Lovage - Informative & researched article on Lovage
 Indianetzone: Largest Free Encyclopedia of India with thousand of articlesIndian Food

 Art & Culture|Entertainment|Health|Reference|Sports|Society|Travel
Forum  | Free E-magazine  | RSS Feeds  
Indian Food|Indian Religion|Indian Personalities|Indian Villages|Kamasutra|Indian Costume|Indian Weddings|Astrology|Indian Jewellery|Indian Women|Indian Tribals
Home > Society > Indian Food > Indian Spices > Types of spices > Root type Spices > Lovage
The roots, seeds and leaves of lovage are used for flavoring foods
 LovageBotanical name:Levisticum officinale Koth.
Family name:Umbelliferae.

Lovage grows well in almost any soil, especially well-drained soil where maize or potatoes can be produced satisfactorily. Seed or root division propagates it. The roots are dug out in October of the second or third year after setting the plants. The freshly dug out roots are washed, cut into slices about 13 mm thick and carefully dried. Artificial drying at 52 degree C may be used to hasten drying. A yield of 450 kg. of dried root per acre is reported. Harvest season : September to October Marketing season : November to December

Lovage The root has long been supposed to have medicinal properties and is in demand in the drug trade. The roots, seeds and leaves are used for flavoring foods. The seeds are used for flavoring confectionery. Flavoring tops yield a volatile oil. The leaf stems are sometimes blanched like celery and eaten as a salad. The comminuted dry roots, on steam distillation, yield volatile oil, known in the trade as 'Lovage oil'.

Early Romans & Greeks valued Lovage for its antiseptic properties. It is used is a variety of foods like casseroles, soups, sauces etc. It can be used effectively as a substitute for celery because of its pleasant and yeasty flavor

Lovage has a sharp but pleasant smell.Lovage can be successfully cultivated in almost all types of soils. A well - drained soil will be of better advantage.The major contribution of Lovage comes from the Nilgiris in Tamil Nadu. It is also cultivated as homestead garden crop in Ooty. Tracts of Central India offer excellent scope for large-scale production of this spice.

(Last Updated on : 03/02/2014)
More Articles in Root type Spices  (16)
Turmeric  (4)
Ginger  (1)
Garlic  (1)
Recently Updated Articles in Indian Food
Cuisine of Rayalaseema
Rayalaseema is situated in Andhra Pradesh. Cuisine of Rayalaseema consists of various main courses and side dishes.
Modaka is a special delicacy that is offered as prasad to Lord Ganesha on Ganesh Chaturthi in Orissa.
Mace is known to be the aromatic product hugely used in Indian recipes. Mace can be used as the substitution nutmeg or cinnamon.
Poppy Seed Oil
Poppy Seed Oil, obtained from the small, dark seeds of the poppy flower, is a great choice for salad dressings.
The flavour of shallots is somewhat milder than that of onion considered as non-vegetarian food in India.
E-mail this Article | Post a Comment
Forum on Indian Food
Free E-magazine
Subscribe to Free E-Magazine on Society
Lovage - Informative & researched article on Lovage
Contact Us   |   RSS Feeds
Copyright © 2008 Jupiter Infomedia Ltd. All rights reserved including the right to reproduce the contents in whole or in part in any form or medium without the express written permission of
Jupiter Infomedia Ltd.