LACE RUTA (Ruta graveolens) is a perennial plant with a height of 50–55 cm, featuring a branched, rounded stem and long-petioled leaves of an egg shape that are twice or thrice pinnately dissected. The matte green leaves and large yellow flowers give the bush a decorative appearance.
This herb is valued as an aromatic spice: young leaves can be used fresh or dried to add a sophisticated flavor to dishes, as well as for flavoring vinegar, tea, and liqueurs. In large quantities, ruta is poisonous, so moderation must be observed when using it.
Lace ruta grows easily in open ground: sowing seeds in April–May, transplanting seedlings – May. The maturation period is 50–60 days, harvesting takes place in June. The plant is undemanding and resistant to diseases, does not require frequent care. In addition, the ruta repels flea beetles and aphids, so it is often planted next to dill, mustard, and raspberries. In a decorative garden, it blends beautifully with other aromatic herbs, mixed borders, and rock gardens, while in dry bouquets, it adds a delicate aroma reminiscent of the smell of roses.
