A smattering of rhubarb wisdom

It’s June and the rhubarb in my garden, which showed up in late April, is going strong. It has actively flourished in the same spot for over 25 years. I was happy to learn more about this “old friend of mine” as I’ve perused “The Rhubarb Compendium” the last few days. According to the website, the rhubarb season in the United States runs from April to September. (I’ve often cut mine into late August and never had a problem with it returning fresh and full of life the next season — and now I won’t feel guilty when I do it again this year.)

Another old wives tale is that once the plant starts flowering, the edible stalks become poisonous. Not so! Here’s what the compendium says on this point:

“Allowing the plant to complete flowering will reduce the vigor of the plant and shorten its stalk producing season. If you are growing rhubarb as a vegetable for the stalks, then the flowers and seed stalks should be cut out as soon as they start forming. The plant may still continue to produce more flower stalks throughout the spring, so keep cutting them. Contrary to popular opinion, rhubarb plants do not become poisonous after flowering starts. The leaf stalks can still be cut and used and the leaves themselves should be discarded (composted) as they are always poisonous.”

And finally, for those of you who may have been inspired to start your own patch of rhubarb this year, one last word of advice…

“Refrain from harvesting rhubarb the first year after planting. Each plant needs time to build up food reserves in the root to produce thick, robust stems.” CJK