Rhubarb is the oldest vegetable crop.
This is a perennial plant with fleshy petioles and basal leaves, forming a thick and large rosette.
Because of the petioles, which rainwater rolls, it got its name: “reos” is translated from Greek as “flow”.
For the first time rhubarb was introduced to Europe in the Middle Ages, but they began to be eaten only in the 18th century.
Rhubarb can grow up to 20 years in one place, but it is recommended to replant it every 5 years.
The optimum soil type is wet, non-acidic, fertile. In one hole to a depth of about three centimeters placed 6-7 seeds. Rhizomes are planted at 3-4 cm depth.
It makes no sense to harvest the seeds specially: rhubarb is cross-pollinated, so it is recommended to remove the flower stalks so that the plant does not waste additional nutrients.
Rhubarb is popular among gardeners: the crop is one of the first to be harvested, and the plant has many useful properties..
Use of rhubarb
Food plant. Juicy petioles and young leaves are used. Despite the fact that rhubarb is a vegetable, compotes, jams, jellies, marmalade, puddings, kissels, and juices are often made from it. The leaves are often part of cabbage.
Medicinal plant. Rhubarb roots have many medicinal properties: laxatives, astringent, anti-inflammatory. However, rhubarb can not be used for appendicitis, internal bleeding, pregnancy.
Ornamental plant. Rhubarb will look great in shady places or near water.
Sorta
There are many varieties of this plant that are suitable for different purposes.
Examples of decorative and food varieties are:
- Atrosanguinium (purple shoots and leaves, pink flowers);
- Victory (a large rosette with a diameter of 80-100 cm, large dark green leaves, young scapes of a dark red color);
- Moskovsky-42 (large leaves with wavy edges);
- Giant (long petioles).
For medicinal purposes, use Tangut (palmate) rhubarb.
Benefit
The petioles are rich in vitamins of group B, C, PP and carotene, calcium, potassium, magnesium. Rhubarb has a positive effect on the digestive system, improves the functioning of the gastrointestinal tract and has a laxative effect. Rhubarb is often recommended for people with intestinal problems or gastritis.
It must be remembered that it is the young stalks that are most useful. By the middle of July, they grow coarser, their taste changes and deteriorates, and oxalic acid harmful for the body accumulates in them. Such petioles can be used to prepare hot dishes: heat treatment destroys acid.
Harm
This plant is prohibited to use in case of hyperacid gastritis, gastric or duodenal ulcer and in other acute diseases of the digestive system. The use of rhubarb is contraindicated in kidney stones, gout, glomerulonephritis.
You should be careful when cooking rhubarb dishes and try not to use iron or copper dishes to avoid chemical reactions.
