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Rhubarb:The plant is native to Asia. If well tended, a rhubarb plant started from either seed or root crown can be harvested for 50 or more years. Plan your carefully, once it finds a place it likes, it doesn't like to leave. Eat rhubarb stalks only, as leaves are poisonous. Trim off the leaves well below the leaf joint.
Because rhubarb stalks are mostly water, it is important to keep the plants well watered. Flower shoots should be removed as soon as they appear because they take energy away from the stalks.
While the leaves are toxic, the plants have medicinal uses, but most commonly the plants stalks are cooked and used in pies and other foods for their tart flavor.
While most commonly, it is the bright red stalks that are desired, the color is not related to the rhubarb's suitability for cooking. The color results from the presence of anthocyanins, and varies according to both rhubarb variety and production technique.
Rhubarb Image Gallery
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Check back in Fall 2010 for our 2011 rootstock catalog.
Macdonald Rhubarb - We chose this strain for its excellent production for commercial growers and home gardeners. MacDonald is a popular variety - it has bright red stalks and excellent flavor. Shows resistance to root-rot problems.
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