Lovage is very popular in domestic herb gardens. We have put together everything you need to know about the cultivation, location and use of Maggi herb.
Lovage: origin and characteristics
Like so many other herbs in your own garden,lovage (Levisticum officinale) belongs to the umbelliferae family (Apiaceae). Lovage is a classic perennial due to its winter hardiness, perennial nature and herbaceous, non-woody shoots. Lovage is often also referred to as Maggikraut, as its characteristic flavor is reminiscent of the brown seasoning sauce, even if it doesn't contain the herb at all.
The maggi plant originally comes from the Middle East. With a growth height of up to 2.5 m, the imposing giant towers above everything else in the herb bed. The yellow flowering umbelliferae are extremely easy to care for. We'll show you the little things to keep in mind, from sowing to storage.
Lovage Varieties
The chapter on the variety of lovage can be de alt with very quickly. There are no varieties of Maggi herb with specific properties on the market. The simple rule here is: Lovage is and will always be lovage.
Planting lovage: the right location
A sunny spot in the garden should be selected for lovage. But the thankful giant herb doesn't get in the way if it only gets a partially shaded spot in the garden.
The soil should be well drained and rich in humus. Waterlogging abhors the Maggi herb. Therefore, when growing in a pot, a substrate with a proportion of sand or gravel should be used that still has good water holding power. Since the herb has such an impressive growth rate, a larger container should be chosen when cultivating in a pot.
Tip: We recommend a high-quality, permeable herb soil such as our peat-free Plantura organic herb and seed soil.
Propagating lovage: sowing and dividing the maggi herb
One way to multiply lovage yourself is of course sowing. The seeds can be sown directly into the bed either in late autumn or in spring from April. At around 15 °C, it takes around 15 days for the first seedlings to see the surface of the earth. Of course you can also help a little and sow on the windowsill or in the warming cold frame from the beginning of March. So it is possible to plant out the Maggi herb at the beginning of May with a growth advantage.
It is not common to propagate lovage by cuttings, but it makes sense to propagate the herb by division. Lovage forms a system of subterranean shoots - so-called rhizomes - in the soil. New plants can easily be produced from these subterranean shoots by dividing them. To do this, the plant is dug up in late autumn, when the lovage is not growing, and the rhizome of the mother plant is severed in the middle with a spade. Both plant parts are then planted back into the bed - with a minimum distance of one meter. A bit of compost or organic fertilizer and a good watering will ensure good growth
You can find detailed instructions on how to grow lovage in our special article.
Caring for lovage
The lovage has a he althy thirst and is happy about a good watering on very sunny days. In general, regular watering is only necessary for very sandy soils, moderate watering is usually sufficient.
Predominantly organic fertilization at the beginning of the year is actually completely sufficient. If you want to supply your lovage with nutrients more often, this should be done at regular intervals and not too often. However, the fertilization should be stopped at the latest from the flowering stage. Our Plantura organic universal fertilizer is ideally suited, as it releases its nutrients slowly and gently to your lovage.
Read our special article for more information on proper lovage care, from watering and fertilizing to support.
Harvest lovage
It makes the most sense to harvest the fresh young shoots of the Maggi herb from May for use. These are the most intense in aroma. In addition, the lovage should be harvested before flowering begins in order to be able to exploit the full aroma. In this way, the flower can also be cut out prematurely in order to extend the aromatic harvest time.
The young, sprouting shoots can also be cut off just above the ground level. This promotes new shoots and the robust perennial has no problem letting new shoots sprout from the ground again and again. Nevertheless, one should give the vigorous herb a little rest at some point and let it flower. As the seasons move towards summer, the proportion of bitter substances increases. Therefore, and in order to give the plant the possibility of normal development and storage of nutrients in the vital rhizome, the harvest of fresh lovage shoots should be stopped in the summer from about July.
Depending on how the lovage is used, the rhizomes can also be of interest. Either late autumn or spring are ideal for harvesting these subterranean shoots. Infused as a tea, the rhizomes are very effective as a draining and diuretic medicine. If you want to fall back on this healing effect of the lovage rhizome, you should preferably start the spade in late autumn or early spring. Then all above-ground parts of the plant have dried up, the ground is usually frost-free and the essential oil content is at its highest due to the storage of substances in winter.
Storing and preserving lovage
As with all herbs, using fresh lovage has the most benefits. Nevertheless, there are numerous methods of making lovage durable over the long term and preserving its aroma. Find out more about how to preserve and use lovage in our special article.
Drying Lovage
For the lovage, drying in the air in a place with little light has proven to extend its usability. The low incidence of light reduces the loss of aromatic substances during the drying process.
Simply hang a few sprouts tied upside down in a dark and dry place to dry, and the intense aroma will be preserved for at least a year.
Insert lovage
You can also preserve the aroma of lovage in vinegar or oil. The characteristic oils, which cause the taste to be confused with the liquid Maggi seasoning, pass into the oil or vinegar. However, it should be notedcare must be taken to ensure that all parts of the plant are surrounded by the liquid. Otherwise mold can quickly form.
Freeze Lovage
Very finely chopped lovage leaves can also be frozen. However, this method is not advisable to make the herb last longer. When thawed, the herbs become mushy and lose their consistency.
Use Lovage
Lovage is most often used as a spice in the kitchen. The perennial is also known as maggi herb because of the characteristic aroma that hits the nose when the leaves are crushed.
The spicy leaves are particularly good when finely chopped in soups, stews, meat and mushroom dishes. The foliage of lovage is very similar to that of flat-leaf parsley, but the taste of the perennial is more reminiscent of celery - with the difference that lovage is even spicier and a little bitter.
By the way, the bitter note increases with the passing of the year. Late in the summer, it is better to use lovage dried earlier in the season for use in the kitchen. Incidentally, the dried seeds of the lovage can also spice up the kitchen. The fruits are also an ancient medicine for indigestion. And even the rhizome is used as a remedy. After drying, parts of the rhizome can be infused as a tea and, thanks to the draining effect, help with urinary tract infections, for example.