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Common rue, Ruta graveolens, dried and cut for loose use. The leaves are blue-green and finely divided into small rounded lobes. The aroma is strong and musky, with a clear citrus edge. The taste is markedly bitter and stays on the palate, which is why cooks reach for rue in pinches rather than spoonfuls. Mediterranean kitchens have used it for centuries, and it holds a fixed place in Ethiopian cooking and in herb gardens across southern Europe. Valley of Tea supplies it as dried, loose cut leaf
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