Raparperi

Raparperi, known in English as rhubarb, is a cool-season perennial grown for tart, edible stalks. It belongs to Rheum in the buckwheat family Polygonaceae. Cultivated forms, mainly Rheum rhabarbarum (sometimes Rheum rhaponticum), produce thick stalks; the large leaves are not eaten due to oxalic acid.

Origin and distribution: Rhubarb originates in Eurasia and has a long history in traditional Chinese medicine. It was introduced to Europe in the 18th century for culinary use and is now widely grown in temperate regions of Europe, North America, and elsewhere.

Description and cultivation: A hardy perennial, rhubarb forms a crown that yields tall stalks. It prefers rich, well-drained soil, full sun to partial shade, and consistent moisture. Flower stalks are usually removed to favor stalk production. Some varieties are forced in darkness to produce pale, tender stalks. Harvest is typically spring to early summer.

Uses and safety: Stalks are used in pies, crumbles, jams, sauces, and other desserts, often with sugar or fruit. Leaves are toxic and should never be consumed.

Nutrition notes: Rhubarb stalks are low in calories and provide fiber, vitamin C and vitamin K, plus potassium. They contain oxalates, so intake should be moderate for people at risk of kidney stones.