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


in  
 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
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)
 
 
 
Onion  
 
 
Lovage  
 
Recently Updated Articles in Indian Food
Seed Type Spices
Seed types spices are derived from fertilised ripened ovule, almost always covered with a protective coat.
Gobhi Ki Sabzi
Gobhi ki sabzi is a popular Indian vegetable dish which mostly accompanies rice, roti or paratha.
Kancha Kadali Bara
Kancha kadali bara is an Oriya recipe that can be included in the main course or can be eaten as a snack item.
Manda Pitha
Manda Pitha is like a cake routinely prepared and served in Oriya homes.
Gatte Ka Pulao
Gatte Ka Pulao is an authentic Rajasthani recipe. It is usually served with kadhi, chutney or plain curds.
E-mail this Article | Post a Comment
Forum
Forum on Indian Food
Free E-magazine
Subscribe to Free E-Magazine on Society
 
 
Lovage - Informative & researched article on Lovage
Sitemap
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.