Rue
Rue, Weinraute, Rue, Ruda, Ruta graveolens, -
Rue originates from the Mediterranean region and has been cultivated for thousands of years. In ancient Greece and Rome, it was considered a sacred herb, used in religious ceremonies and for protection against evil. In the Middle Ages, rue was commonly grown in herb gardens for both culinary and medicinal uses, as well as for insect-repelling purposes. There are different varieties, including garden rue and wild rue, with variations in aroma and bitterness. The plant contains bioactive alkaloids and essential oils, giving it a very strong, bitter flavor. Rue is notable not only for its traditional medicinal applications but also for its cultural symbolism as a protective and purifying plant.
Strong, heating, and bitter properties may aggravate Vata in excess; use sparingly to avoid dryness or restlessness.
Bitter and drying, rue reduces Pitta and helps soothe excess heat and inflammation, especially in the digestive system.
Its potency helps reduce Kapha, clears mucus, and supports digestion, but should not be used in very high doses.
Rasa
bitter (tikta), pungent (katu)
Guna
dry (ruksa), light (laghu)
Virya
heating (ushna)
Vipaka
pungent (katu)
Dhatu
Rasa, Rakta
Kapha and Pitta imbalances, digestive issues, mild spasms (used cautiously)
Use only in small amounts; avoid during pregnancy or in high Vata conditions; can be toxic in large doses
Rue leaves can be used sparingly to flavor sauces, soups, and stews. They are often added at the end of cooking due to their intense flavor. In Ayurveda, small amounts may be infused in warm water or ghee for medicinal applications, but ingestion should be carefully controlled.
