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Rhubarb

Rhubarb

Popular in pastries and baked goods, rhubarb is a slightly acidic vegetable that is more often than not modified into jams and pies in American culture. However, the stalks can also serve as a proper vegetable and are considered an emerging food by some contemporary dietitians. Beware of the leaves, which hold high concentrations of oxalic acid. This can lead to rhubarb leaf poisoning, symptoms being diarrhea and vomiting.

Hardiness

Hardy

Maturation 

Period

63

days

Planting period

Mid May to Mid June

companion 

vegetables

Columbines, cabbage, kale, broccoli

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