Blog

Dendrogram of 37 rhubarb cultivars |

The genus Rheum L., commonly known as rhubarb, is made up of 60 species, mainly distributed throughout northern and central Asia. Rhubarb species have been used for medicinal purposes for thousands of years; however, it was not until the 18th century that the culinary use of the petioles was first reported. Although the origin of culinary rhubarb is unclear, it is believed to have originated from the hybridization of rhubarb species originally imported to Europe for medicinal purposes.

There are over a hundred cultivars of culinary rhubarb and most rhubarb cultivars lack pedigree information, and the genetic relationship between cultivars is largely unknown. Amplified fragment length polymorphism (AFLP) markers were generated for fingerprint analysis of 37 cultivars and four putative Rheum species accessions. The results show at least two groups of related cultivars, as well as related accessions. This study provides an estimate of the genetic diversity of rhubarb cultivars using AFLP analysis.

This graph allows us to see cultivars that are close or distant genetically.

Why are some rhubarbs red? |

Contrary to popular belief, whether it is red, pink, green or something in between, the color of rhubarb has nothing to do with ripeness. Rather, its hue is entirely determined by genes; different varieties produce different colors and green rhubarbs are just as sweet as red ones.

Green varieties actually tend to be more productive: they grow faster and have higher yields. But because consumers tend to prefer bright red rhubarb, many contemporary growers are taking the yield hit and instead selecting plants for their color.

Red rhubarbs get their ruby hue from anthocyanins, antioxidants that produce red, purple and blue colors in plants and confer health benefits in fighting free radicals. In cooking, you should avoid peeling the stems if you want to maintain the original color.

Rhubarb lifetime |

Rhubarb has a long shelf life. It is also one of the most perennial vegetables. The plant can live up to 100 years.

Rhubarborium Facebook group |

The Rhubarborium Facebook group is a Facebook group on rhubarb and its use in cooking other than eternal tart or the boring rhubarb compote. Visit the Rhubarborium Facebook.

Composition of rhubarb |

Rhubarb is composed of water (around 95% of its mass), carbohydrates (mainly glucose and fructose), dietary fiber (including cellulose), vitamins (especially vitamin C and vitamin K). ), minerals (iron, calcium, potassium, magnesium) and organic acids (oxalic acid and malic acid).

It also contains pigments (anthocyanins) which give it its reddish color.

Medicinal benefits of rhubarb |

Rhubarb is both a nutritious and medicinal plant that contains many active components beneficial to health. Here are some of its medicinal benefits:

Helps digestion: Rhubarb is rich in fiber and also contains rhein, a compound that has a laxative effect on the body, making it effective in treating constipation problems.

Reduces inflammation: Rhubarbs contain antioxidants such as anthocyanins and polyphenols, which have an anti-inflammatory effect on the body and can help relieve pain.

Strengthens the immune system: Rhubarbs are rich in vitamin C, an important nutrient to strengthen the immune system and help fight infections.

Good for the skin: The antioxidant compounds in rhubarbs help protect the skin against free radical damage and may also help reduce signs of premature aging.
Lowers cholesterol levels: Rhubarbs contain organic acids such as oxalic acid and malic acid, which have the ability to bind bile acids in the intestine and remove them from the body, helping to lower cholesterol levels. cholesterol.

It is important to note that rhubarb consumption should be moderate as it also contains oxalic acid, which can be harmful in large quantities. People with kidney stones or a history of kidney problems should avoid consuming significant amounts of rhubarb.

Autumn rhubarb |

Strictly speaking, there is no rhubarb that is harvested in autumn. The majority of varieties will produce throughout the summer season and will begin to reduce their production with increasingly cold temperatures. Generally speaking, in Canada, the rhubarb season extends from approximately April to September for the majority of varieties. In the southern United States, rhubarb is grown as an annual during the winter period, sowing seeds indoors in summer to transplant the plants into the ground during the cool of fall and winter.

Some varieties come earlier than others in spring but there is no data on the production time for each variety. Also a plant can grow longer in the fall depending on its location due to a micro-climate (eg along a brick wall).

During the summer, during heatwaves, some varieties will stop producing and start again once the hot weather is over. I have also noticed that plants with a thick layer of wood chips (wood mulch) do better during those heatwaves.