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Rhubarb is an amazing plant that has a number of beneficial properties. But, despite the fact that this crop has long been grown in Europe, for many it remains an undeservedly ignored exotic.
What is rhubarb and what does it look like?
The history of rhubarb dates back to ancient China. There, it was used by healers for thousands of years as a medicine for diseases of the gastrointestinal tract and urinary tract; it was also used to treat skin diseases and various inflammations. In the 13th century rhubarb was brought to Europe, where they also tried to create medicines based on it. It was not possible to repeat the success of Chinese healers, but in the 16th century. the culture has gained wide popularity due to its gastronomic properties. In the 17th century it ended up in what is now Russia, where it took root well. Today, this useful plant has not been forgotten and is successfully used in cooking, medicine and even landscape design.
However, many ordinary people have little idea of the appearance of this plant, often believing that rhubarb and celery are the same crop. Actually this is not true. Rhubarb belongs to the Buckwheat family and is a perennial herbaceous plant, which, unlike celery, belongs to the Umbrella biennial crops. It stands out for its straight and thick stems, reaching a height of 1 - 2.5 with a diameter of 2 to 5 cm. Their surface has a rich crimson color, turning into a light green color. Each stem contains 10 - 30 large fleshy leaves on long, up to 70 cm, petioles. The size of the leaf blades increases closer to the base of the plant.
The flowers of the plant are excellent honey plants. Their color varies depending on the variety and can be white, greenish, or less often pinkish or bright red. Individually, the flowers are not very remarkable, but in inflorescences that resemble wisps of sea foam, they look quite impressive. The photo above clearly shows what rhubarb looks like during flowering.
Rhubarb: is it a fruit or vegetable?
Since this plant is often used in cooking to prepare a variety of confectionery products, it is not surprising that it is often confused with a fruit. But in reality, rhubarb can be considered a dessert vegetable, along with asparagus and artichoke.
What does rhubarb taste and smell like?
Although rhubarb is nominally a vegetable, it is highly valued by manufacturers of desserts and fruit drinks for its unobtrusive sour taste, which can be compared to the taste of green apples and strawberries. This plant fully reveals its gastronomic properties in combination with sweet dishes.
Rhubarb smells wonderful too.It has an unusual tart smell, reminiscent of roses, interspersed with berry notes. This exotic combination has made rhubarb a popular ingredient in perfume making.
How rhubarb grows
In addition to the extraordinary taste and medicinal properties of the plant petioles shown in the photo, it is worth mentioning how rhubarb grows. It is classified as a shade-tolerant plant that does not need a lot of light, although it grows somewhat more slowly in strong shade. In the same area, the crop can grow for up to 15 years, but after 10 years of life it begins to produce smaller yields, so after this period it is recommended to renew the plant.
Compared to other vegetable crops, the main method of propagating rhubarb in gardening is by dividing the rhizomes. The root system of the plant is very powerful and is capable of quickly recovering from damage, growing even more extensively. The seed propagation method is also applicable to this crop, but not as successfully as division. The seeds of the plant germinate already at 2 °C, but the optimal temperature for development is considered to be from 10 to 20 °C.
Proper watering will help ensure a good crop harvest. The plant prefers moderately moist soil, but does not grow well in places where groundwater lies close to the surface. Excess moisture negatively affects the condition of the root system and provokes rotting. In turn, lack of water affects the delicate texture and taste of the petioles, making them tough and bitter.
Where does rhubarb grow in Russia?
In addition to its country of origin, China, rhubarb, both wild and cultivated, is widespread in other Asian countries.In some areas of Europe, in particular in England, as well as in the USA, it is bred for industrial purposes. In Russia, rhubarb also grows quite successfully. Thanks to its high frost resistance, it is not afraid of colds down to -30 °C, which makes this plant suitable for growing not only in the climate of the middle zone, but also in Siberia.
How to eat rhubarb
Although rhubarb is a rich source of vitamins and minerals, you can only get the most out of it if you eat it correctly. Not all parts of rhubarb are suitable for food: only the juicy and long petioles of the plant’s leaves are considered edible, as in the photo.
Rhubarb petioles can be eaten raw, after peeling them from the shiny peel. In addition, they can be boiled, fried and candied. Finely chopped rhubarb petioles are traditionally added
- in salads;
- sauces for meat and fish;
- borscht and other soups;
- filling for stuffing;
- desserts and confectionery;
- ice cream.
From these parts of the plant we also obtain:
- kvass, compotes and other refreshing drinks;
- wine;
- jam and jam;
- candied fruit;
- mousses;
- jelly.
When can you eat rhubarb?
Rhubarb is a unique plant of its kind, since it produces a harvest already at the end of May, when most crops are just beginning to bloom. In order for rhubarb to bring only benefits, and the harm from its use to be minimized, you need to learn how to correctly collect its edible parts:
- When choosing petioles, they should be carefully examined. Soft stems with a length of at least 20–30 cm and no more than 80 cm are considered ripe. They should be 1.5–3 cm wide.
- The petiole must not be torn off. You can separate it from the plant if you carefully grab it at the base and slowly pull it up, twisting it clockwise. The mature part of the plant will easily fall behind the stem on its own. If difficulties arise, cut off the petiole with a sharp knife.
- You cannot cut off absolutely all the leaves from rhubarb at once, otherwise the plant will die. 3-4 leaf blades should be placed so that the crop can recover next year.
- The harvest must be harvested every 15 - 20 days, from the end of May to mid-July. Starting from the second half of July, the plant accumulates in all its parts, including the petioles, a large amount of concentrated oxalic acid, which is dangerous to health.
- Rhubarb flowering should be limited during harvest. During the budding period, the plant actively accumulates substances that are toxic to humans. Removing flower stalks before mid-July will increase the time it takes to harvest petioles.
- You need to remove the leaf blade from the collected leaves, wash the petioles, and then peel them. In this form, rhubarb can be eaten immediately or processed.
Can rhubarb leaves be eaten?
In addition to the petioles, young rhubarb leaves can also be used as food. Tender leaf plates are used in the manufacture of spices and various sauces, such as chutney.However, many doctors recommend refraining from using them, as they contain toxic oxalic acid salts, which cannot be gotten rid of at home.
What is made from rhubarb
As mentioned above, the petioles of the plant have proven themselves as a tasty and healthy ingredient for various types of desserts: from puddings and jellies to marmalade and pies. They are valued in the production of rolls, preserves, jams and compotes, and for such dishes the most juicy petioles, from 2.5 to 3 cm thick, are used. Savory dishes such as salads, stews, vegetable purees and pickles also go well with this culture.
But the use of rhubarb is not limited to cooking. The laxative and anti-inflammatory properties of medicinal varieties of the plant have found use in traditional medicine, where, based on its root, drugs are produced that help cope with digestive disorders, for example, Radirex.
Rhubarb root extract has also proven its benefits in cosmetology - as a component of various creams and face masks. He did not go unnoticed in the field of perfumery.
Conclusion
Rhubarb is a healthy plant with excellent taste, the properties of which are often underestimated. Its qualities are especially evident in cooking, due to its almost universal purpose. Knowing the rules for collecting and consuming this crop, you can not only diversify your menu, but also enrich your diet with many vitamins and other nutrients.
