Rue

Rue (Ruta graveolens) is a perennial sub-shrub native to the Mediterranean, grown for its distinctive blue-green, deeply lobed leaves and yellow-green flowers. It reaches 30–60 cm in height and carries a strong, bitter aroma. Rue thrives in lean, well-drained, alkaline soil in full sun and is notably drought-tolerant. It has a long history as a medicinal herb and insect repellent, and is used sparingly in cooking.

Growing

Start seeds indoors once soil temperatures reach 10 °C. Sow at 0.5 cm depth in seed trays and maintain warmth for germination, which takes 15–30 days. Grow on seedlings for approximately 6 weeks before transplanting outdoors once nights reliably stay above 5 °C. Space plants 20–30 cm apart in rows 40 cm apart. Choose a sunny, sheltered spot with lean, well-drained soil; avoid rich or waterlogged conditions.

Care

Water sparingly — rue tolerates drought and dislikes wet roots. Do not feed heavily; a lean, calcareous soil produces the hardiest plants. Cut back lightly after flowering to maintain a compact shape. Wear gloves when handling, as the sap can irritate sensitive skin. In colder Nordic conditions, mulch the crown in autumn to improve winter survival.

Harvest

Harvest young leaf sprigs once the plant is well established. Pick individual leaves or small sprigs as needed throughout the growing period. Use a clean sharp knife or scissors; avoid stripping more than one-third of the plant at any one harvest. Flowers appear from midsummer onwards and can also be collected.

In the kitchen

Use rue very sparingly — only a few leaves at a time — due to its intensely bitter, pungent flavour. Add a leaf or two to salads, or use small amounts to flavour cheese, eggs, fish, and poultry dishes. It features in many traditional herbal preparations. Avoid large quantities, as the plant contains mildly toxic compounds.

Storing

Store freshly cut sprigs in a glass of water at room temperature for up to 3 days. For longer storage, dry leaves in a single layer in a warm, airy place away from direct light; dried leaves keep their potency for up to 12 months in an airtight container. Rue can also be frozen: chop finely and freeze in ice-cube trays with a little water.