Garden rocket

Garden Rhubarb (Rheum rhabarbarum) is a species of Rheum in the family Polygonaceae, native to Southeast Asia. It is a herbaceous perennial growing from short, thick rhizomes. It produces large leaves that are somewhat triangular, with long fleshy edible stalks and small flowers grouped in large compound leafy greenish-white to rose-red inflorescences.

History

The use of rhubarb stems as food is a relatively recent innovation, first recorded in 17th century England, after sugar became affordable to the general population. The plant was used for medicinal purposes by the Chinese as early as 2700 BC, and by the Greeks and Romans.

Cultivation

Cultivation of garden rhubarb requires cool temperatures. It is usually propagated by planting segments of the rhizome. The plant is harvested in spring and early summer, when the stalks are 12 to 18 inches long and the leaves are just unfolding. The stalks of mature plants can be up to 2 feet long.

Culinary Use

The crisp, tart stalks of the garden rhubarb are often cooked and used in pies and sauces, especially those served with fish. The leaves are not eaten, as they contain oxalic acid, which gives them a very sour taste and can be toxic in large amounts.

Medicinal Use

In traditional Chinese medicine, rhubarb roots are considered a laxative. They have also been used to treat various ailments, including constipation, diarrhea, heartburn, stomach pain, and gastrointestinal (GI) bleeding.

See Also

• Rhubarb pie
• Rhubarb sauce
• Rhubarb Triangle