Very robust, lovage is distinguished by a rosette of cut triangular leaves, similar to those of celery. It produces hollow stems and a long, fleshy taproot. Its culinary uses are multiple, with fresh leaves used to flavor meat dishes, soups and salad; the young shoots and blanched petioles are served as accompanying vegetables; the young stems can be candied and accompany certain desserts; and the seeds give a bittersweet flavor to baked goods and soups. Thanks to their sedative action, which helps digestion, the infused leaves make a soothing herbal tea.
Number of days for harvest: 85 to 95
