Origin: A hardy perennial herb long cultivated across Europe and Asia for its aromatic leaves, stems, roots, and seeds

Flavour: Rich, intensely aromatic with a flavour profile reminiscent of celery and parsley with a hint of anise-like warmth

Best place to grow: Open herb beds, perennial borders, or large containers in full sun to partial shade in fertile, moist soil

Fun Fact: Lovage is sometimes called the “Maggi herb” because its leaves and seeds add deep savoury notes similar to the flavour enhancer of the same name

Shape, size & colour: Tall, robust green plants with hollow, celery-like stems and large, deeply divided leaves; tiny yellow-green umbrella-shaped flowers form in summer

Applications: Use fresh or dried leaves in soups, stews, stocks, and salads; stalks can be eaten like celery; seeds add aromatic spice to breads, pickles, and dishes; roots are also edible

Planting Period: March to May (indoors or direct sow) / Autumn for spring emergence

Maturity Period: 85–95 days from sowing for a harvestable plant, with full perennial establishment in the second year