REMARKABLE RHUBARB
Eat the stalks, not the leaves! Wise words to adhere to when you’re going for the over-the-top tart perennial known as rhubarb (Rheum rhabarbarum). This member of the Polygonaceae family has perfectly edible stalks that look similar to celery, but has leaves that are quite poisonous. Rhubarb leaves contain some seriously high levels of oxalic acid, which is a nephrotoxin and can lead to kidney damage, and even potentially death if enough of it is consumed.
This striking vegetable, although often considered a fruit by many, is thought to have originated in China, as far back as 2700 B.C.E as an ingredient in many healing remedies. Around the 1st century the Romans and Greeks were also using rhubarb to treat various illnesses. In the 13th century Marco Polo was noted to have uncovered the rhubarb in his travels. As the centuries passed, the bitter rhubarb was brought to Europe via the East Indian trade as an important ingredient in medicinal tonics. By the 18th century, rhubarb had made its way to North America and was grown and used mainly for medicinal purposes. It wasn’t until the 19th century that rhubarb was utilized as a culinary item.
Generally we think of rhubarb as red in color, and think color is indicative of sweetness. However, rhubarb can be freckled pink and even come in green. Often the green rhubarb produces higher yields and sweetness is variety (not color) dependent. It just seems the red varieties are more popular with people and so that’s what we see in the stores more often than not. I do agree that the crimson hues add some nice color to the dishes rhubarb is added to.
Whether you like your rhubarb red, green, or with a few pink freckles, growing it is easy peasy. However, there are few things you should consider before planting. It is a perennial and will come back each year (some live to 20), so make sure you have a dedicated space for it in your garden. Also, don’t harvest any stalks during the first year of growing so the rhubarb can become established. This will help you have better success in years to come. Rhubarb does best in locations that have winters with temperatures that go below 40°F and where summer temperatures aren’t excessive.
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