Leaves: large, celery-scented, dark green leaves divided into narrow wedge-like segments with a shiny surface
Flowers: greenish-yellow flowers appear in mid-to-late summer and are followed by the fruit
Stem: thick hollow stems that appear celery-like, which divide towards the top to form whorled branches
Fruit: very aromatic fruits that are yellowish-brown in color, elliptical-shaped, and have three prominent winged ribs
Root: thick and fleshy, 12-15cm long, shaped like a fingerroot, and is gray-brown on the outside but whitish inside
Height: up to 2m

Healer use: Roots and fruit are used to treat stomach disorders, particularly colic and gas in children. The seeds, when steeped in brandy, make a settling digestive for adults. An infusion of seeds, roots, or leaves acts as a diuretic and assists in eliminating toxins. The root is used to treat mouth ulcers, tonsilitis, bronchitis, cystitis, and menstrual pain. It should be avoided during pregnancy and by those with kidney problems.

Cooking use: Cooks use lovage as a vegetable, salad green, and to make confections. Leaves give body and aroma to soups and stews. The root is grated raw into salads, is pickled, or used as a powdered condiment. Seeds are sprinkeled on bread, salads, and potatoes. Stem can be steamed and served with a white sauce, or chopped into soups and stews.



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