Rhubarb is readily grown in the home vegetable garden because it grows particularly well in the German climate. The rhubarb stalks are suitable as a vegetable garnish as well as a healthy dessert. It is also said that rhubarb adds golden accents to blond hair due to the dyes it contains.

 

The leaves of the rhubarb plant contain oxalic acids that are toxic to humans, but are suitable as an effective insecticide against leaf plague, slugs and caterpillars.

In the first week of May, the first rhubarb stalks begin to appear on the plant. Harvest time is usually in June and early July. The stalks are harvested when they are about 25 to 40cm long. They can vary in thickness. In general, very thick rhubarb stalks are tougher, the thin ones more tender. The colour of the stalks ranges from green to dark red.

To harvest, twist the rhubarb stem at the bottom where it sticks to the plant. It should not be cut off. You can tell when it is ripe because the stalk comes off easily. When harvesting for the first time, pick about a third so that more can grow back. Pick the largest stalks first and let the smaller ones grow longer to extend the harvest time.

As soon as flowers form on the plant, they should be removed, because seed production robs the plant of a lot of energy that it can better put into growing the rhubarb stalks. If the plant starts to scatter seeds, the stalks become bitter.

The harvested stalks are best wiped clean with a damp cloth. If you soak them in water, the stalks will break open. Now the rhubarb stalks will keep for a few days in the refrigerator before they have to be used up. You can also cut them into pieces about 5 cm long and freeze them in a freezer bag.