[Sca-cooks] Rue Substitute?

[Samrah]

Point well taken, William.  I have never cooked with rue, but from smelling the stuff, it seems as though it would be bitter.  If it is indeed a bitter type herb, perhaps a bit of feverfew could be added to the marjoram.  I don't believe there are any major counterindications on feverfew (she says bravely, working without her herbal), except that it shouldn't be used in medicinal doses by people who cannot take aspirin as it contains salicitic acid.  In most cases, medicinal doses are considered to be 1 teaspoon of the herb three times a day.  (Less of course, for roots & really strong stuff.)  Thyme fits into this category.  It is OK to use thyme as a seasoning for the pregnant, but not in medicinal amounts....
 
Samrah (who is blissfully not pregnant, and wonders what that horribly bitter smelling Rue actually tastes like)

Chris Stanifer <jugglethis at yahoo.com> wrote:

--- lilinah at earthlink.net wrote:

> A friend is making an Apician recipe, Aliter Dulcis (Book 7, Section 
> 13, Recipe 5), which uses pine nuts, honey, rue, milk, passum, and 
> eggs.
> 
> She doesn't have rue. In his book on Apicius, Jonathan Edwards 
> suggests rosemary as a substitute for rue, but i'm skeptical of this.
> 
> Does anyone have a suggestion for a substitute for rue?


Personal opinion only: If the friend is making this dish for consumption by others (especially
women), I would suggest not using rue EVEN IF it can be found. Rue, If I remember correctly, is a
natural abortificant. Not sure about the quantity needed, but I would not be willing to use it if
'women of age' were going to be feasting. Agian, personal opinion only.

On the other hand, I have used rue for a few dishes when I knew my guests were not pregnant, and
the closest substitution I could think of is Marjoram.

William de Grandfort

=====
Every heart to love will come... but like a refugee.



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