By: Kristina Đunđuš |
The healing properties of rhubarb |
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With the arrival of spring, long forgotten plant rhubarb also arrived.
Unfortunately, most of us today know almost nothing about this plant.
Rhubarb is a perennial, herbaceous plant. It has large leaves and long triangular fleshy stalks.
It has white-green and pink-red flowers.
Although rhubarb is actually a vegetable, it is popularly known as a fruit.
Rhubarb has been used in China for thousands of years because of its medicinal properties. It was brought to Europe by Marco Polo.
Health benefits of rhubarb
Rhubarb contains a lot of useful acids (malic, niacin, pantothenic, folate), minerals (calcium, magnesium, manganese), polyphenols and vitamins (vitamins C and B).
Rhubarb has great effect on human digestive tract. It has long been used as a laxative - a natural medicine against constipation. It can cure diarrhea if used in small doses.
Rhubarb stimulates metabolism which makes it an ideal food for people who want to lose weight.
Rhubarb has recently become a new star among foods that prevent cancer. This is because the rhubarb is rich in polyphenols - compounds that are known for their supression of cancer cells growth.
It is interesting that the levels of polyphenols in the rhubarb drastically increase if you bake it, which is why baked rhubarb is used as a cancer remedy.
Healing effect of rhubarb:
- rhubarb is a powerful antioxidant
- has anti-allergic and anti-inflammatory properties
- helps regulate cholesterol levels
- improves circulation and metabolism
- is a natural remedy for constipation and diarrhea
- promotes eye health
- prevents the development of cancer
- improves appetite
Rhubarb in cuisine
Only rhubarb stalks are used in the cuisine because its leaves are toxic. Rhubarb stalks have a slightly sour taste which resembles the taste of sour apples.
Rhubarb stalks are used for preparing soups, rolls, salads, cakes, sauces, fruit sauces (especially in early spring when there are no other vegetables), marmalade and jams.
Cleaned, washed and chopped stems can be stored in the freezer. You only need to wash it, remove leaves and skin from the stems, cut it into cubes, drain and freeze immediately.
When purchasing, choose crunchy plants with firm stalks that look fresh and produce the juice when the stem is broken. Rhubarb color depends on its type and area of cultivation. Pink stalks are most popular among consumers.
It is best to use rhubarb within 2-3 days after purchase.
Rhubarb flavor goes well with strawberries, which is why many recipes use this combination. Unusual, but delicious salad can be made of rhubarb and asparagus or rocket.
Cultivating rhubarb
Rhubarb is not a demanding plant. It is highly resistant to low temperatures during the winter.
In autumn, plant loses leaves and enters the stage of sleep.
Ideal temperatures for cultivation are 20-25 ° C. Rhubarb does not require a sunny location. Ideal place for it is in the peripheral parts of the garden.
It is planted in early spring (late March) or fall (mid-October). In the inland area, late planting should be avoided so that the plant can be firmly rooted before winter.
Rhubarb stalks are not harvested during the first year, only after 2 years you can pick 2-3 rhubarb stems.
Regular harvesting can be performed only on plants that are three or more years old. Harvesting should be performed with hands. Harvest only those plants that have fully developed leaves.
The flowering rhubarb plant consumes resources and slows the development of new leaves, so the flower should be removed as soon as a flower bud appears.
This perennial plant has a life expectancy of up to 30 years, but the best period for harvesting is up to ten ears.
Rhubarb seeds or seedlings can be bought in agricultural pharmacies or in better equipped supermarkets.
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