The fresh or dried leaves of mountain celery, also known as perpetual celery or lovage, flavor soups, meats, sauces, and stews, and can be used as an infusion for their aperitif, slimming, and stimulating properties. The seeds are used in marinades, soups, sauces, and pastries. Its flavor is reminiscent of celery, but more pronounced.

Successful sowing of mountain locust

Sowing: in August in nurseries and plant in spring when the plants are 15 to 20 cm high. Sowing mountain celery or perpetual celery is quite tricky, as germination is irregular, so patience is required.

Planting in the vegetable garden

Plant the plants in spring in a sunny location, in fresh, humus-rich, and deep soil. They will remain in place for several years. Make sure to leave at least 80 cm in all directions so that they can develop as they please.

Cultivation of mountain celery or perpetual celery

We recommend cutting back the flower stems as soon as they appear to encourage more tender shoots. Mountain aphids disappear in winter and reappear in spring. Mulch.

Harvesting Mountain Celery or Perpetual Celery

Harvest its leaves as needed.

Risk information

May cause an abnormal skin reaction if in contact with skin followed by exposure to sunlight.

Information on how to protect yourself

Avoid sun exposure after handling this plant. In case of contact, rinse exposed areas with water and wash any clothing that has been in contact. If an abnormal skin reaction occurs, consult a poison control center or doctor.

Additional optional information

Keep the label or a photograph of the plant to facilitate its identification.