[Sca-cooks] herbs

[JIMCHEVAL at aol.com]

It occurs to me I should mention that what I bought at the Persian market  
and re-tasted yesterday were rue seeds. I'll have to go looking for some 
green  rue - or try planting what I have.

I should also point out that  personally I have no fear of rue. But then, 
in playing with Roman cuisine, I ate  a few things I'd hesitate to recommend 
to others. And in fact there is  very little of what I made for my own 
edification that I would ever serve to  others. 
 
"Are you vegan? Lactose-intolerant? Allergic to peanuts? How about obscure  
Roman or medieval spices you've never heard of ? Sure?"
 
Jim  Chevallier
www.chezjim.com

Newly translated from Pierre Jean-Baptiste  Le Grand d'Aussy:
Catholic Fasting in France: From the Franks to the  Eighteenth Century  

 
In a message dated 1/11/2013 4:46:28 P.M. Pacific Standard Time,  
lilinah at earthlink.net writes:

Someone  on another cooking list sent me a packet of homegrown rue and i 
enjoyed  it