Herb of the Week: Rue

FRAGRANT, various, delicious, fascinating, beautiful — the plants classified as herbs due to their medicinal, ornamental and culinary uses are also great companions. Though they are famous for their medicinal powers, I appreciate herbs mostly for aesthetic and mystical reasons. I watch them grow, take in their scents, eat them and marvel at their beauty in an unscientific and often impractical way. I am not a horticulturalist or certified botanist, but I am an admirer of horticulturalists and certified botanists. I wish I knew what they know. I am not an expert on herbs, but an admirer of experts on herbs. How do they get to be so smart? I refer to them and my own limited experience in the garden for the knowledge I have of these famously interesting plants, which some say are so powerful they can alter your personality, at least for a time.
Rue (ruta graveolens) is one of my favorite herbs. With interesting blueish-gray-green, lacey leaves and miniature, star-like yellow flowers, common rue, also known as herb-of-grace, can grow quickly into a small bush-like plant about three feet tall. Some people probably find it unmanageable, but its wild look and quick growth provide stems that are beautiful in a vase all summer long. Although it has been used in the kitchen, its bitter taste is supposedly not appealing. Truthfully I have never tasted it and some say it should not be eaten, especially by pregnant women or in large quantities. It is a component of the Ethiopian spice mixture berbere and is used sparingly in salads and egg dishes in Mediterranean cooking. (more…)


