Ljupčac, Latin name Levisticum officinale, is a perennial herb and medicinal plant from the stilt family. It is considered to be of Western Asian origin, and arrived in Europe in the Middle Ages, thanks to the Benedictines. It is also known by the names selenium, maggi, jubček, luštrik, belestika, lesandrina, selim, milobud, trojevac, miloduh, vegeta plant, etc. It is mainly grown as a herb, and we can also find it in nature, most often in mountainous areas.
Ljupčac has a forked root, and the above-ground part of the plant grows in the form of a bush. In the first year of cultivation, leaves emerge from the roots, which grow on long petioles and form a rosette of leaves. The dark green leaves of lovage are fleshy, shiny and double or triple pinnate. They are egg-shaped and have jagged edges. Later, smaller and simpler leaves develop on the stem.
The green, fleshy and tubular stem of the lovage grows in the second year of cultivation. The stem can be up to 2 m long, and shield-like inflorescences consisting of 5 to 15 yellow flowers are formed on its branches. Passion fruit seeds are flat, 2 – 3 mm long.
Planting conditions: from February to May, in loose and permeable soil with a high humus content
Method of reproduction: by seeds and division of plants
Height: up to 1.5 m
Use: spice in cooking
Planting and propagation of sweet potatoes
The planting of lovage is usually done from February to May, but this plant can also be planted during August or September. For the production of lovage seedlings, the seeds are sown in the spring in trays in a closed space where the temperature is 15°C. The seeds will germinate after 10 – 14 days, and when the seedlings are strong, they are transplanted into the garden at a distance of 60 cm.
Ljupčac can be propagated not only by seeds but also by division. In this case, parts of the plant where the buds have already developed are taken. Division of plants is done in spring or autumn.
In order to create as much essential oil as possible in the plants, it is recommended to grow lovage in sunny places. Ljupčac should not be planted in places where root vegetables such as carrots, celery or parsley were previously grown.
Loose and permeable soil with a high content of humus is ideal for growing sweet potatoes, which should be dug or plowed and fertilized before planting. For basic fertilization, nitrogen is introduced into the soil in the amount of 70-80 kg/ha, phosphorus in the amount of 100 kg/ha and potassium in the amount of 120-140 kg/ha. In addition to basic fertilization, foliar feeding with microelements is added, in this case with copper, magnesium, iron and molybdenum.
Cultivation of lovage and maintenance
If it is grown in places with a cold climate, ljupcaca should be provided with full sun, while in places with a warmer climate it should be grown in partial shade. For successful cultivation, it needs to be watered regularly, and the greatest need for moisture occurs in the germination phase and before flowering itself.
The optimal daytime temperatures for normal growth and development of plant mass are 18 – 23 degrees, while the temperature during the night should be 12 or more degrees. Cooler weather can contribute to poor fertilization and low yields.
In order to stimulate the appearance of new leaves, you can prune the lovage during warm weather. It is difficult to deal with weeds, so it needs to be weeded regularly.
If it is grown for its roots, it is necessary to prune the flower stalks because otherwise the roots are exhausted and their quality is reduced. After 3 to 5 years of intensive cultivation of lovage, it is necessary to change the surface.
Diseases and pests
Among the diseases, leaf spots, rust and powdery mildew can appear in lovage, and the most common pests are flea beetles and aphids. Protection is carried out only when diseases appear.
Leaves that have been attacked by pests or diseases should be removed and destroyed, and the plants should be cut back to ground level. After cutting, it is necessary to feed the plants.
Harvesting and drying of lovage
Harvesting of lovage leaves can be done from spring to late autumn. Although the leaves can be dried, it is best to use them fresh or freeze them.
The seeds are collected when they turn brown, and the shields with the seeds should be harvested in dry weather. After collecting, the seeds of lovage are stored in a paper bag that is hung and kept in a dry and airy place.
The root of lovage is extracted in autumn during the second or third year of cultivation. Extraction is done with specially prepared plows that penetrate up to 40 cm into the soil, and the root is then collected, washed, cut and dried.
Composition and use
All parts of lovage have a strong aromatic smell that originates from essential oils. The highest concentration of essential oil is in the roots (0.5 – 1%) and seeds (0.8 – 1.5%), while other parts of the plant contain a smaller amount. The main ingredient of the essential oil of lovage is phthalide (70%), followed by eugenol and carvacrol. In addition to essential oil, the root of lovage also contains malic acid, sugars, tannins and some fat.
Medicinal properties of lovage
Ljupčac has been used in folk medicine for years to help with stomach problems, the consequences of poor digestion, gout, rheumatism, migraines, kidney and bladder diseases, and menstrual pain.
It stimulates the excretion of water, and the root and dry leaves of this plant are used to prepare teas that help with stomach problems and clean the blood. The essential oil of lovage, which is obtained from the leaves by steam distillation, is used in the treatment of the liver.
Ljupčac should not be consumed by pregnant women or people with a high body temperature.
Ljupčac in culinary
The taste of ljupčac is spicy-sweet and slightly reminiscent of celery. The root, seeds and fresh or dried leaves of lovage are used as a spice. Given that it has a rather intense smell, it should be used in smaller quantities.
The root to be used as a spice is taken from annual plants. It is brown on the outside, and white when cut, and emits a yellow juice. The root is usually dried and ground, so in this form it is added to various dishes.
Clove leaves are added to tomato sauces, soups, ragouts and other minced meat dishes, while fresh stems can be added to salads or blanched and eaten like rhubarb stems.
Ljupčac can also be used to season stews, cheeses, spreads, sandwiches, salads and fish. It goes well with thyme, marjoram, onions, chives and garlic.
We can keep fresh lovage leaves for 3-4 days in a plastic bag in the refrigerator, and if we freeze them in an ice cube tray, we can keep them for up to 4 months.
The dried leaves should be chopped and stored in a hermetically sealed container in a cool and dark place, and the seeds should be stored in the same way.
Interesting facts about ljupčac
Ljupčac was a favorite spice of the ancient Greeks and Romans who chewed its seeds to ease digestion. The Romans considered the ljupčac plant an aphrodisiac and called it the lover’s plant. After the Benedictines brought it to the north of Europe, the name monk’s plant began to be used.
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