Rhubarb

[Astronuc]

I have two rhubarb plants in my garden (one large, one small), and I gave a third to a friend.  It is an interesting plant.

The large rhubarb plant now has flowers.  My father grew rhubarb, but I don't ever remember flowers, so I have to do some research.

Here is a good site for rhubarb (genus Rheum)

Rhubarb is a plant name for the many different species of Rheum, growing in the wild in the mountains of the Western and North-western provinces of China and in the adjoining Tibetan territory and in cultivation in much of Europe and the United States. 1 From Webster's dictionary -  rhuÀbarb, Pronunciation: 'r³-"b?rb, noun, from Middle English rubarbe, from Middle French reubarbe, from Medieval Latin reubarbarum, alteration of rha barbarum, literally, barbarian rhubarb, 15th century.

Any of a genus (Rheum) of Asian plants of the buckwheat family having large leaves with thick succulent petioles often used as food
The dried rhizome and roots of any of several rhubarbs grown in China and Tibet and used as a purgative and stomachic

Rhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. It originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities, it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is rich in vitamin C and dietary fiber.

Rhubarb is a perennial plant (the kind that grows from year to year) which forms large fleshy rhizomes and large leaves with long, thick (and tasty) petioles (stalks). Rhubarb stalks are commonly found in supermarkets, fresh rhubarb is prized by gourmet cooks. Some folks say the finest quality rhubarb is grown in Michigan, Ontario, Canada, and other northern states in the United States. Fresh rhubarb is available from early winter through early summer. Winter rhubarb is commercially produced in forcing houses in Michigan and Ontario.

http://www.rhubarbinfo.com/rhubarb-background.html

http://www.rhubarbinfo.com/

[Patty]

Hi!

We planted rhubarb a year or two ago and are able to harvest nice quantities now. We've made several pies this year.

We haven't had flowers yet, but I recall that there was something about not harvesting after the plant had flowered, or perhaps it was that you aren't supposed to disturb the flowers.... there was something about the flowers.

I am sure you are aware that there are toxins in rhubarb which are more concentrated in the leaves than in the stalks, and which (i understand) degrade with cooking?

[Astronuc]

Patty, are the stalks on your rhubarb red.  I ask this because the stalks on mine are predominantly green, which I take as being a slightly different species.

The toxin - oxalic acid - is found mainly in the leaves.  So do not eat the leaves.

I read that one is supposed to cut off the flowering stalks.  The flowers use the nutrients and resources for growth of the other parts.  I gave one plant away and still have more than enough rhubarb with 2 plants.

This fall, I will have to replant again since the plants have expanded their territory.

[Patty]

Mine are mostly green, with more red towards the bottom. I have too much now, and more suckers coming off the base of the plant. I cut a stalk off for a neighbor at the community garden and he grimaced because I had given him an older stalk. I didn't realize the flavor was affected by age of the stalk? So I gave him a young stalk as well and told him to report back with a taste comparison.

[Astronuc]

Yeah, I recently figured the age is important.  The older stalks are more fibrous.

I'll be moving my two rhubarb plants soon.  They are too large for their present location.

[Astronuc]

Well, it's soon. 

I am dividing and moving the second rhubarb plant, which is much bigger than the other, which I divided and moved last fall (I think Oct or Nov).

The new location is near the top of our property in the backyard.  I have to heft the plants and dirt, several carts of dirt and many gallons of water up 5 m.  A little light exercise.    Time to get back into shape.