Rue, also known as common rue, ruta and herb of grace, is a small, evergreen herb that has a strong smell and a somewhat bitter taste. The plant, native to southeastern Europe, has tiny, bluish green leaves that smell medicinal and bitter when crushed or cut. The herb is used as a condiment in various foods as well as a medicine. At times, the common rue is also grown in gardens as an ornamental plant mainly because of the color of its leaves.
Rues are more commonly used as a medicine in the west instead of as an ingredient, mainly because many people consider it to be poisonous and dangerous. In Mediterranean and Middle Eastern cooking, however, the plant is used extensively. It is also an important part of African cuisine.
Traditional Uses
The herb has been used for treatment of various ailments over the years but its first documented use was a potent abortion inducer. The plant's leaves and flowers were oiled and then used, particularly in ancient Rome, as an agent to promote uterine contractions and menstruation. Although this use of the plant is almost non-existent now, it is used for treatment of common ailments like cold, flu, headache, etc. In Brazil, rue has been an important ingredient in herbal homemade cough syrup for centuries. The plant's leaves are mashed and then caramelized with honey and sugar to make the therapeutic syrup.
It is very important to use common rue carefully and sparingly as direct exposure, especially in hot weather, can cause rashes and painful blisters.
Culinary Uses
Although rue is used in little quantities in many cuisines of the world, Ethiopian food in particular uses this herb a lot. It is used in almost all Ethiopian dishes and beverages. The herb is also used in Middle Eastern and Mediterranean cuisines. When using herb of grace in food, it is important to ensure that the right quantity is being added. When used sparingly, the herb lends a unique flavor to foods but since it is quite bitter in its original form, it can cause discomfort if added in unmeasured quantities.
While many chefs believe that rue is not a herb that suits modern tastes, there are still some who take comfort in the plant's ability to provide taste, aroma and medicinal benefits to foods.
In the Croatian region of Istria, rue sprig is an important ingredient and is a key addition to the traditional grappa recipe. Seeds of the plant are used for porridge. A popular dish Friuli Venezia-Giulia, Italy, is made with rue as the key ingredient. Young branches of the herb are dipped in batter and then deep-fried. The dish is served with salt or sugar and forms an important part of local cuisine.
When added to eggs, ruta leaves enhance flavor and lend a distinct aroma to the food. In addition, the leaves go well with fish, cheese, seafood, etc., and can also be mixed with wine and damson plums to make a special meat sauce.
Ruta in Ethiopian Food
In Ethiopia, rue, locally known as 'tena Adam' is a very important condiment and is used to flavor various dishes and beverages, especially coffee. Sprigs of the plant are first cut, washed, boiled for a few minutes and then added to strong black coffee. This not only gives a refreshing flavor and aroma to the drink but also adds therapeutic benefits to it. In addition, ruta is used to flavor yogurt, eggs, milk and cheese in Ethiopia.