The main benefit of rhubarb is its laxative, antiseptic and choleretic effects. They are manifested by preparations prepared from the rhizomes of the plant. In folk medicine, the use of leaves, or rather their petioles, is popular. This part can become a tasty source of nutrients, vitamins and macroelements, but only if the raw materials are properly prepared and used.

Description of the plant

The plant is found not only in the wild, but is also cultivated for home use in garden plots, as well as on specialized plantations for medicinal and food production.

The homeland of rhubarb is the central part of China, from which the plant has spread throughout the world. Rhubarb loves fertile and moist soils. For normal plant growth, a sufficient amount of sunlight is required. Rhubarb grows in Kazakhstan and is found in Western Siberia. The plant is cultivated in the Altai Territory. Distributed throughout the CIS countries.

Morphological characteristics

Despite the height of rhubarb (about 3 m), it is classified as a perennial herb. The large size of the leaves allows it to be used to decorate private garden plots. Descriptions of the parts of the plant are as follows.

• Root. The root system of rhubarb is represented by a short rhizome, from which long roots extend that absorb moisture. The rhizome is multi-headed, covered with dark brown bark. As a rule, it is small in size. But the roots are very long, penetrating deeply into the soil. Powerful and fleshy, they have a yellowish color. Harvested together with rhizomes.
• Stem. It has an impressive diameter - about 5 cm. Naked, erect, it weakly branches upward. The upper part of the stem ends in an inflorescence. There are reddish spots on the smooth surface.
• Leaves . Basal rosettes of leaves provide large volumes of the plant, because large leaf plates, reaching a length of 75 cm, sit on petioles up to 1.5 m long. The cylindrical petiole may have a slightly grooved surface, as well as red spots on it. The leaves are pubescent underneath with long hairs, attached to the petiole with a heart-shaped base. The leaf shape is broadly ovate. The edge is wavy or coarsely cut. The end of the leaf is pointed. Stem leaves are alternately attached to the stem using short petioles with a wide socket. The size of the stem leaves is much smaller than the basal leaves.
• Flowers. The paniculate inflorescence of rhubarb is located at the very top of the stems. It is formed by small flowers, pinkish-white or red. The corollas fall off over time (soon after the flower is pollinated). Rhubarb begins to bloom in June.
• Fruits. The nuts are small in size, not exceeding 1 cm. Each fruit has three sides and wide wings for better distribution. Fruit ripening begins in July and ends completely by August.

Rhubarb propagation occurs with the help of seeds that germinate well immediately after being placed in favorable conditions - warm, moist, fertile soil.

What does the aerial part contain?

Rhubarb petioles are rich in pectin, fiber, starch and sucrose. These substances are capable of:

• improve digestion;
• stimulate peristalsis;
• give the body a boost of energy;
• increase tone when you lose strength.

Among the vitamins, rhubarb petioles contain vitamin K and ascorbic acid.

• Vitamin K Improves blood clotting, prevents internal bleeding. This vitamin is also necessary for normal bone mineralization, absorption of calcium and vitamin D, as well as their effective interaction. In addition, vitamin K affects the permeability of the vascular wall and prevents capillary fragility.
• Ascorbic acid. The most powerful natural antioxidant, stimulator of cellular respiration and activator of immune responses.

Of the minerals, rhubarb petioles contain a large amount of silicon, as well as calcium and potassium, being an additional source of these substances for the human body.

Young petioles are rich in succinic, malic, and oxalic acid. They are involved in metabolism, protect the body from the action of free radicals, stimulate the formation and excretion of bile and urine.

Oxalic acid, the excess dosage of which leads to the formation of kidney stones, is found in large quantities in adult plants. To prevent an overdose of this compound, experts advise eating petioles collected from young plants (up to 35 days of growth).

Chemical composition of roots

The basis of the chemical composition of rhubarb rhizomes is glycosidic compounds of different groups.

• Tannoglycosides. They combine tannins, as well as derivatives of gallic acid. These compounds provide an astringent, anti-inflammatory, enveloping effect from the use of rhubarb, and are also sorbents for other substances. Tannins form a protective film on the mucous membranes, protecting nerve endings and receptors from excessive irritation, which is responsible for the antispasmodic and mild analgesic effect of taking rhubarb roots.
• Anthraglycosides. Represented by chrysophanein, glucoaloemodin, glucorein. These compounds have an irritating effect on the intestinal walls, activating its peristalsis during atonic constipation. In addition, anthraglycosides stimulate the production and discharge of bile and have a mild diuretic effect.
• Resins. They provide the antibacterial effect of rhubarb, as well as its ability to fight viruses and fungi.
• Pectins. Envelop the surface of the mucous membrane, protecting it from excessive irritation. Adsorbs toxins and bacteria.

Interestingly, the effect of rhubarb differs depending on the dosage of its use. Large doses have a clear laxative effect, while small doses strengthen.

Healing properties and benefits of rhubarb

Tibetan medicine has been using rhubarb for medicinal purposes for the longest time. In China and Tibet, this plant is included in many herbs because of its ability to positively influence all body systems.

In our country, the following abilities of rhubarb are most valued.

• Effect on digestion. Rhubarb regulates appetite, promotes saturation of digestive juices with enzymes, and normalizes stomach acidity. The plant can be used for gastritis and ulceration of the mucous membrane, as it promotes its healing. It is also used to treat any constipation or intestinal weakness. The plant normalizes the intestinal microflora and eliminates rotting processes. Anti-inflammatory properties make it possible to treat hemorrhoids, colitis, and proctitis with rhubarb.
• Effect on skin. Rhubarb whitens age spots and helps remove scars. The healing effect is actively used in the treatment of psoriasis, eczema, wounds, and trophic ulcers.
• Antitoxic effect. Rhubarb preparations absorb poisons, toxins, and breakdown products. This ensures the plant’s ability to eliminate intoxication of any origin. With the help of rhubarb you can quickly overcome a hangover. The root is used in the complex treatment of hepatitis and poisoning.
• General strengthening influence. Rhubarb stimulates the immune system, as well as hematopoiesis. The plant helps to put weakened patients who have suffered from pneumonia, tuberculosis, anemia, and large blood losses back on their feet. Rhubarb's ability to lift spirits and increase strength has long been known. The plant is included in weight loss preparations, as it improves metabolism.
• Hypoglycemic effect. Rhubarb leaves (petioles) are good for lowering blood sugar, helping to maintain stable levels in diabetics. They should eat fresh petioles.
• Anti-inflammatory effect. Rhubarb rhizomes are credited with the ability to relieve internal inflammation in diseases of the appendages, arthritis, and gout.

In cosmetology, rhubarb is also highly valued for its antibacterial and healing properties. Infusion of the plant removes acne, vitiligo, blackheads, boils, and various rashes. The recipes for use are very simple - rub the mashed petioles or juice of the plant onto the affected areas of the skin. Among the cosmetic indications for use is alopecia. The use of hair roots is due to their vitaminizing and general strengthening effect.

Cautions

The many-sided benefits of rhubarb do not mean that everyone can use it uncontrollably. The harm of rhubarb can occur in people suffering from kidney stones and nephrolithiasis, since a side effect of the plant is the deposition of oxalate salts.

In addition, people with hyperacidity, stomach ulcers and cirrhosis of the liver should treat rhubarb with caution.

Contraindications for rhubarb include diarrhea due to the risk of it continuing and resulting dehydration. Elderly people can consume rhubarb desserts in limited quantities, while it is better not to use the plant for children. During pregnancy, as well as during breastfeeding, it is better to avoid rhubarb in any form.

Procurement of raw materials

The healing properties of rhubarb are attributed not only to its roots, but also to its petioles. For a variety of preparations, you can use a young plant. When collecting old leaves, the top layer is peeled off the petioles. You can freeze rhubarb, dry it, and also preserve it in various ways.

Dried roots

Rhubarb palmate. Botanical illustration from William Woodville (1752–1805) Medical botany, 1790.

Peculiarities . Traditional medicine uses the roots and rhizomes of rhubarb, dried immediately after harvest. Only plants that have reached four years of age are suitable for harvesting raw materials. It is during four years that the maximum accumulation of nutrients occurs.

Procurement stages

1. The collection begins in September and ends in mid-October. The plant is dug up with a shovel, trying to drive it as deep into the ground as possible. After this, the bush is pulled by the rosette to gently and carefully pull the long roots out of the soil.
2. The above-ground part is cut off from the underground part. The roots and rhizomes are well shaken off the soil, dry and rotten parts are cut off, and washed with plenty of cool running water. Cut the roots into pieces about 10 cm long, after which they are laid out in a shaded place in the air to dry out the remaining moisture and slightly wither.
3. Dried roots are laid out in dryers, the temperature is set to 60°C. Dry until the raw material is completely dry.

With proper collection and drying, the result is dried roots with a dark brown surface and a yellow-pink, granular core, with a specific odor and astringent-bitter taste.

Freezing

Peculiarities . To preserve all the beneficial properties of the petioles, it is important not to subject them to heat treatment. To preserve the color of the product, it is recommended to blanch the petioles in boiling water. But this procedure significantly reduces the beneficial qualities of the plant, so if you want to preserve the benefits of the product, it is better to abandon it.

Procurement stages

1. The petioles along with the leaves are cut off from the underground part. Having collected into a uniform bunch, the leaf plates are completely cut off.
2. The petioles are washed with cold water. Dry from excess moisture by spreading them on paper towels. Cut into cubes and place in one layer on a wide baking sheet.
3. A baking sheet with cubes of rhubarb petioles is placed in the freezer for one hour, after which the raw material is poured into a plastic bag, excess air is squeezed out of it, tied with an elastic band and placed in the freezer for storage.

Frozen rhubarb can be used to prepare medicines, compotes, jelly, fillings in baked goods, and added to soups.

Dried petioles

Peculiarities . You can prepare rhubarb leaves for the winter, preserving its beneficial properties, by drying it. Crushed dry petioles are used in cooking and medicine. They enrich the taste of salads, pastries, and are added to sauces.

Procurement stages

1. Leaves are cut from the underground part of the plant. Collect in a bunch and completely remove the leaf blades, obtaining clean red petioles at the output.
2. The petioles are washed with running water and cut lengthwise into several pieces.
3. It begins with withering the petioles in the open air. To do this, they are laid out on a tray covered with paper or cloth in one layer. Place the tray in the open sun. They dry for two days. The dried petioles are placed on a baking sheet in a thin layer and dried in the oven for two hours at a temperature of 90°C. Dried raw materials are stored in glass jars whole or after crushing.

Delicious preserves

The beneficial properties of rhubarb for the body when preserved are manifested in the form of a tonic, tonic, and digestion-improving effect. Marmalade, wine, and various sweet and sour sauces are made from rhubarb. To prepare medicines at home, dried roots, as well as dried and frozen petioles, are used.

Stem compote

Peculiarities . To prepare a delicious rhubarb compote, you can add apples, raisins, citrus fruits, cinnamon, cloves, and vanilla sugar. The amount of sugar, fruit, stalks and spices can be varied to suit your taste.

Preparation and use

1. The petioles, cleared of leaves, are washed with running water.
2. The petioles are cut into cubes and poured with cold water for 20 minutes to compact their structure.
3. Boil water in a saucepan, add sugar at the rate of half a glass of sugar per liter of water. Add additional ingredients and rhubarb.
4. After boiling gently for half an hour, the compote is poured into prepared jars and sealed with lids.

Juice and candied fruits

Peculiarities . These blanks are made simultaneously. The result is two healthy and tasty products.

Preparation and use

1. Leaves are cut from rhizomes. Separate the petioles and leaf blade.
2. The petioles are washed with cold water, dried, and cut into pieces.
3. The chopped petioles are sprinkled with sugar. Place under a press for a day.
4. The released juice is drained, boiled and rolled into sterilized jars.
5. The petioles are laid out on a baking sheet lined with parchment and placed in the oven to dry at 60°C. Ready candied fruits should be stored in linen bags.

Jam

Peculiarities . The drug is contraindicated in diabetes; it is given to children with caution due to the high sugar content. Perfect for adding to tea, baking, to support body tone during the cold season.

Preparation and use

1. The petioles are separated from the underground part and leaf blades and washed with cold water.
2. The petioles are cut into cubes and covered with powdered sugar overnight, maintaining a 1:1 ratio.
3. In the morning, the resulting mixture is brought to a boil. Add a rosemary branch and cook for ten minutes.
4. Pour the jam into prepared jars and seal them.

The jam will have an interesting taste if you add bananas, citrus fruits or spices.

Medicinal use

The use of rhubarb also involves making your own medicines.

Infusion for constipation

Peculiarities . Rhubarb can be addictive to the body. Therefore, when using it as a laxative, it is better to alternate such an infusion with pharmaceutical drugs.

Preparation and use

1. Two tablespoons of dried rhizomes are thoroughly pounded in a mortar.
2. Pour a glass of boiling water over the raw materials.
3. Leave for 10-15 minutes.
4. Strain and drink a third of the drug before bed.

Diarrhea powder

Peculiarities . Rhubarb powder is equally active against both diarrhea and flatulence, intestinal spasms, and dysbacteriosis.

Preparation and use

1. The dried roots are ground in a coffee grinder to obtain a powder.
2. Use internally at the tip of a knife with water. The frequency of administration per day is two times. To improve the taste, the powder can be mixed with honey.

Decoction for hypertension

Peculiarities . Dried petioles are used to prepare the product. The decoction has restorative properties.

Preparation and use

1. Two tablespoons of dried petioles are poured into 300 ml of boiling water.
2. Leave until completely cooled.
3. Strain the broth, consume the entire volume per day, dividing it three times (half a glass each).

According to reviews, all homemade rhubarb preparations have a pleasant taste and are very gentle.

The medicinal properties of rhubarb manifest themselves differently depending on the method of application. To obtain a safe therapeutic effect, it is important to follow the recommendations for taking and dosing medications. If you have chronic diseases, treatment with rhubarb should be agreed with your doctor.

Not everyone can tell the difference rhubarb from burdock, since they are very similar in appearance. But it’s still worth knowing the difference between them, since rhubarb has many beneficial properties and is widely used in folk medicine. How exactly is the famous plant used?

What is rhubarb

Let's first find out what kind of miracle plant this is and what taste it has?

Rhubarb is a perennial, very large herb. Its root is dark brown or red, consists of a branched rhizome and a powerful root system. Three years after planting, the roots often grow over a radius of about 100 cm and lie 50 cm deep in the soil.

The stem of the plant is straight and hollow. Most often it reaches 1 m, but sometimes 2.5 m. The surface is green, with red spots and stripes. The plant develops about 30 large green leaves: the stem ones are small, the basal leaves are larger and fleshier. Petioles are up to 70 cm in length.

The plant blooms with small white, pink, red flowers, which are collected in large inflorescences on the axils of the leaves and at the ends of the stems.

This happens in June during the third year of grass development. The inflorescences sometimes reach 50 cm in length, the fruits are triangular brown nuts 7-10 cm long, and ripen in July.

Did you know? In America, rhubarb was given another name - “pie plant”, because they are often stuffed into baked goods. Americans also make candied fruits, jam and even kvass from it.

Taste qualities

The taste of raw and cooked rhubarb differs - raw stalks have a pronounced sour taste, and already cooked dishes acquire a soft and refreshing, moderately sour, with a slight smell of apples.

Composition and calorie content of the product

Let's figure out how many calories there are in this herb and what nutrients it is rich in.

Those who want to lose weight should definitely introduce rhubarb into their diet, because it is very dietary - 100 g of the product contains only 18 kcal!

The product contains:

• valuable dietary fiber - no less than 3.2%;
• carbohydrates - up to 2.5% (also mono/disaccharides, natural starch);
• proteins - about 0.8%.

Important! 100 grams of the plant contain the daily requirement of substances useful to humans.

Vitamins:

• A and provitamin A;
• group B;
• K and RR;
• C (more than in or).

Microelements:

• iron;
• selenium;
• copper.

Macronutrients:

• calcium;
• potassium;
• magnesium;
• phosphorus;
• sodium.

What are the benefits of rhubarb

Useful properties of the plant:

• reduces the threat of pneumonia, anemia, and cardiovascular diseases;
• strengthens the immune system;
• restores normal functioning of the digestive system;
• improves appetite;
• stabilizes metabolism;
• has a good effect on the nervous system.

Special cases

But there are also special cases when eating this herb is not recommended. Next we will talk about the use of rhubarb by children, pregnant women and breastfeeding women.

Women carrying babies are allowed to eat this plant, but not in its raw form, but in heat-treated form, as part of some dishes.

Rhubarb is rich in vitamin K, which is essential for blood thickening. The herb stems are beneficial for women with hypertension and those at risk of preeclampsia.
Due to the presence of a large amount of calcium, the plant promotes the formation of the child’s musculoskeletal system and will help the expectant mother maintain strong teeth and bones.

It will protect her from colds and viruses and increase her immunity. A small amount will help with diarrhea, a large dose, on the contrary, will have a laxative effect.

During breastfeeding, consumption of rhubarb is not recommended due to the risk of disrupting protein metabolism.

Did you know? Rhubarb colors the milk of lactating women yellow, which turns red when alkali is added. The same thing happens with the urine and sweat of a person who takes drugs based on this herb.

Children

When consuming rhubarb, you may experience:

• irritation of the skin and mucous membranes;
• tenesmus (painful and ineffective urge to defecate and urinate),
• diarrhea;
• colic;
• vomit;
• strong rush of blood to the pelvic organs.

Important! With prolonged use of the plant, the level of potassium in the body may decrease.

Contraindications

In addition to individual intolerance, the use of the plant is prohibited for:

• kidney stones and gall bladder stones;
• bleeding in the stomach, hemorrhoidal hemorrhages;
• appendicitis;
• peritonitis;
• ulcer;
• rheumatism;
• diabetes mellitus;
• cholecystitis;
• inflammation of the genitourinary system;
• gout;
• pancreatitis.

Forms of application of rhubarb

Tinctures, decoctions, powders are made from rhubarb, juice is obtained from it and eaten raw (and this is not the whole list!). We will talk about the main forms of its application and dwell in detail on each.

The tincture treats problems of the digestive system, diseases of the gallbladder and bile ducts, and anemia.

Infusion

The infusion has antiseptic and anti-inflammatory properties. It is used against colds, runny nose, sinusitis, and nasal congestion.

It also treats constipation.

Helps hypertensive patients overcome high blood pressure. Good for fighting hepatitis.

Powder

This is a good diuretic. It is also used for constipation. In addition, it is able to regulate the menstrual cycle.

It has an antispasmodic effect on the liver, gall bladder, spleen, small intestine, and soothes pain in the kidneys and bladder. Helps with skin problems (vitiligo).

Traditional medicine recipes

Traditional medicine is rich in various recipes, including those that include rhubarb root. We will share some of them with you.

Try preparing this simple but very effective remedy from available ingredients:

• chopped rhubarb root - 2 tbsp. l.;
• water - 1 tbsp.

1. Pour boiling water over the root and let it steep like tea.
2. Filter.
3. You need to take 1/3 cup of the infusion before bedtime.

For diarrhea

1. Clean the roots of the plant from the soil and rinse well.
2. Dry them and chop them finely.
3. Place in a warm but not sunny place.
4. Grind the dried roots into powder.
5. Use twice a day - on the tip of a teaspoon, washed down with water.

For hypertension

One of the most effective folk remedies, consists of simple components.

Despite the fact that this useful garden plant (Buckwheat family) has been cultivated in our country for a long time, many of our readers do not know what rhubarb is.

The cultivated plant was first brought to Russia by the great Russian geographer and traveler N.M. Przhevalsky from Southeast Asia. Later, the plant was discovered in the Far East, Siberia, and the Caucasus.

What is rhubarb?

It is quite difficult to give the correct culinary classification to this plant. The juicy petioles of its leaves should probably be classified as leafy greens, although they taste very much like apples. And they are used in cooking in the same way as fruits: to prepare fillings for pies, compotes, and jam.

The value of this plant also lies in the fact that it ripens in early spring, when fruit and berry crops are just blooming in our gardens. Cultivated plant varieties have a delicate taste of petioles and are distinguished by early ripening and productivity.

But let’s return to the main question of our article: what is rhubarb and why have gardeners been growing it on their plots for decades? This is a herbaceous perennial plant (Buckwheat family) with a powerful, developed root. It consists of a short oblong rhizome and large roots.

The stem is tall and powerful, reaching a height of three meters, covered with red spots. The leaves of rhubarb, located at the roots, are very large, with numerous blades. The leaves on the stem are smaller. Rhubarb begins to bloom in early June with pink or white flowers. The fruits (brown nuts) ripen within two weeks.

Its above-ground part dies off in winter, but the rhizome can live in one area for decades. Under natural conditions, rhubarb grows in China, Tibet, the Far East, the foothills of Central and South Asia, and the Caucasus.

A little history

Rhubarb was cultivated several thousand years ago, and came to Europe from China in the Middle Ages. The caravans carried the dried roots of the plant, which were called “yellow root.” They were used in folk medicine to treat many diseases. In addition, the roots were used as a natural dye.

Nowadays, rhubarb is grown to produce tasty and healthy petioles, especially popular in European countries for its medicinal rhizomes, and is also used as a beautiful ornamental plant in landscape design.

Preparation of rhubarb

With proper care and proper planting, rhubarb will add leaf mass well into the fall, but it is a seasonal product. Petioles of the earliest varieties are eaten from the beginning of regrowth until mid-June; late varieties can be used until mid-July. Then they become stringy, hard, tasteless, and organic acids accumulate in them.

Rhubarb lovers can prepare petioles in the form of marmalade, compote, marinade, and jam.

Beneficial features

Rhubarb is rich in minerals, pectin, and vitamins. This is a dietary product that contains virtually no fat. Rhubarb has a mild diuretic effect, increases the secretory activity of the stomach, and improves blood composition. Rhubarb is useful for improving skin condition.

Types of rhubarb

Nowadays, both cultivated varietal forms of the plant and wild, species-specific ones are found in vegetable gardens and orchards. The latter are attractive because they are decorative and easy to care for.

• Rhubarb officinalis. It is distinguished by its enormous size: the leaves of the plant reach one and a half meters in length, and the flower stalks exceed human height.
• Noble rhubarb. The plant forms a tall “cob” consisting of large corrugated leaf plates.

• Rhubarb palmate. Its second name is Tangug. This species is interesting for its highly dissected bright leaves and crimson flowers, which are crowned with tall peduncles.
• Vegetable rhubarb. This species is recommended as a garden plant. Cultivated varieties of this species have juicy and thick petioles, with a pleasant taste, and they do not become rough for a long time.

Rhubarb: varieties (most popular)

Today there are more than a hundred varieties of this plant, but not all of them have become widespread in Russia.

• Variety Victoria- one of the earliest and most productive. Has great taste. The length of the petioles does not exceed 60 centimeters. According to gardeners, the Victoria variety has a drawback - too much flowering.
• Moskovsky-42- one of the earliest varieties with high yield and excellent taste. The length of the petioles is seventy centimeters, and their thickness is more than three centimeters. The petioles are smooth, green in color and have a red stripe at the base.

• Ogreskiy-13- high-yielding mid-season variety. It develops well and forms petioles in the shade. The pulp of thick and long petioles is very tender and juicy. Two generative shoots are formed on the plant.
• Large petiolate- a very early variety that forms a powerful rosette of leaves with dark red petioles. Their length is no more than 60 cm and width 2.5 cm. They have a pleasant taste and delicate flesh.

• Gigantic- this variety belongs to the late variety, which pleases with the harvest when the early varieties have already bloomed and become coarser. The petioles are huge, up to one meter long and up to four centimeters thick, red in color.

Planting rhubarb

You can choose almost any place to plant the plant - it feels great in partial shade, near outbuildings, between trees. Rhubarb is frost- and drought-resistant because it has a powerful root system. But it is preferable if the soil under the bush is neutral, slightly clayey, so that the moisture that rhubarb needs is better retained. Planting it is carried out after a good preliminary digging of the site; organic and complex fertilizers and ash are added to it.

It is advisable to plant rhubarb seeds in winter immediately in a permanent place. They will germinate in the spring, as soon as the temperature is stable above zero. Sprouts are not afraid of short-term frosts down to -7 °C.

Rhubarb can grow in one area for decades. But over time, it thickens, the leaves become much smaller, the petioles lose their juiciness and sweetness. Therefore, it is advisable to plant vegetable varieties every ten years. This is a long period of time, so when planting, the bush should be provided with nutrients for many years.

What do you need to know when planting rhubarb?

Planting requires the presence of fairly large planting holes, almost the same as for fruit seedlings: a depth of at least 50 cm. They are filled with fertile soil and humus. Superphosphate and a handful of ash must be added to each hole.

Care

After harvesting, the bush is fed by pouring a bucket of humus with mineral fertilizers under it. In spring, the soil under the bush is only loosened and watered if necessary. In spring, only decorative species can be fed, since their leaves and cuttings are not edible.

Rhubarb is unpretentious in care and easily tolerates minor errors in agricultural technology. Caring for this plant is quite simple; even a novice gardener can handle it. It involves the following activities:

• loosening the soil in the spring, after it warms up;
• autumn digging of soil, up to 30 cm deep;
• harvesting by breaking off rather than trimming the petioles;
• pruning the aboveground part of the plant when frosty days occur.

Top dressing

Plant care includes fertilizing based on:

• in the fall, at least eight kilograms of organic fertilizers per square meter (peat compost or manure);
• in the spring, add 30 grams of ammonium nitrate, which should be supplemented with potassium salt and superphosphate;
• Once a season, the following composition must be applied to the bush: for ten liters of water, add a teaspoon (heaped) of urea, a tablespoon of nitrophoska and 500 grams of mullein.

Reproduction

So, we found out what rhubarb is and how to grow it in your garden. It remains to talk about how it can be propagated if you need more healthy and tasty petioles.

Rhubarb propagates by seeds and vegetatively. The second option involves dividing an adult bush (no more than five years old). This method is not recommended during flowering.

The bush is divided in spring or early autumn (before frost). Divide the dug bush into several parts. For planting, a healthy root with two or three large apical buds, which are buried no more than two centimeters, is suitable.

If you prefer to propagate rhubarb by seeds, then they should be soaked in water for ten hours. To collect seeds from your bush, leave the most developed flower stalk from a three-year-old plant. After the inflorescences turn brown, the seeds can be collected and dried.

Rhubarb is an amazing plant in every way. Its stems appear in mid-spring, just when there are very few fresh herbs and vegetables on our tables, and the ripening of real (local) fruits and berries is still very far away. Rhubarb with its bright pink color gives us a signal: the season of vitamins has begun, stock up! And “Culinary Eden” will tell you how to take advantage of this gift of nature.

For those who are skeptical about all sorts of culinary innovations and fashion trends, we note that rhubarb is an original Russian plant, undeservedly forgotten in its homeland, but highly valued in Europe and America. It is believed that the name of rhubarb in European languages ​​(for example, in English - rhubarb) comes from the ancient name of the Volga River (Ra), along the banks of which it grew in huge quantities, and the word “barbarian”, which referred to the local population. If on the Volga rhubarb was used exclusively as a vegetable (or fruit), then in China its medicinal properties were discovered 5000 years ago. Both Russian and Chinese rhubarb were sold in large quantities and at a serious price to Europe, where it was valued on a par with saffron and opium.

The British loved rhubarb so much that at the end of the 19th century they developed a special technology for growing it. In closed, warm rooms, rhubarb stems grew up to 60 cm. They were collected by candlelight to preserve their delicate taste and special color. Until 1962, a special rhubarb express left daily from the Rhubarb Triangle in Yorkshire to deliver fresh stems to the capital. To this day, the Rhubarb Triangle holds a festival dedicated to this plant every February, and “Yorkshire rhubarb” has become as trademarked as champagne or Stilton cheese.

What attracted the British, French and other fastidious Europeans to rhubarb stems, besides the beautiful color? First of all, the taste is unusual for a vegetable - tart and sweet and sour, like green apples. Cooks quickly appreciated the “multi-tasking” of rhubarb - it can be used to prepare many dishes: salads, sauces, jams, jams, candied fruits, cocktails, pies, bread and even wine. Rare in the plant world and in the kitchen, the scarlet and pink colors make rhubarb a desirable ingredient in haute cuisine. It is added to delicious salads, drinks and desserts.

With such characteristics, the beneficial properties of rhubarb act as a pleasant, but not decisive bonus, although in terms of the content of vitamins, minerals and other biologically active substances, rhubarb is simply a godsend. In spring and early summer, fresh rhubarb is much healthier (and tastier!) than last year's apples. Even with a high water content (up to 95%), rhubarb stems are rich in calcium, potassium, iron, zinc, phosphorus, vitamins A, C, E, B9, pectin and fiber. 100 g of fresh stems contain a third of the daily requirement of rare vitamin K. And all this wealth at 21 calories per 100 g.

Attention! Only the tender stems of rhubarb are edible and safe. Leaves, flowers and roots contain toxic substances. Coarsened stems accumulate oxalic acid, which is dangerous for people prone to cholelithiasis and children.

Rhubarb roots are used in folk medicine, but this should be done with caution, as an overdose can cause poisoning. The roots are dried, ground into powder and an infusion is prepared from them. Rhubarb root is used as a choleretic, laxative and tonic. In China, rhubarb root is used for poisoning and internal inflammation: arthritis, bronchitis, rheumatism. In small doses, rhubarb root powder has astringent and fixative properties, increases appetite and stimulates digestion, and in large doses it “revitalizes” a lazy intestine. Due to this cleansing effect, rhubarb is often used in weight loss preparations.

If you're lucky enough to get your hands on fresh rhubarb stems but don't know what to do with it, start by getting to know its natural flavor. Peel the tough skin, cut the stems into small pieces, sprinkle lightly with powdered sugar and eat immediately. Young tender stems do not need to be peeled or cut, but dipped in sugar or jam and eaten, as they do in Norway.

If after this you still have rhubarb stems left, we suggest boiling or stewing them. Take dishes with a protective coating (enamel or steel), because when oxalic acid reacts with metal, the rhubarb will lose its red tint. Cut the stems into large pieces (2-4 cm), add water so that they are only slightly covered, bring to a boil, add spices: cinnamon, cloves, ginger or nutmeg and simmer over low heat for several minutes until softened. You don’t have to add water, but simmer the rhubarb in its own juice, which is released in abundance. When the stems soften, you can add sugar and any fruit or berries (strawberries, apples, raspberries, apricots, plums) - you will get excellent jam.

To make the rhubarb sauce, let it simmer longer, up to an hour, until the stems are well softened and can be mashed with a fork or pureed in a blender. This sauce can be served cold with fish, poultry and meat, or you can add sugar and pour it over ice cream or use it as a filling for pies and puddings.

In desserts, rhubarb goes perfectly with whipped cream, strawberries, oranges, ginger and vanilla. To prepare an exquisite dessert, just bake rhubarb. It's very simple. Preheat the oven to 200°C, place the rhubarb stems on the bottom of a baking dish, sprinkle with sugar, place a vanilla pod cut lengthwise on top, cover the dish tightly with foil and place in the oven for 20 minutes. Remove the rhubarb and leave to cool for 10 minutes without removing the foil. Serve warm with black tea or cold with ice cream.

Recipes with rhubarb

Summer salad

Ingredients:
A bunch of arugula,
10-12 whole strawberries,
100 g goat cheese.

Refueling:
100 g fresh rhubarb,
50 g strawberries,
1 tsp Sahara,
wine vinegar, olive oil - to taste.

Preparation:
Cut the rhubarb into pieces about 2 cm long, cook until softened (10-15 minutes) and crush with a fork. Cool the puree, add strawberries crushed with sugar, oil, vinegar, and place in bowls. Top with thinly sliced ​​goat cheese, strawberries and arugula.

Chicken stewed in wine and rhubarb

Ingredients:
Chicken,
1 tbsp. turmeric,
1 tbsp. flour,
1 tbsp. olive oil,
400 g rhubarb stems,
1 onion,
2 cloves of garlic,
100 ml white wine,
bay leaf, thyme, salt, pepper to taste.

Preparation:
Cut the chicken into large pieces, roll in a mixture of flour and turmeric and fry in olive oil on both sides until golden brown. Add finely chopped rhubarb and onion, salt and pepper and continue to fry for another 10 minutes. Add the garlic, bay leaf and thyme, pour in the wine, cover and reduce heat to low. Simmer for 30-40 minutes, stirring occasionally. Serve over rice, removing bay leaf and thyme.

Rhubarb marmalade

Ingredients:
500 g rhubarb stems,
500 g sugar,
2 oranges.

Preparation:
Finely chop the rhubarb, add sugar and leave for 1-2 hours. Grind the oranges with their peels in a food processor and pour them in. Bring the mixture to a boil over low heat, uncovered, and simmer, stirring occasionally, until it begins to pull away from a spoon (about one hour). For long-term storage, pour the marmalade into glass jars, close the lids and sterilize in a water bath for about 10 minutes.

Ingredients:
500 g rhubarb stems,
1 orange,
5 tbsp. Sahara,
250 g flour,
100 g butter,
1 tbsp. oatmeal,
50 g crushed almonds.

Preparation:
Preheat the oven to 200°C. Place the rhubarb in a greased baking dish, pour in orange juice and sprinkle with 2 tbsp. Sahara. In a bowl, mix flour, 3 tbsp. sugar and oatmeal, rub softened butter into the mixture. Spread the dough over the rhubarb stems, top with almonds and bake for 25-30 minutes.

Norwegian sweet soup

Ingredients:
3-4 stalks of rhubarb,
0.5 vanilla pod,
4-5 sprigs of confectionery mint,
1 lemon,
100 g sugar.

Preparation:
Tear off the leaves from the mint. Peel the rhubarb and cut into thin slices. Throw the peel into 500 ml of boiling water, add sugar, vanilla, lemon juice and mint sprigs without leaves. Leave to simmer over low heat for 10 minutes. strain the broth, add slices of rhubarb, boil, remove from heat and leave to cool. Serve the soup cold, sprinkled with finely chopped mint leaves.

Fresh rhubarb cannot be stored for long - a maximum of 3 days in the refrigerator. To prolong the enjoyment, freeze the stems whole. And if you add a spoonful of sugar to the bags, then when defrosted, a delicious syrup is formed, which can be added to a cocktail or boiled rhubarb in it.

Rhubarb is a perennial plant and has a powerful and developed root. It consists of a short rhizome and large roots. In the first year, the plant has only a basal rosette, then a stem begins to form; it is tall, powerful, can reach three meters, and is unbranched. The stem is covered in red spots. The leaves that are located at the roots are large and have a large number of leaf blades. The leaves on the stem are small.

Description of rhubarb

It is distinguished by small white or pink flowers; they can be collected in a paniculate inflorescence containing up to 10 flowers. The rhubarb fruit is a brown nut that has three sides. It begins to bloom in June, the fruits are ready in two weeks or one month.

You can find the plant in Europe, Russia, China, Siberia, and Asia. Chooses a sunny place, also in shade, damp places.

Care and cultivation of rhubarb

The plant can adapt to cold and frost without problems. In hot weather you need to water the rhubarb. Please note that water should not stagnate in the ground, as this will cause the roots to rot.

Rhubarb can be grown using seedlings or dividing the bush. Seedlings are obtained from seeds at all times of the year; rhubarb is not planted in winter. Before sowing, be sure to soak the seeds, leave them warm for a short time, and place burlap on top. Mix the seeds thoroughly and dry them until they become free-flowing. Within a week you can notice the first seeds sprouting.

When you plant seeds in the soil, you must add humus and peat to it. After 25 days, the seedlings are transplanted. After the rain has passed, you need to loosen the soil a little. Weeds need to be removed immediately.

Useful properties of rhubarb

Rhubarb contains a large number of biologically important substances; it contains sugar, rutin, a lot of ascorbic acid, organic acids, and pectin. The root has an antiseptic and astringent effect and can be used to improve intestinal function. Rhubarb is the best diuretic; it can be used to remove excess bile.

Rhubarb will help narrow blood vessels, the plant relieves inflammation and restores the entire body. It is recommended to use the plant if you are bothered by constant constipation, you can cure painful menstruation, and get rid of soft stools.

Applications of rhubarb

Based on the plant, you can prepare effective laxatives and teas. The root will help restore gastric and intestinal function and stop the inflammatory process. Traditional healers use the root of the plant if a person suffers from hemorrhoids, jaundice, or has... Based on rhubarb, it is recommended to prepare infusions, tinctures, syrups, powders, decoctions; it is effective to use wine and alcohol for infusions.

Rhubarb is the best remedy for anemia, sclerosis, and tuberculosis. and various skin diseases can be cured with a mixture of rhubarb powder and vinegar. If a person has no appetite, rhubarb should be consumed fresh orally.

To prepare rhubarb tincture, you need to take the root of the plant and pour vodka over it. Leave for up to two weeks. The tincture should come out red, it has a bitter taste. You need to use it at least twice a day.

One of the best laxatives is rhubarb-based powder; for its preparation you must additionally use. If you are worried about constant constipation, you need to consume this mixture no less than one tablespoon. Please note that you cannot get carried away with the powder; you can quickly get used to it.

Rhubarb is a vegetable, but it can be used as a fruit; it is recommended to use the stem, roots, and leaves for medicinal purposes are a toxic species. The stem has a sour taste, so I use it with sugar; they can be used with red currants and ginger. It can produce a lot of juice. The petioles, which are juicy and long, are used in food. They have a sour, but at the same time refreshing taste, because they contain citric and malic acids. The petioles contain a large amount of carbohydrates, vitamins PP, B, carotene, pectin, magnesium, and potassium. With its help, you can improve kidney function, and the intestines will fully absorb food.

Rhubarb rhizome contains a large amount of tannins and anthraglycosides, and therefore has a laxative effect. It is used for intestinal atony, if gases accumulate in large quantities. The effect can be noticed after 12 hours.

Rhubarb is often used as a filling for cakes and pie; jam, compote, wine are made from it, and preserves are prepared for the winter. In Europe, rhubarb is used as a spice for fish; it is one of the best aromatic spices. Some people prefer to use the product raw, but it can also be boiled. Please note that rhubarb leaves contain a lot of oxalic acid, so it is very toxic; when you use the fruit, you must first remove the leaves.

You should not get rid of the skin; it contains many biological substances. The rhubarb stalk should be placed in the refrigerator; they can be stored for no more than one week. When dried, the stem is placed in the freezer.

Contraindications for rhubarb

It is prohibited to take it for diseases such as cholecystitis, as well as for bleeding in the intestines and stomach. A pregnant woman needs to be extremely careful when taking rhubarb-based medications; they can harm not only the pregnant woman, but also the fetus.

Please note that rhubarb can often have a negative effect on the human body, causing body temperature to rise, because the stems contain a large amount of oxalic acid. The plant is contraindicated for diabetes, peritonitis, and rheumatism. It is also not recommended to use it for hemorrhoids that bleed.

So, rhubarb is a medicinal plant; it can be used to strengthen the body.