Herb
Root
Lovage root is the underground storage organ—starch, sweetness or spice depending on the plant. Scrub or peel, cook until tender, or grate raw when appropriate. Store cool and dark when whole. Even thickness matters more than elaborate marinades for consistent doneness.
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Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.8 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.48 g
- Cholesterol 0 mg
- Sodium 26.1 mg
- Salt 0.05 g
- Total Carbohydrate 6.94 g
- Dietary Fibre 4.29 g
- Total Sugars 0.83 g
- Complex / starch 1.89 g
- Protein 2.88 g
- Water 83.4 g
- Energy 46.5 kcal
- Water 83.4 g
- Carbohydrates 6.94 g
- Protein 2.88 g
- Fat 0.8 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.48 g
- Omega-3 0.07 g
- Vitamins 379 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 1 mg
- Vitamin B6 0.2 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 76.8 µg
- Vitamin C 2 mg
- Vitamin E 1.88 mg
- Vitamin K 279 µg
- Minerals 336 mg
- Major Minerals 334 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 1 · vitamin-b5-pantothenic-acid: 0.4 · vitamin-b6: 0.2 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 76.8 · vitamin-e: 1.88 · vitamin-k: 279.2 ·
Minerals
Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.
History
Chefs insisted on fresh aromatic quality for lovage finishes and infusions, including named root portions.
Chefs insisted on fresh aromatic quality for lovage finishes and infusions, including named root portions.
Dried and fresh commercial packs of lovage reached urban grocers, including named root portions.