Eating Rhubarb

Rhubarb is one of the few perennial vegetables. It is also called pieplant. Rhubarb originally came form Mongolia, but is grown both in Europe and America. The plant forms a large, yellow storage root and a mass of feeder roots underground. Its rhizome, or underground stem produces buds from which grow long, thick leafstalks with large leaves. People use the reddish, juicy stalks for food. A person may become ill from eating leaves because they contain poisonous oxalic acid salts.

Although rhubarb is technically a vegetable, people usually prepare it as dessert food, often as pie fillings and sauces. Stores sell rhubarb packaged frozen and in cans. However, many people prefer to eat the fresh stalks. Rhubarb contains some vitamin C, and has laxative qualities.

Rhubarb plants produce many seeds, but plants from the seeds are not always like the parent plant. Growers plant pieces of the big storage root that have several buds from which new plants grow. Each plant lasts 5 to 8 years. Rhubarb is relatively free from insect attack and suffers from few diseases.

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