Rhubarb Breeder's Mix
Rheum rhabarbarum
Seeds per pack ~ 50
Germination: 79% Aug 2024 Packed for 2025
Rhubarb (Rheum rhabarbarum) is a unique and versatile perennial plant known for its edible stalks. In summary, rhubarb is a distinctive and flavorful plant prized for its tart stalks, which are used in a wide range of culinary applications, especially in sweet desserts. When handled and prepared correctly, rhubarb can be a delicious addition to various dishes, adding a unique tangy flavor profile.
Appearance: Rhubarb plants typically have large, heart-shaped leaves with long, thick, and fleshy stalks. The stalks are the only edible part of the plant and come in various shades of red, pink, or green, depending on the variety. The leaves are not edible and are actually toxic due to their high oxalic acid content. Therefore, they should be discarded and not consumed.
Rhubarb has a unique and tart flavor that is often described as sour or tangy. The taste is often compared to that of citrus fruits, particularly lemon or grapefruit. It is not typically eaten raw due to its tartness but is commonly used in cooking and baking to add a tart contrast to sweet dishes. Rhubarb is commonly used in desserts, such as pies, crumbles, tarts, and compotes, where it is often paired with sugar to balance its tartness. It can also be used in jams, jellies, sauces, and even savory dishes, like chutneys or as a complement to meats like pork. In some regions, rhubarb is also used to make beverages like rhubarb juice or wine.
Growth and Cultivation: Rhubarb is a cold-hardy plant that thrives in temperate climates. It is typically grown in well-drained soil and requires a period of winter dormancy for best results. The plants are usually propagated by dividing the rhizomes (underground stems) or by planting crown divisions. Rhubarb can be grown in home gardens and is a popular choice for those who enjoy growing their own produce.
Nutritional Value: Rhubarb is low in calories and a good source of dietary fiber, vitamin K, vitamin C, and several minerals like calcium and potassium. It also contains some antioxidants and various phytochemicals, although its overall nutritional content is not extremely high. While rhubarb is generally safe to eat when properly prepared, it is important to avoid consuming the leaves, which contain toxic levels of oxalic acid. Some people may be more sensitive to oxalic acid and should consume rhubarb in moderation. Rhubarb is also known for its laxative properties, so excessive consumption should be avoided.
