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Ligusticum scoticum

  • Perennial
Home Perennial Ligusticum scoticum

Rocky coasts in northern Britain.

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[blocksy-content-block id=”832″]
Family: Apiaceae
Height: 0.6 m / 2 ft
Sun
Light, Medium and Heavy Soil
Dry to Moist

Plant Rating

Edible Uses: 3 of 5
Medicinal Uses: 2 of 5
Other Uses: 2 of 5

Native Habitat

Scottish Lovage, Scottish licorice-root, Hulten's licorice-root Ligusticum scoticum native habitat is Rocky coasts in northern Britain.

Edible Uses

Leaves, flowers and young shoots - raw or cooked. Strong and not very pleasant. Superb in salads. The leaves are usually blanched in order to make the flavour milder, though this also reduces the nutritional value. A celery-like flavour, it is used as a seasoning in salads, soups etc. Another report says that the flavour is more like parsley. Stem - used as a flavouring in soups, stews etc. A celery-like flavour. The green stem is peeled and eaten. Root - raw or cooked. A sweet flavour. Seed - ground into a powder and used as a flavouring in soups and stews. A sharp, hot taste it is used in the same ways as pepper. The young shoots and roots are occasionally candied like angelica.

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