When to plant
Sow seeds indoors in late winter, or direct sow in spring. Perennial in zones 3–8, growing into a large plant (3–6 feet tall) over the years. Extremely cold-hardy and one of the first herbs to emerge in spring. Can produce for 20+ years in the right location.
Soil & site
Rich, moist, well-drained soil. pH 6.0–7.0. Work in generous compost. Lovage has a large, deep taproot and thrives when given good fertile soil. Keep the soil consistently moist — drought causes leaves to become harsh and overpowering in flavor.
Feeding
Moderate to heavy feeder for such a large plant. Apply balanced fertilizer in spring when growth begins. Side-dress with compost in midsummer. Consistent moisture and nutrition produce the most tender, flavorful leaves.
Common problems
Leaf miners, aphids, and slugs on young growth. Celery leaf spot (brown spots in wet weather). Generally very tough and easy once established. The plant dies back completely in winter and returns reliably in spring.
When to harvest
Young leaves and stems are ready any time the plant is actively growing. Harvest stems when they are 6–12 inches tall for the most tender texture. The flavor is similar to celery but much more intense — a little goes a long way. Seeds are ready when the umbels dry and turn brown.
How to harvest
Cut outer stems from the base, leaving the inner growing point untouched. Do not harvest more than a third of the plant at one time. For seeds, cut umbels when seeds are turning brown and dry further in a bag. Leaves can be dried or used fresh. Remove flower stalks if you want to maintain leaf production.
Storage & use
Fresh leaves: refrigerate in a damp bag for up to a week. Dry leaves and seeds in airtight jars for up to 1 year. Intense flavor — use sparingly in soups, stocks, and stews (like a very strong celery). Seeds used in bread, cheeses, and as a seasoning. Stems can be candied like angelica.
Useful for growing lovage
A few things that make this one easier — chosen for this plant, not a generic list.
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