Rue

What Is Rue?

Rue is a plant (Ruta graveolens) native to the Mediterranean region, with fine blue-green leaves, known since antiquity. This herb, widely used in ancient Roman and Greek cuisine, has lost its place in most kitchens today and survives in only very small amounts in some traditional Ethiopian, Italian, and Balkan recipes.

Its taste is extremely sharp, bitter, and distinctive; in small doses it is used to flavor some traditional drinks and dishes (e.g. Italian grappa, some cheese recipes). Consumed in excess, it can show toxic effects.

Nutritional Values of Rue

100 g of fresh rue contains around 30 kcal of energy; it carries a compound called rutin and volatile oils. These compounds are not related to nutritional value but to the plant's characteristic sharp taste and effects that require caution.

How Should Rue Be Consumed?

Rue is an herb used only in very small amounts (a few leaves) in traditional recipes; consuming it in large amounts or regularly is not recommended.

This information is general; rue is a food, not a substitute for medical treatment. Excessive consumption can show toxic effects; pregnant women must not consume it. It is recommended to use it only in the very small amounts indicated in traditional recipes, in moderation.

How to Choose Rue?

Good rue has blue-green, vivid, unwilted leaves. It is recommended to wear gloves when picking it, as skin contact combined with sunlight can cause irritation in some people.

• Leaves should be blue-green and vivid
• Should look unwilted, fresh
• Wearing gloves is recommended when picking/handling

How to Store Rue?

Rue can be stored in the refrigerator for a few days; since the amount used is already very small, there is no need to keep large stocks.

Using Rue in the Kitchen

Rue is most often used in Italy to flavor grappa, in Ethiopia in some traditional coffee and food recipes, and in a very small number of cheese recipes, adding a few leaves.

Why Must Rue Be Used Carefully?

Certain compounds in the plant can have adverse effects on the liver and digestive system at high doses, and it has also been linked to a risk of miscarriage during pregnancy; therefore, traditional use is always limited to very small amounts.

Frequently Asked Questions

Can rue be used during pregnancy?

No; it is a plant traditionally advised against during pregnancy as well, and should not be consumed for safety reasons.

Why has rue become less used?

Safety concerns and the increasing popularity of more measured-safe alternative herbs have led to rue largely disappearing from modern cooking; today it retains only a narrow traditional range of use.

Is rue available in Turkey?

It can be found as a wild/garden plant in some regions; its commercial sale is not widespread.