Leaves and stems – raw or cooked. Used as a savoury flavouring in salads, soups, stews etc, imparting a yeasty/celery flavour. The leaves can be used fresh or dried and are available from late winter until late autumn. To ensure a good supply of the leaves in the summer, it is best to cut the plants down to the ground when flowering in the summer. The young stem can be blanched and used like celery in salads or as a savoury flavouring in cooked foods. Seed – raw or cooked. A strong yeasty flavour, it is used as a flavouring in cakes, soups, salads etc. It can be used whole or ground into a powder. Root – cooked. A strong savoury taste, it can be used as a flavouring or cooked as a vegetable. It is best grated. Best used when 2 – 3 years old. Flowers. No more details are given. A tea is made from the dried leaves. A strong savoury flavour, it tastes more like a broth. A tea can also be made from the grated roots. An essential oil from the root is used commercially as a food flavouring. Yields of 0.5% are obtained. Lovage is a warming and tonic herb for the digestive and respiratory systems. It is used primarily in the treatment of indigestion, poor appetite, wind, colic and bronchitis. The roots, leaves and fruits are antispasmodic, aromatic, carminative, diaphoretic, digestive, diuretic, mildly expectorant and stimulant. They are used internally in the treatment of disordered stomachs, especially cases of colic and flatulence in children, kidney stones, cystitis, painful menstruation and slow labour. Externally, the root is used in the treatment of sore throats and aphthous ulcers. The roots of plants 3 years old can be harvested in early spring or in the autumn and are used fresh or dried. The leaves are harvested before the plant comes into flower and either distilled for their oil or dried for later use. The leaves, either eaten in salads or dried and infused as a tea, have been used as an emmenagogue. The essential oil from the seeds is used by aromatherapists to remove freckles and spots from the face.