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General Information
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Rhubarb, often called pie plant, is an herbaceous perennial. The
edible portion of the plant is the large tender leaf stalk harvested
in late spring or early summer when other fruits are not yet ripe.
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The
flowers are small, greenish-white, and borne in large compound leafy
inflorescences.
Growth and Cultivation
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Rhubarb
will grow and produce on most soils, but grows best in fertile,
well-drained soils that have good organic matter content. Careful soil
preparation will help rhubarb stay healthy and productive for many
years.
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Other
considerations for a planting site for rhubarb include exposure and
location. Since rhubarb is a perennial, it should be planted to one side
or at the end of the garden so as not to interfere with planting and
growing annual vegetables.
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Rhubarb,
like most vegetables, requires regular irrigation during dry weather.
Applications
- Good source of
Vitamin C and fiber.
- Medicinal:
Stomachic, laxative, antiphlogistic, and homeostatic. Used for
constipation, diarrhea, jaundice, gastro-intestinal hemorrhage,
menstrual disorders, conjunctivitis, traumatic injuries, superficial
suppurative sores and ulcers. Externally refrigerant
- Other uses: to
clean burnt pans, root decoction makes a hair dye to lighten blond or
light brown hair, fiber can be used in papermaking, leaf decoction makes
an insecticide for leaf eating insects.
Market and Report
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According to industry sources, about three-fourths of U.S. rhubarb is
processed, with most of that used for freezing. A small amount of
rhubarb is also canned or dehydrated (freeze-dried). Most rhubarb that
is frozen is packed for commercial and institutional use, with smaller
volumes packed for retail (supermarket) sale.
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Exports
of fresh rhubarb to Canada, by far the leading foreign market for most
U.S. vegetables, have been available via Canadian import data.
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