[Sca-cooks] Question about rue....

Elaine Koogler kiridono at gmail.com
Mon Nov 24 06:55:01 PST 2008

Thanks!  That's probably the one thing I wouldn't have thought of using.


On Mon, Nov 24, 2008 at 9:43 AM, Gaylin Walli <gaylinwalli at gmail.com> wrote:

> I recently posted a comment on this on the Apicius list and I'll repost it
> here for you. I wrote:
> Re:logical substitutions??
> Others have spoken on the celery and pumpkin substitutions, but no one
> yet has commented on the rue issues and the reasons for the
> substitutions. Growing rue is ridiculously easy if you have the garden
> space, but a quick google search will net you information on the
> possibility of contact dermatitis when the plant is handled (luckily I
> do not have this problem at all). The reason most people don't include
> it in recreation recipes is not the dermatitis issue, but the
> possibility of Rue acting as an abortificant. There is evidence to
> suggest that pregnant women or women trying to get pregnant should
> avoid this plant completely.
> That having been said, I do use it in my personal cooking for recipe
> testing, so I can get a decent idea of the taste. My personal opinion
> is that the leaves of radishes works the best. They give the herbally
> green taste and the bitterness you're seeking. Rosemary or even celery
> (which people have suggested in the past) don't even come close to
> matching the taste of rue like radish greens do. Just remember to wash
> them carefully. I personally think of it as a bonus. Most people toss
> their radish greens without using them. This is the perfect way to use
> everything!
> Iasmin
> On Mon, Nov 24, 2008 at 9:36 AM, Elaine Koogler <kiridono at gmail.com>
> wrote:
> > OK...I understand that rue is probably not a good thing to use in
> cooking,
> > that it can have some unfortunate side effects.  Am I correct in this?
>  If
> > so, does anyone have any idea what to do about all those recipes from the
> > Anonymous Andalusian Cookbook that call for the herb?  I'm contemplating
> > using a number of Andalusian recipes for my Middle Eastern feast in
> > February, but worry about all of that rue!  I don't want to "rue" my
> > choices...nor for my diners to do so!  ;-)
> >
> > Also...I have run across a number of references to a measurement called *
> > kail*.  Any idea how much that would be?
> >
> > Thanks!!
> >
> > Kiri
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