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Planting and Caring for Lovage: Here’s How

If you plant lovage in your garden, the tasty herb grows almost by itself. In this article, we give you tips on choosing a location and caring for lovage.

Plant lovage – this is how it works

Lovage is also known as Maggi herb and is often named as such. This is because the plant gives off a Maggi-like smell due to the essential oils it contains. The best time for planting is spring.

  • Soil: The plant is not very demanding. It actually thrives on any soil.
  • Location: Lovage prefers a semi-shady location, but can also cope with a lot of suns. Then you just have to water a little more.
  • Extent: Maggi is not a plant for a small bed. Lovage grows quickly and can grow as tall as a man. The popular kitchen herb also grows in width. For this reason, you should keep a distance of at least one meter to the neighboring plants.
  • Planting: To plant lovage in the garden, dig a hole twice the size of the root ball. Put the plant inside and cover the root ball with soil. Then press the earth a little. Then water the planting site thoroughly.
  • Tip: To prevent the roots from spreading uncontrollably, you need a root barrier. The easiest way to do this is to plant lovage in a sufficiently large pot.

The care of lovage

As mentioned at the beginning, lovage is an extremely undemanding plant.

  • It is important that the soil does not dry out. Lovage needs regular watering.
  • The Maggi herb is one of the strong-consuming herbs. Since the plant reaches the soil, it is best to transplant it every few years.
  • The spice plant loses all parts of the plant above ground in late autumn and does not sprout again until spring. This is the best time to transplant lovage.
  • Lovage is happy about a little fertilizer from time to time. Well suited and at the same time cheap for this purpose is self-made stinging nettle manure.
  • You can cut lovage regularly. There is little to consider. Limit both height growth and width growth to your liking by pruning. Conventional pruning shears are sufficient for cutting.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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