Ligusticum scoticum

Scottish Lovage Apiaceae

The Scots have never been accused of wasting a good ingredient, and Ligusticum scoticum is proof that even a windswept rock can be turned into supper. Better known as Scots lovage or sea parsley, this tough little perennial thrives on rocky shores, sea cliffs and exposed coastal grassland, shrugging off salt spray and Atlantic gales with admirable indifference. Its glossy, aromatic, parsley-like leaves form a compact clump, followed in summer by branching stems carrying broad umbels of tiny greenish-white flowers.

It has a particularly interesting ethnobotanical history. In Scotland, especially the Hebrides, the young leaves and shoots were traditionally gathered as a wild vegetable, eaten raw or cooked, while the fleshy leaf stalks could be treated rather like celery. The flavour is strongly aromatic, combining hints of parsley, celery, dill and parsnip, and the plant was valued as a useful source of vitamin C. It was also added to broths and used as a potherb, particularly with fish.

Its medicinal reputation was equally enterprising, with traditional uses including preparations for digestive complaints and various livestock remedies. In other words, L. scoticum was expected to feed the family, improve the stock and presumably complain less about the weather than everyone else.

Grow in full sun and sharply drained soil, particularly sandy, gritty or coastal ground. An excellent choice for exposed maritime gardens, where its ability to tolerate salt and wind makes many conventional herbaceous plants look rather over-dressed.

Height: 30–60cm
Spread: 30–45cm
Flowering: June–August
Hardiness: H7, below -20°C
Position: Full sun
Soil: Well-drained, sandy or gritty soil; salt tolerant