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LOVAGE: RECOMMENDATION FOR USING AND GROWING
Lovage is a close relative of the ginseng family, and has a long history of use in Asian cultures. In India it is used extensively as an antiseptic in times of cholera outbreaks, the blanched stems being chewed raw. In cold climates the tops may die down during the worst winter months, but in warmer areas it should continue green and useful all the year.
It needs careful watching in the early seedling stage: caterpillars, slugs and snails, and aphis too, love the new leaves as they uncurl. Use one of the “safe” sprays to keep them away. Give the young plant a rich, deep soil with plenty of compost and blood and bone well under where the young roots are to lie, and then give moisture continuously; they need this to keep their slow spreading roots growing strongly. Good drainage is particularly necessary for this herb.
A tea made from lovage leaves and stems is very helpful in rheumatic conditions, to free the body of waste materials and stimulate the kidneys. A small handful of the herb to a half-pint of boiling water makes a pleasant drink, needing a pinch of salt rather than a teaspoon of honey, since it has the taste of a broth or stock.
See if a lovage bath will do for you what it did for the village maidens of the Middle Ages. The herb was freely used for its deodorizing properties, a handful or two of leaves being added (bruised, of course) to hot bath water. It was also worn in a cloth bag around the neck when going on a medieval “date” with the boyfriend, not as a superstitious love-charm or in order to weave a magic spell, but in the very prosaic role of a body-deodorant.
Compost in the soil is a must for lovage. Its roots spread and forage deeply, and its slow growth means that initial feeding and working of the ground is necessary to provide its needs for at least four years or more. So take time and care in preparation to get better results.
Persevere with those difficult seeds. The fresher they are the better they will germinate. The end result will be a magnificent plant for the back row in your herb garden. Use its leaves in many savoury dishes, in soups and stews, and fresh in salads.
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