루(Rue= 운향)

 

 

학명: Ruta graveolens L.

분류: 운향과(Rutaceae)

학명 풀이:

Ruta: Bitter herb

graveolens: 향기가 강한(불쾌감을 주는 냄새)

중국어명 : 芸香

국명 : 운향/ 루(국표식에는 루로 등재) 

영명: Rue

 

사진: 2014.09.28 일자산 허브천문공원

 

 

 

 

 

 

 

 

 아래: 201.08.26 전주수목원

 

 

 

 

 

설명:  영어 위키

 

Ruta graveolens — commonly known as rue, common rue or herb-of-grace — is a species of Ruta grown as a herb. It is native to the Balkan Peninsula. It is now grown throughout the world as an ornamental plant in gardens, especially because of its bluish leaves, and also sometimes for its tolerance of hot and dry soil conditions. It also is cultivated as a medicinal herb, as a condiment, and to a lesser extent as an insect repellent.

The Rue is called NagaDali (ನಾಗದಾಳಿ) in Kannada, Arootha in Malayalam

<Traditional use>

The Tacuinum Sanitatis, a medieval handbook on wellness, lists these properties of rue:

Nature: Warm and dry in the third degree.

Optimum: That which is grown near a fig tree.

Usefulness: It sharpens the eyesight and dissipates flatulence.

Dangers: It augments the sperm and dampens the desire for coitus.

Neutralization of the Dangers: With foods that multiply the sperm.

Common rue is said to promote the onset of menstruation and of uterine contractions; for this reason the refined oil of rue was cited by the Roman historian Pliny the Elder and the gynecologist Soranus as a potent abortifacient (inducing abortion). Rue contains pilocarpine which is used in horses to induce abortion.

It is also used in Brazil as the key ingredient in homemade herbal cough syrup, when mashed with caramelized sugar and honey.

Exposure to common rue, or herbal preparations derived from it, can cause severe phytophotodermatitis which results in burn-like blisters on the skin.

<Culinary use>

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 a herb that 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 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.