446 Handbook of herbs and spices
the root yield was significantly affected by plant age. In a study by Szebeni-Galambosi
et al. (1992), the highest fresh root yield was obtained from 3–4 year-old plants.
According to Hornok (1992), the fresh root yield of 3–4 year-old plants is 6–8 t/ha,
from which 5–6 kg essential oil can be extracted. The average yield of lovage roots
in Lithuania was reported as 9–10.5 t/ha (Dauksas et al., 1999).
The essential oil content and composition of lovage root also can be influenced by
harvesting time and plant age. In the study by Penka and Kocabova (1962), the oil
content of lovage root increased as the plant grew older. In another report from
Finland, the root oil content varied from 0.12 to 1.36% depending on the transplantation
and harvesting times. Also, in the one-year-old roots the relative amount of phthalides
as major compounds of roots oil was significantly higher than in older roots (Szebeni-
Galambosi et al., 1992). After harvesting of roots, handling manners (e.g. cleaning
and drying) are very necessary. The soil is shaken off the roots and then before
processing the roots are washed, and then they are split into pieces 0.1–0.15 m in
length and dried under shade conditions or by artificial driers at 40–50 ∞C.
26.4 Use in food.....................................................................................
All parts of the plant are edible and used for culinary purposes. The leaves and stems
are used as a celery substitute in soaps, salads, pizzas, stews, sauces, and with meat
and poultry. The stems can also be blanched and served as a culinary herb. Seed
could be used for seasoning meat, bread, potatoes, cheese spreads, pickles, rice and
chicken dishes, confectionery and liqueurs. (Launert, 1981). The essential oils from
leaves (Levistici folium), fruits (Levistici fructus), and roots (Levistici radix) are used
in the food, beverage, perfume, and tobacco industries (Chiej, 1984; Bown, 1995).
Lovage is widely used as a flavoring ingredient, too, in various liqueurs, herb bitters,
and sauces (Grieve, 1984; Chevallier, 1996). The powdered root was once applied as
a substitute for pepper. The essential oils and extracts are used as flavor components
in major food products, such as beverages, frozen dairy dessert, candy, gelatins and
pudding, meat and its products. Average dosage levels used are generally below
0.005%, with the exception of 0.017% and about 0.013% reported for lovage extract
in sweet sauces and in frozen dairy dessert, respectively. Lovage (crude) is also
mentioned in alcoholic beverages, baked foods, savory and sweet sauces. In this
case, largest level used is 0.015% in beverages (Leung and Foster, 1996). According
to Opdyke (1978), the acute oral toxicity of root oil has an LD 50 of 3.4 g/kg and an
acute dermal toxicity of LD 50 of > 5 g/kg. In the industry, lovage usage is restricted
almost wholly to confectionery and tobacco products (Cu et al., 1990). Following the
literature, some European recipes for dishes where lovage appears as an important
ingredient are given below:
Lobster and potato salad with lovage
Ingredients Amount
Cooked lobster meat 21 / 2 pounds
Red bliss potatoes (cooked and cut into^1 / 2 inch dice) 1 pound
Mayonnaise^1 / 2 cup
Sour cream^1 / 2 cup
Freshly squeezed lemon juice 1 tablespoon