Lovage (Levisticum officinale) from Baldeneysee

Lovage, also known colloquially as "Maggi herb," was an indispensable medicinal herb in Benedictine abbeys. Early on, it was described in monastic herbals as a "warming and strengthening herb" that invigorates the body and aids digestion. The Benedictines of Abbey Werden in today's southern Essen near the Baldeneysee Lovage was particularly valued for its strengthening effect on the stomach and intestines. Many manuscripts mention it as an herb that "soothes the stomach and strengthens vitality." Its intense aroma also made it an important ingredient in monastic cuisine—a herb that combined healing and enjoyment.

Lovage prefers moist, nutrient-rich soil and was traditionally cultivated in the wetter areas of monastery gardens, often within the Hortus Medicus. Its tall, imposing growth, reaching up to two meters in height, is a typical characteristic. Therefore, ample space is essential, and planting it in the back of the beds is recommended to avoid shading smaller herbs. Regular soil care is also crucial, as lovage requires plenty of nutrients. When cultivating it, it can be combined with celery or parsley, which have similar growing requirements. The plant has always been long-lived and can thrive in the same bed for many years without any problems.

Lovage was an important remedy for digestive problems among the Benedictines. A tea made from the leaves or roots was drunk for flatulence, bloating, and stomach cramps. A root decoction was used to strengthen the body after illness. The seeds were also used, valued as a warming and stimulating remedy. For muscle tension, liniments were the treatment of choice. Lovage was considered an herb that "warms the belly and strengthens the spirits.".

Even the Benedictine monks recognized lovage's indispensability in the monastery kitchen, and so the herb was used extensively for cooking and seasoning food. It was considered a staple spice for soups and stews, essential in vegetable dishes, a key flavoring agent in herb-infused oils, and, not to be forgotten, a flavor enhancer in Lenten meals. Its robust, aromatic flavor lent depth and richness to many dishes. As a natural source of umami, its savory, slightly celery-like taste is the defining characteristic of industrially produced Maggi seasoning.

Lovage possesses not only an intense, spicy flavor but also an equally captivating fragrance. This fragrance was used in herbal bundles, aromatic vinegars, and seasoned salts. Its scent was considered warming and invigorating and was also associated with life force, warmth, and vitality in a spiritual and symbolic sense. For example, the Benedictines regarded lovage as an herb that "strengthens the heart and stomach" and valued it as one of the most versatile herbs in the monastery garden. Today, lovage is a classic in both cooking and natural medicine. It is and remains a symbol of a fortifying, simple, and healthy diet.