May’s Harvest of the Month is Rhubarb
Colorful plants and flowers are among the many signs of spring. You may even notice a beautiful crimson-red vegetable called rhubarb in gardens and grocery stores near you. This vegetable is famous for the tartness it adds to sweet baked goods like muffins and pies. Rhubarb is low in calories and a good source of fiber, which makes it a great choice for baked goods and other meals. It may also help decrease inflammation because it has high levels of antioxidants.
How to pick and store rhubarb
The first thing you should know about picking and storing rhubarb is that its leaves are poisonous to humans and pets because they contain oxalic acid, so if you buy rhubarb that still has the leaves attached, remove the leaves as soon as you bring your rhubarb home. Rhubarb stalks should be firm and free of large blemishes. While rhubarb is typically crimson red, there are also green varieties that are similar in flavor. Keep your rhubarb fresh for up to two weeks by wrapping it loosely in foil and placing it in your refrigerator’s crisper drawer.
Safety Information
As mentioned in the previous section, it is important to note that rhubarb leaves are poisonous, so please remove the leaves before consuming rhubarb raw or cooked. The stalks are safe to eat as part of a healthy and balanced diet.
Fun facts
- Rhubarb is considered easy to grow for first-time gardeners and can grow over five feet tall
- Most people use rhubarb for baking sweet goods such as pie, but rhubarb can also add wonderful flavor to savory foods such as curry, salmon and chicken
- Most U.S.-grown rhubarb comes from Washington, Oregon and Michigan
Try these flavorful rhubarb recipes: