Re: Rue the day: Of onions (was: of snails and slugs)

Sally [13 June]:
> Okay doke.  After all this culinary discussion, I've
> got to ask a question that's been on my mind for a while.
> What is "rue" and what do you do with it?  I found it
> at an herb store and I planted it in my garden and it's
> flourishing.  It apparently comes from Greek rhuta,
> origin unattested, and it has nothing to do with the
> verb "to rue," although I might take that back.  It
> has an aromatic, oily aroma that smells like dusty
> peaches when you crumble the leaf in your hand
> (dusty green leaves, rounded, deeply invaginated,
> very pretty, yellow flowers).  It tastes bitter, but
> has an underlying flavor that seems to compliment
> stews.  Can't compare the flavor to anything.
"There's fennel for you, and columbines. There's rue for
you, and here's some for me. We may call it herb of grace
o' Sundays. O, you must wear your rue with a difference!
There's a daisy. I would give you some violets, but they
wither'd all when my father died. They say he made a good
end."

--And.

Reply