Rhubarb

Rhubarb has a long history. The Chinese were writing about rhubarb in 2700 BC. Marco polo helped spread the plant throughout his travels. It finally arrived in the Unites States, from Europe, in the late 1700’s. Rhubarb is also known as sweet round-leaved dock or pieplant. Garden rhubarb’s botanical name is Rheum rhaponticum. Garden rhubarb is very hardy and is prone to very few diseases or insects. Rhubarb is very low in saturated fat, sodium, and cholesterol. It is a good source of magnesium, dietary fiber, vitamin C, vitamin K, calcium, and potassium.

Rhubarb is prized for its use in pies, tarts, cobblers, and sauces. Only the stalks are used for cooking and eating. The high levels of oxalic acid and other compounds in the leaves can be toxic to humans. Generally, harvesting begins in late May or early June. A second harvest can be made in late August. For harvest, select stalks, or petioles, that are bright pink and crisp. It is better to snap off the stalk by grabbing it as its base and twisting than it is to cut the stalk. At any given time, harvest less than 1/3 of the stalks from any one plant.

Rhubarb is best grown in full sun, but it is tolerant of partial shade. Rhubarb beds will remain healthy and productive for seven to ten years. Rhubarb will tolerate most soils conditions. Rhubarb will not tolerate any soil disturbance once it is planted.