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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.
Mature rhubarb plants will send up towering flower stalks in early summer, with tight clusters of buds that open to pink flowers. You can let it flower if you wish, but if your goal is a large ...
The genus includes the vegetable [3] rhubarb. The species have large somewhat triangular shaped leaves with long, fleshy petioles. The flowers are small, greenish-white to rose-red, and grouped in large compound leafy inflorescences. Many rhubarb cultivars have been domesticated as medicinal plants and for human consumption.
Cold frames and greenhouses are also methods of warming plants in order to force them. Greenhouses that were used specifically for growing off-season plants were sometimes known as forcing houses. [6] In the Rhubarb Triangle area of West Yorkshire, England, forced rhubarb is commercially grown in dark sheds and harvested by candlelight. [7]
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Rhubarb is a vegetable high in fiber. "[Rhubarb is] rich in fiber, so it really helps with digestion. [It] has a pretty good source of fiber per serving," Wright told Fox News Digital.
Arctium minus, commonly known as lesser burdock, [2] little burdock, louse-bur, common burdock, [3] button-bur, cuckoo-button, [3] or wild rhubarb, [4] is a biennial plant. This plant is native to Europe , [ 5 ] but has become introduced elsewhere such as Australia , North and South America , and other places.
Rheum rhabarbarum is a species of flowering plant in the family Polygonaceae, native to a region stretching from southern Siberia to north and central China. [1] It has been harvested from the wild for centuries for its root, which was harvested for use as a popular medicine in Europe and Asia.
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