Showing Food Lovage
| General Information | |||||||||||
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| Name | Lovage | ||||||||||
| Scientific Name | Levisticum officinale | ||||||||||
| Description | Lovage, Levisticum officinale, is a tall, herbaceous plant native to the Mediterranean region of Europe and Asia. It is commonly consumed in European countries, particularly in the south. The leaves and roots of the plant are edible, with the leaves used in salads, soups, and broths, while the roots are eaten as a vegetable or used as a garnish. Lovage has a sweet, celery-like flavor and aroma. The plant is rich in antioxidants and has been reported to have various health benefits, including reducing inflammation and improving digestion (PMID: 18350523, PMID: 39224551). The roots contain a mild aquaretic oil, which induces the excretion of water without losing electrolytes. The seeds of the plant are used as a spice and contain a high amount of furanocoumarin, a chemical compound with medicinal properties. Lovage has been used in traditional medicine to treat various ailments, including digestive issues and respiratory problems. Interestingly, the plant is often used in combination with other herbs to enhance its flavor and medicinal properties. | ||||||||||
| Primary ID | FOOD00100 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Herbs and Spices | ||||||||||
| Sub-Group | Herbs | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Apiales | ||||||||||
| Family | Apiaceae | ||||||||||
| Genus | Levisticum | ||||||||||
| Species | officinale | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 29673 | ||||||||||
| Wikipedia ID | Lovage | ||||||||||
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| References | |||||||||||
| Content Reference | — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||