[NAFEX] Off Topic: Rhubarb

Lon J. Rombough lonrom at hevanet.com
Wed Jul 4 00:20:59 EDT 2007


Red is an inherited trait, not a sign the rhubarb is "ripe".   Grow 
rhubarb seedlings and you'll often find some that are green, some that 
are light red, and some that are  darker red.  I've grown a couple of 
green stemmed varieties that are quiet good.  "Glaskin's Perpetual" is 
one that produces longer into hot weather without getting tough or off 
flavored than other varieties.
Your green rhubarb is perfectly safe and may be excellent in quality.
-Lon Rombough
Grapes, writing, consulting, my book, The Grape Grower, at 
http://www.bunchgrapes.com  Winner of the Garden Writers Association 
"Best Talent in Writing" award for 2003.
For even more grape lessons, go to  http://www.grapeschool.com
For growing supplies and more;  http://www.grapegrowersolutions.com

On Jul 3, 2007, at 9:13 PM, Spidra Webster wrote:

I've been growing rhubarb as part of my edible landscaping but have
never harvested it.  The stems haven't really turned red so I didn't
think it was safe.  Lately, there are some that are reddish, but
they're very rubbery, not turgid. What are the usual rules for
telling when rhubarb is ripe and safe?

Spidra Webster

(who harvested her first-ever Royal apricots from her yard today and
is in 7th heaven)

Berkeley, CA
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