Dig roots at the end of the growing season when they will shrink least; then wash thoroughly and scrape. Slice thin, or cut in match-stick
pieces. Boil in water for an hour, change water and boil another
hour. Drain and cook until transparent in a syrup made with 8
cups sugar and 1/2 cup water. Lay on waxed paper to dry. Store in
tin or glass between layers of waxed paper.
Lovage root may be candied in the same manner.