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