Rue herb can be used to make a tasty infusion. It can also be used as a spice for venison, fish, heavy dishes and cottage cheese.
Ruta was known in antiquity as a medicine, spice, and ceremonial plant. It was especially appreciated by the Romans as an ingredient of 'moretum' - a country dish made of cheese, onion, garlic, parsley and rue. The Romans also used it to season wine with it.
Nowadays, rue leaves are used in the treatment of atherosclerosis, hypertension, too much permeability of blood vessels and vitiligo.
Fresh or dried and powdered leaves are used as a cooking spice for fish, cheese, game, cocktails, wine and herbal vinegar.