freeze them in ice cube trays covered with water or oil.
Stems can be preserved by freezing them whole for use in soups and stocks, or they can be candied, similar to angelica, for a sweet-savory treat. For the harvested seeds, ensure they are completely dry before placing them in an airtight glass jar away from direct light and heat. Properly stored lovage seeds will retain their flavor and viability for at least a year.
The roots should be cleaned and sliced into uniform pieces before being dried in a dehydrator or a low-temperature oven. Once fully dried, the root pieces can be stored in an airtight container for use in decoctions or for flavoring stocks.