Rheum rhaponticum 'Paragon Rouge'

Rhubarb 'Paragon Rouge' is a perennial herbaceous vegetable plant that grows up to 1.5m (5ft) tall when in flower. It is cultivated for its tender and fleshy petioles (the linear part that attaches the leaves to the rhizome), which are 40cm (16in) long and 5 to 8cm (2 to 3in) wide, and are red in colour. They are used cooked in jam, compote, or as a pie filling. Sowing period is in March-April for a harvest two years later.

Originally from Asia and belonging to the family Polygonaceae, Garden Rhubarb has the Latin name Rheum rhaponticum. It is a hardy perennial vegetable plant introduced to Europe by Marco Polo. Initially used as a medicinal plant, its rhizome was used in Chinese medicine in antiquity. It has only been consumed as food since the 18th century.

Rhubarb is a vigorous plant that produces large leaves, the petioles of which are generally green tinged with red and are consumed. It is a stem vegetable that forms a large clump, reaching up to two metres wide and high when in flower. Its flowering is not systematic and occurs in June, in the form of paniculate white flowers. It is rather ornamental but can weaken the plant and drain energy from the leaves. That is why it is often recommended to remove the floral stems before they develop.

In the garden, it thrives best in humid, fertile soil and cool climate. Therefore, it is best to plant it in rich soil, preferably in partial shade, and make sure to leave enough space for its development, at least one square metre, or even 1.5 square metres.

Rhubarb's peak season is in May-June, but it usually offers some stalks in September-October as well. In the kitchen, the petioles are consumed cooked in jam, compote, marmalade, or as a pie filling. Its tart flavour pairs well with strawberries. Try this combination in a crumble, it's delicious!

Rhubarb has appetizing, astringent, and refreshing properties, and contains vitamins (B, C) and minerals (calcium, magnesium, iron). However, be careful, its leaves, which are extremely rich in oxalic acid, are toxic.

Harvest: The petioles are harvested in May-June, with a second harvest in September-October.

Storage: Rhubarb petioles can be stored for a few days in the vegetable compartment of the refrigerator, or for a few months, cut into pieces, in the freezer.

Gardener's tip: Rhubarb leaves are toxic, but you can safely add them to your compost or use them to make a liquid fertilizer that will help repel aphids.

.