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Lovage is a tall perennial herb in the celery family, prized for its intensely flavored leaves that taste like celery with herbal notes. Both leaves and seeds are used in cooking to season soups, stocks, and vegetable dishes. Gardeners grow it for its reliable productivity, attractive ferny foliage, and the fact that a single plant supplies abundant seasoning for years.

Lovage seeds require a cold period to germinate and perform best after 3–4 weeks of moist stratification at 4°C. Sow stratified seeds indoors at 15–20°C and expect sprouts in 15–25 days. Seeds are light-sensitive and should be surface-sown or barely covered with soil.

Start seeds indoors 6–8 weeks before last spring frost, stratifying them for 3–4 weeks in the refrigerator before sowing. Transplant seedlings outdoors after the last frost once they have 3–4 true leaves, spacing plants 60–90 cm apart as lovage grows large and bushy. Direct sowing is possible in autumn in mild climates or after spring stratification, but indoor starting ensures stronger plants.

Lovage is a vigorous grower that needs consistent moisture and benefits from mulching to retain soil moisture. Fertilize monthly during the growing season with a balanced fertilizer. Stake tall varieties if grown in windy locations. Remove flowering stems in the first year to encourage foliage growth; allow flowering in subsequent years if you want to save seed. Watch for leaf miners and spider mites in hot, dry conditions; improve air circulation and maintain soil moisture to prevent problems.

Begin harvesting outer leaves once the plant is 30 cm tall, typically 90 days after transplanting. Pinch off stems and leaves regularly to encourage bushy growth and delay flowering. Harvest seeds in late summer when they turn brown but before they drop; cut seed heads and dry them on paper. Store dried leaves and seeds in airtight containers away from light; fresh leaves can be frozen or dried for winter use.