Ligusticum scoticum aka Scots Lovage

Ligusticum scoticum is a perennial herb in the Apiaceae family. Common names include Scots lovage, sea lovage and sea parsley. Its native range includes northern Europe and eastern North America. It is native to Britain and Ireland. Plants For A Future also lists northern Asian regions. In northern Britain, it grows on rocky coasts.

The plant forms upright clumps and loses its leaves in winter. Garden heights range from 1.6–3.3 feet [0.5–1 metre]. The RHS description gives a shorter height of 2 feet [0.6 metres]. Clumps spread to about 1.6 feet [0.5 metres]. Plants take two to five years to reach full size. Glossy green leaves split into three leaflets with toothed edges. Tall, reddish stems rise above the leaves during summer.

Small flowers form rounded clusters at the stem tips. The RHS describes their colour as greenish white. Chicago Botanic Garden lists white blooms from May through August. Yellow seedheads follow the flowers. Chicago also records that the plant attracts butterflies. Its upright form suits use as a single feature plant. The RHS suggests coastal, gravel and informal gardens, plus banks and slopes. The leaves also give it a place in herb beds.

Grow Scots lovage in full sun and soil that drains well. It suits sandy, loamy or chalky ground across a broad pH range. Cool summers suit it best; excess heat does not. The supplied moisture guidance ranges from dry to moist. Chicago lists moderate watering needs. The RHS rates it H7 for cold hardiness. Plants For A Future gives USDA zones 4–8. No pruning is needed, and disease is seldom a problem. Aphids, celery leaf-mining flies and cuckoo spit may occur. Sow ripe seed in a cold frame. Spring sowing with bottom heat is another option.

The RHS states that all plant parts are edible. Leaves, flowers and young shoots can be eaten raw or cooked. Their strong taste has been compared with celery or parsley. Blanching the leaves makes the flavour milder. Stems flavour soups and stews; peeled green stems are also eaten. Roots can be eaten raw or cooked. Ground seeds serve as a seasoning. Plants For A Future reports no known hazards. It records past medicinal uses for roots and seeds. These include use for digestive gas, alongside scent and deodorant uses.