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Lovage (Levisticum officinale) is a bold, underused perennial herb that tastes like an intensified celery — earthy, savory, and deeply aromatic. A single plant can reach 4–6 feet tall in zones 3–8, producing large, glossy leaves from early spring through fall. Every part is edible: leaves and stems flavor soups, stews, and stocks (one stalk replaces an entire head of celery), seeds are used as a spice, and the hollow stems can be used as natural drinking straws for Bloody Marys. Lovage is one of the earliest herbs to emerge in spring and one of the last to die back, extending your harvest season dramatically.
Plant lovage in a permanent spot — it's a long-lived perennial that resents disturbance once established. Choose a location with deep, fertile, consistently moist soil in full sun to partial shade. Space plants 3 feet apart; they get large. Water regularly during the first growing season to establish the deep taproot. In subsequent years, lovage is largely self-sufficient. Cut back flowering stalks before they open to prevent unwanted self-seeding and keep leaf production strong. Divide large clumps in spring every 4–5 years to maintain vigor. Harvest outer stalks and leaves throughout the season. In colder zones (3–5), mulch the crown heavily in fall to protect from deep freezes, though lovage is generally quite cold-hardy.
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