It also has a variety of other culinary uses:
Purpose:
1. Ornamental use: The branches and leaves are emerald green, with silvery white luster, and the flowers are bright yellow. It is a very eye-catching green plant.
2. Edible: Rut leaves are bitter and rich in iron and minerals. Adding a small amount to food, drinks or wine can increase the musky smell.
3. Medicinal use: Nature and flavor: Whole plant: acrid, bitter, cool.
Effects: Whole plant: clearing away heat and detoxifying, dissipating blood stasis and relieving pain. Treats cold and fever, toothache, irregular menstruation, eczema in children, sores and boils, bruises, menstrual pain, amenorrhea, snake bites. Rut contains lemon oil, eucalyptol, coumarin and other ingredients. It is a powerful therapeutic drug, but it must be used according to the instructions of experts; Rut has the effect of promoting menstruation, can promote appetite, stimulate sweating, bile secretion, and can also strengthen blood vessels , its antispasmodic effect can treat high blood pressure, epilepsy and abdominal pain; another rue ointment can relieve rheumatism, arthritis and neuralgia embolism; leaf soaking liquid can be used to wash eyes to eliminate fatigue.
4. Insect repellent: Rutia leaves can be used as insecticides and wound fungicides after drying, and the effect is good for repelling ants.
The ingredients for "Stinky Grass Mung Bean Paste" are one tael of fresh stinky grass, three taels of mung beans, an appropriate amount of yellow flake sugar, and a piece of dried tangerine peel. The method is simple, wash the fresh stinky grass and chop it up; soak the mung bean and dried tangerine peel in water, put the ingredients in a clay pot, add water and bring to a boil. Yellow flakes candy has the power of clearing heat and detoxifying, and tangerine peel can expel qi and eliminate cold. This soup is not afraid of cold for the elderly and children to eat.
Other uses
It was widely used in ancient Near Eastern and Roman cuisine (according to Ibn Sayyar al-Warraq and Apicius).
Rue is used as a traditional condiment in Greece and other Mediterranean countries.
In Istria (a region spanning Croatia and Slovenia) and northern Italy, it is used to give grappa/raki a special flavor and most of the time a part of this plant can be found in the bottle Small branches. This is called grappa alla ruta.
The seeds can be used to cook porridge.
Bitter leaves can be added to eggs, cheese, fish, or mixed with plums and wine to make bolognese.
In Friuli Venezia Giulia, Italy, young shoots of plants are dipped in batter, fried in oil, and served with salt or sugar. They can also be used alone to aromatize certain types of omelets.
Used as a flavoring ingredient in Old World beers.
Tips
Stinkweed is mildly neurotoxic.
toxicity
Rue extract is mutagenic and hepatotoxic. Large doses can cause severe stomach pain, vomiting, systemic complications and death. Exposure to common rue or herbal preparations derived from it can cause severe plant solar dermatitis, which results in burn-like blisters on the skin.
