Rhubarb
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Rhubarb is a perennial plant that grows from thick, short rhizomes, comprising the genus Rheum. The large, somewhat triangular leaf blades are elevated on long, fleshy petioles. The flowers are small, greenish-white, and borne in large compound leafy inflorescences.
The plant is indigenous to Asia, but is now grown in many areas, primarily for its fleshy petioles, commonly known as rhubarb sticks. In temperate climate rhubarb is one of the first food plants to be ready for harvest, usually in April/May. The petioles can be cooked in a variety of ways. Stewed, they yield a tart sauce that can be eaten with sugar or used as filling for pies, tarts, and crumbles. This common use led to the German slang term for rhubarb, piestengel, or "pie plant." Rhubarb is also used to make wine.
During the winter it disappears completely and begins to grow in early spring. It can be forced, that is, encouraged to grow early, by raising the local temperature. This is commonly done by placing an upturned bucket over the shoots as they come up.
The plant occurs in at least four species. Those most commonly used in cooking are the Garden Rhubarb (R. rhabarbarum) and R. rhaponticum, which though a true rhubarb bears the common name False Rhubarb. 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 Chinese Rhubarb (R. palmatum).
Rhubarb is used as a strong cathartic and for its tonic effect on the mucous membranes of the nasal cavity.
Toxic effects
Rhubarb leaves contain poisonous substances. The exact chemistry is not well understood, but the LD50 for rhubarb leaves appears to be about 375mg/kg, or 5kg of rhubarb leaves for a 65kg human. The dose to cause sickness is, of course, much less.
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