A Culinary & Garden Herb
🌿 About Lovage
Lovage is a hardy perennial herb in the celery family that produces robust, aromatic foliage and tall flower stalks. Every part of the plant — leaves, stems, roots, and seeds — is edible, with a flavour reminiscent of intensely aromatic celery, parsley, and a hint of anise. Used traditionally across Europe in soups, salads, stews, and breads, lovage adds depth and freshness to many dishes.
🌱 Growing & Caring for Lovage in Ireland (Temperate Climate)
Site & Soil
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Light: Full sun to partial shade suits lovage well in Ireland’s climate.
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Soil: Prefers fertile, moist, well-drained soil rich in organic matter. Incorporate compost or well-rotted manure before planting.
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Space: This is a large perennial — it can reach over 1 m wide, so give it room if planting in a herb bed or vegetable plot.
Sowing & Planting
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Seeds: Sow in early spring (April) or autumn. Seeds can take time to germinate, so patience helps.
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Transplants: If you buy young plants from a nursery, plant them out after any frost has passed.
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Spacing: Allow at least 60–90 cm between plants to account for mature size.
Watering & Care
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Moisture: Keep soil consistently moist — water deeply during dry spells but ensure good drainage. Mulching helps retain moisture, especially during summer.
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Feeding: A light spring feed with compost or organic fertiliser encourages vigorous growth.
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Harvesting:
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Harvest young leaves in spring and early summer for best flavour.
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Remove flower stems early if leaves are your main interest, as flowering leaves may turn bitter.
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Seeds can be collected in late summer once dry.
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Winter & Perennial Habit
In Ireland’s mild, temperate winters, lovage will die back to the ground and regrow in spring, returning year after year.
🍽️ Cooking with Lovage
Lovage is potent and aromatic — start with small amounts and adjust to taste. Its bold celery-like profile makes it terrific in savoury dishes.
🥣 Classic Lovage Soup
A vibrant, creamy soup that lets lovage shine:
Ingredients
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2 tbsp butter
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1 medium yellow onion, chopped
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600 ml (about 2.5 cups) vegetable or chicken stock
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3 medium potatoes, peeled and diced
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1 large handful lovage leaves, chopped
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Optional cream (to serve)
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Salt and pepper
Method
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Melt butter in a pot and gently sauté onion until soft.
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Add stock and potatoes and simmer until potatoes are tender (about 20–30 mins).
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Stir in lovage and cook a few minutes more.
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Blend until smooth, season, and finish with a swirl of cream if desired.
🌿 Lovage & Walnut Pesto
A bold herb twist on pesto — great with pasta, roasted veg, or on toast:
Ingredients
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1 cup lovage leaves, packed
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2 tbsp walnuts (toasted)
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1 clove garlic
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Zest and juice of ½ lemon
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3 tbsp extra-virgin olive oil
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1 tbsp Parmesan (optional)
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Salt & pepper
Method
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Toast walnuts briefly until fragrant.
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Combine all ingredients in a food processor and blend to a coarse paste.
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Adjust seasoning and drizzle with extra oil. Serve with pasta or as a dip.
🍝 Other Uses
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Stocks & broths: Add a few stems or leaves to simmering stocks for depth of flavour.
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Salads: Young leaves, finely chopped, bring herbal brightness to green salads or potato salad.
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Stuffings & marinades: Mix lovage into bread stuffings or herb rubs for chicken and pork.
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Seeds: Use crushed seeds like celery seeds in breads or pickles.
🍷 Tips for Irish Home Cooks
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Pair lovage with potatoes, eggs, beans, and hearty greens — all common in Irish cuisine.
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Because of its strong flavour, add lovage towards end of cooking in soups and stews to preserve freshness.
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Freeze extra leaves in ice cube trays with water or oil for winter use.