[Sca-cooks] Lovage and Rue

[Phil Troy/ G. Tacitus Adamantius]

Also sprach lilinah at earthlink.net:
>Lovage
>
>Many of the Roman recipes i'm looking at call for lovage as a green
>herb. While i may be able to turn up lovage seeds, i doubt i'll be
>able to find it fresh.
>
>It has been suggested that modern cooks substitute celery leaves for
>lovage leaves. Does anyone have experience using actual fresh lovage?
>And if yes, can you verify this substitution?

I've worked with dried lovage, anyway. It's pretty darned close.
There's a variety of celery you sometimes see in Chinese groceries
which is mostly leaf with a skinny stalk; that's even closer.

Adamantius