The specific epithet rhaponticum, applying to one of the presumed parents of the cultivated plant, means 'rha from the region of the Black Sea'. Rhubarb is a perennial plant with stalks that resemble celery. Common burdock (Arctium minus), also known as wild rhubarb, is easily mistaken for rhubarb. In the United Kingdom, as well as being used in the typical pies, tarts and crumbles, rhubarb compote is also combined with whipped cream and/or custard to make respectively rhubarb fool and rhubarb and custard. The colour is not related to its suitability for cooking. Rhubarb, ( Rheum rhabarbarum ), also called pieplant, a hardy perennial of the smartweed family (Polygonaceae), native to Asia and grown for its large edible leafstalks. You should also fertilize your rhubarb every spring to encourage healthy growth. Never eat them. And don’t forget to check out these articles on additional pie-ready vegetables to grow in your garden: Photos by Laura Melchor, Meghan Yager, and Nikki Cervone © Ask the Experts, LLC. Wild Rhubarb Overview. An almost exclusively green-stalked culviar, ‘Riverside Giant’ is one of the cold-hardiest varieties available. Popular varieties here are Victoria, Timperley Early, Valentine, Stockbridge Arrow, Fulton’s Strawberry Surprise, Thompson’s Terrifically Tasty, and Goliath. An excellent choice for midwest or even southern gardeners, ‘KangaRhu’ is hardy in Zones 4-8 but can take some heat, too.  Later, it also started arriving via the new maritime routes, or overland through Russia. Some even say ‘Prince Albert’ has the best flavor of all the varieties, but it depends on who you ask. I love eating a slice of rhubarb pie at my favorite pie restaurant up here in Alaska while looking out of the window at the very patch of large, curly leaves and red-green stalks from whence it came. They are planted in the spring as soon as the soil can be worked or in the fall before the soil freezes. Ideal for those who love to harvest rhubarb to store for later use, ‘Sunrise’ freezes and cans exceptionally well. Rhubarb makes anthraquinone glycosides which have been proposed as the likely candidate for deaths. Thanks to its small stature, this variety would be my go-to for container gardening.  Though Dioscurides' description of ρηον or ρά indicates that a medicinal root brought to Greece from beyond the Bosphorus may have been rhubarb, commerce in the drug did not become securely established until Islamic times. Read on to learn more about a few of the many types of rhubarb. Recently, nursery growers have been developing “day-neutral” varieties which continue growing through the autumn, such as Livingstone and Poulton’s. Rhubarb is a vegetable derived from cultivated plants in the genus Rheum in the family Polygonaceae. Oh, so very edible. Mm, that does sound mouth-watering.  Certain species came to be grown in England to produce the roots. Whether you live in Alaska or somewhere much warmer, there’s a rhubarb variety for you to grow in your own garden. It was actually developed from Australian rhubarb seeds to produce a cultivar that could withstand hot temperatures! But here, the difference ends. If you think frying is the... Related searches.  Rhubarb was grown in Scotland from at least 1786, having been introduced to the Botanical Garden in Edinburgh by the traveller Bruce of Kinnaird.  The leaves are believed to also contain an additional, unidentified toxin, which might be an anthraquinone glycoside (also known as senna glycosides). Grow in Zones 3-8 and provide plenty of sunshine. ‘Riverside Giant’ would look nice next to your front doorstep, and then you could harvest it from April to June for tart pies. Some even call it the best-tasting rhubarb variety of all, and it would absolutely shine as the star of a rhubarb coffee crumble cake, like this one from our sister site, Foodal. The plant grows anywhere from three to four feet tall and wide. Rhubarb is commonly grown in cool areas of the temperate zones. Grown from seed, ‘Victoria’ takes one to two years to mature and reaches mature dimensions of three feet tall and wide.  The long term consumption of oxalic acid leads to kidney stone formation in humans. With its bright red stalks, the hybrid variety ‘Cherry Red’ (R. x hybridum) lives up to its … Do you know? ‘Victoria’ is one of the most popular rhubarb varieties in the world, mainly because it was the first variety ever to be used in cooking.  From the first, the familiar garden rhubarb was not the only Rheum in American gardens: Thomas Jefferson planted R. undulatum at Monticello in 1809 and 1811, observing that it was "Esculent rhubarb, the leaves excellent as Spinach. 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