"Green, black or mixed olive relish to be made thus. Remove stones from green, black or mixed olives, then prepare as follows: Chop them and add oil, vinegar, coriander, cumin, fennel, rue, mint. Cover with oil in an earthen dish, and serve."
Read more: http://www.mnn.com/lifestyle/arts-cultur...z3Z62VauDj
Rue? Never heard of it. Like Mustard seed oil, there seems to be some duality of thought on if it's suitable for consumption.
Rue does have a culinary use if used sparingly, but it is bitter and gastric discomfort may be experienced by some individuals. Although used more extensively in former times, it is not an herb that is typically found in modern cuisine, and is today largely unknown to the general public and most chefs, and unavailable in grocery stores. It is a component of berbere, the characteristic Ethiopian spice mixture, and as such is encountered in Ethiopian cuisine.
It was used extensively in ancient Near Eastern and Roman cuisine (according to Ibn Sayyar al-Warraq and Apicius).
Rue leaves and berries are an important part of the cuisine of Ethiopia.
Rue is used as a traditional flavouring in Greece and other Mediterranean countries.
In Istria (a region in Croatia), and in Northern Italy, it is used to give a special flavour to grappa/raki and most of the time a little branch of the plant can be found in the bottle. This is called grappa alla ruta.
Seeds can be used for porridge.
The bitter leaf can be added to eggs, cheese, fish, or mixed with damson plums and wine to produce a meat sauce.
In Italy in Friuli Venezia-Giulia, the young branches of the plant are dipped in a batter, deep-fried in oil, and consumed with salt or sugar. They are also used on their own to aromatise a specific type of omelette.
I've never heard of this spice before, anyone else ever try it? Hear of it?