This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
Rue. Haute.
No. 1342. - This is a hardy, perennial plant, having a peculiar odor. The leaves are bitter and so acrid as to blister the skin. It is a stimulant and anti-spasmodic, but must be used with great caution, for unless this is done its use may result in serious injury. It must not be allowed to run to seed, and does best in poor soil. The plant is rarely used in this country for other than medicinal purposes. In the Eastern countries it is used in soups, and the leaves are boiled and pickled in vinegar.
No. 1343. - The stem is shrubby and the compound leaves are of a grayish-green color, having a strong odor. The flowers are yellow, in terminal, spreading clusters. The fruit is a roundish capsule, and contains four rough, black seeds.
No. 1344. This variety is hardier than the broad-leaved. The flowers are produced in longer and looser clusters.
 
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