Cultivation Techniques and Management Methods for Lovage

I. Characteristics

Family: Apiaceae (Umbelliferae) characteristics. Also known as: Lovage. Most of these plants are native to the eastern Mediterranean, are perennial, and can grow up to 2 m tall. The leaves are dark green, large, and have a celery-like fragrance. The stems are hollow with deep grooves and serrated edges. In summer, it produces small pale yellow-green flowers. Sow in autumn (low germination rate). It prefers full sun or partial shade, and fertile, moist but well-drained soil.

II. Cultivation Techniques:

Full sunlight and good ventilation, with well-drained sandy loam or deep loam being best. Direct seed sowing, 2-3 seeds per hole, plant spacing 40-60CM. Thin seedlings when plants are 5CM tall. When plants grow to 2 m tall, the plants can be harvested as they gradually grow, and the spacing should be widened, so the plants will grow more vigorously. Fertilize once each season and water thoroughly. Proceed.

Seed China reminds you: Before the first planting, sufficient organic matter should be mixed into the soil. Organic fertilizer needs to be added regularly every year. Regular pruning is advisable to promote new leaf growth. It is susceptible to leafminer damage.

III. Uses:

The leaves are used as an ingredient and spice in soups and stews, with a distinctive fragrance. The roots can be mashed and ground into powder for use as a seasoning or spice. Infusions of the leaves, roots, and seeds can reduce water retention and promote elimination, making it a deodorizing and weight-loss herb.

1. Because the leaves become bitter after flowering, the leaves should be harvested in early summer before flowering. The seeds are harvested when they turn brown; wrap the tops in paper bags, cut the plants down, and hang them upside down in a dry, ventilated place to collect the seeds.

2. The roots are dug up in autumn of the second or third year, washed clean, cut into 1cm small pieces, dried, and stored. The leaves are used for making soup (lovage soup), stewing meat, and stock; the tender leaves can also be added to salads. They can also be brewed as tea. The ground seeds can be used on bread, salads, rice, and taro puree. The roots are peeled for cooking or pickling.

3. Infusions of the seeds, leaves, or roots can reduce water retention in the body and help with the elimination of waste. (Contraindicated for patients with kidney disease.)

4. Because it has deodorizing and disinfecting effects, adding 45-60 grams of root to 600ml of water and boiling it can be made into a bath preparation to treat problem skin.