LET'S STALK RHUBARB

JUST AS TOMATO IS A FRUIT USED AS A VEGETABLE, RHUBARB IS A VEGETABLE COMMONLY CONSUMED AS A DESSERT

- Steve McGrane

Rhubarb label

Common name: Rhubarb

Botanical name: Rheum × hybridum

Family: Polygonaceae

Aspect & soil: Sun to afternoon shade; deep well-drained fertile soil

Best climate: Cool to subtropical

Habit: Perennial vegetable

Propagation n: Crowns, potted plants

Difficulty: Easy

One of my favourite childhood memories is Sunday night pie made with rhubarb straight from the garden.

While we may think this plant has a European origin, it actually came from Asia over 5000 years ago and then found its way to the Middle East and on to the Roman Empire.

The Chinese long recognised its medicinal value. These days, it’s said to contribute to lowering LDLs (so-called “bad” cholesterol), reversing artery wall damage and helping to prevent heart attacks while cleaning the blood.

With its unique set of minerals, it has many other health applications, from alleviating diarrhoea to inhibiting the growth of cancer cells. But, above all, it’s a delicious treat.

From the genus Rheum in the family Polygonaceae, this herbaceous perennial grows from short, thick rhizomes and does best in cool climates with cold winters and warm summers — but it can be grown in a wide range of climates, including the subtropics.

The leaves and roots are toxic to humans. They contain oxalic acid, which contributes to the formation of kidney stones, and anthrone glycosides. Steeped in warm water and diluted, they can be used to make a pesticide.