Rhubarb

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Rhubarb is a perennial plant that grows from thick short rhizomes, comprising the genus Rheum. The large, somewhat triangular leaf blades are elevated on long, fleshy petioles. The flowers are small, greenish-white, and borne in large compound leafy inflorescences.

Related Topics:
Perennial - Plant - Rhizome - Leaf - Petiole - Flower - Inflorescence

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The plant is indigenous to Asia, and many suggest that it was often used by the Mongolians. Varieties of rhubarb have a long history as medicinal plants in Traditional Chinese Medicine, but the use of rhubarb as food is a relatively recent innovation, first recorded in 17th century England, after affordable sugar became available to common people. Rhubarb is now grown in many areas, primarily for its fleshy petioles, commonly known as rhubarb sticks. In temperate climate rhubarb is one of the first food plants to be ready for harvest, usually in April/May. The petioles can be cooked in a variety of ways. Stewed, they yield a tart sauce that can be eaten with sugar or used as filling for pies, tarts, and crumbles. This common use led to the German slang term for rhubarb, piestengel or "pie plant." Rhubarb is also used to make wine. In former days, a common and affordable sweet for children in Yorkshire was a tender stick of rhubarb, dipped in copious amounts of sugar. In the UK the first rhubarb of the year is grown by candlelight in dark sheds dotted around the famous ?Rhubarb Triangle? of Wakefield, Leeds and Pontefract.

Related Topics:
Asia - Mongolians - Traditional Chinese Medicine - 17th century - England - Sugar - Petiole - Pie - Tart - Crumble - German - Wine - Yorkshire - UK - Rhubarb Triangle - Wakefield - Leeds - Pontefract

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In warm climates rhubarb will grow all year round, but in colder climates the parts of the plant above the ground disappear completely during winter, and begin to grow again from the root in early spring. It can be forced, that is, encouraged to grow early, by raising the local temperature. This is commonly done by placing an upturned bucket over the shoots as they come up.

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The plant occurs in at least four species. Those most commonly used in cooking are the Garden Rhubarb (R. rhabarbarum) and R. rhaponticum, which though a true rhubarb bears the common name False Rhubarb. The drug rheum is prepared from the rhizomes and roots of another species, R. officinale or Medicinal Rhubarb. This species is also native to Asia, as is the Chinese Rhubarb (R. palmatum). Rhubarb is used as a strong laxative and for its astringent effect on the mucous membranes of the mouth and the nasal cavity.

Related Topics:
Root - Laxative - Mucous membrane - Nasal cavity

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False Rhubarb has been recorded as a larval food plant for the Buff Ermine moth.

Related Topics:
Larva - Buff Ermine - Moth

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