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Rhubarb is the fleshy, edible stalks of species and hybrids (culinary rhubarb) of Rheum in the family Polygonaceae, which are cooked and used for food. [2] The plant is a herbaceous perennial that grows from short, thick rhizomes. Historically, different plants have been called "rhubarb" in English.
You can let it flower if you wish, but if your goal is a large rhubarb harvest then you should cut the stalk away. Doing this lets the plant put its growing energy into the stems. Some growers opt ...
Very quick at producing seed stalks and has a nice red color. [1] 'Timperley Early' High-yielding, and produces "first early" growth. The stems are thick and have a color gradient going from deep red at the base to light green with red flecks. [5] 'Valentine' Has a brilliant red color and broad stalks. It is very flavorful and has no seed stalks.
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 turkey rhubarb, R. palmatum. Another species, the Sikkim rhubarb, R. nobile, is limited to the Himalayas. The centre of diversity for this genus is found in Central Asia. [18]
Raw rhubarb is crisp and super tart, which is why you’ll often see it paired with sweeter fruits like strawberries. And as the stalks cook in cakes , pies , and preserves , they become ...
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Rheum rhabarbarum was first described by Carl Linnaeus in 1753. [3] Linnaeus also described R. undulatum, but this is now considered to be the same species. [1]The name rha barbarum, Latin for 'foreign rha', was first used in the writings of Celsus, who uses the word to describe a valued medicinal root imported from the east.
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