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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 .
Although the oxalic acid content of rhubarb leaves can vary, a typical value is about 0.5%, [30] so almost 5 kg of the extremely sour leaves would have to be consumed to reach the LD 50. Cooking the leaves with soda can make them more poisonous by producing soluble oxalates. [31]
Plants that flower and fruit only once and then die are termed monocarpic or semelparous; these species may live for many years before they flower. [7] For example, a century plant can live for 80 years and grow 30 meters tall before flowering and dying. [ 8 ]
The stalks of rhubarb that you find at the grocery store are entirely safe to eat—but the leaves are toxic. “The leaves are very high in oxalates, so you should not consume the inedible and ...
Ipomoea pandurata, known as man of the earth, [1] wild potato vine, manroot, wild sweet potato, and wild rhubarb, [2] is a species of herbaceous perennial vine native to North America. It is a twining plant of woodland verges and rough places with heart-shaped leaves and funnel-shaped white flowers with a pinkish throat.
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]
The eggs laid in rhubarb do not hatch, but are killed by the sap or crushed by the developing tissues. [7] Lixus concavus is able to complete its lifecycle in the stalks of curly dock, sunflowers, and thistles; eggs are laid singly in 1 ⁄ 8-inch-deep (3.2 mm) cavities, created by feeding activity, [8] and hatch within a week to 10 days. [4]
Rhubarb Crisp. I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add ...