Pieplant | Definition of Pieplant by Merriam-Webster Britannica.com: Encyclopedia article about pieplant Seen and Heard What made you want to look up pieplant? Please tell us where you read or heard it (including the quote, if possible). Rhubarb: The Pie Plant // Missouri Environment and Garden News Article // Integrated Pest Management, University of Missouri trinkleind@missouri.edu Published: March 2, 2016 Fans of the popular public radio show, A Prairie Home Companion, know that when life, seemingly, cannot get any worse, “one little thing can revive a guy, and that is a piece of rhubarb pie.” Whether the latter is truth or fiction, the fact is rhubarb is commonly known as the “world’s favorite pie plant”. Considered by many to be one of the joys of spring, March is an ideal month to plant rhubarb for those who might want to add this tangy vegetable to their garden. Rhubarb (Rheum rhabarbarum) is a member of the Polygonaceae family, commonly known as the smartweed-buckwheat family in the United States.

Its genus name (Rheum) is thought by some to be derived from ‘Rha’, the ancient name of the Volga River, on whose banks the plants grow. Others maintain the name stems from the Greek rheo which, literally interpreted, means “to flow”. The latter, undoubtedly, is an intimation to the purgative properties of the root of the plant. Rhubarb is an herbaceous perennial thought to be native to the eastern Mediterranean region and Asia Minor. It exhibits determinate growth from short, thick rhizomes. It has large, floppy leaves that are somewhat triangular in shape. Rhubarb bears many small flowers grouped in large compound leafy greenish-white to rose-red inflorescences. The plant is prized for its thick, crisp leaf stalks (petioles) that have a tart, sour taste. The first recorded use of rhubarb dates back to 2700 B.C. when records show that its roots were used for medicinal purposes by the Chinese. An important drug at that time, it was used to treat malaria, constipation, “people who have delirious speech with fever” and many other ailments. The success of rhubarb as a medicine was not a placebo.

It is now known that rhubarb roots contain phenolic compounds known as anthraquinones, such as emodin and rhein. The latter give the plant its cathartic and laxative properties. By the 1st century A.D., rhubarb was being imported into Greece and Rome where it also was used as a medicine. Discorides, a noted Roman physician, pharmacologist and botanist around the time of Nero, extolled its medicinal virtues in his hallmark publication titled De Materia Medica (on Medical Material). The explorer Marco Polo is credited for introducing rhubarb to Europe in the thirteenth century. There, it became a highly valuable drug that commanded great prices, and its economic value spawned a vibrant rhubarb trade. The plant was so highly regarded as a drug in Europe that it commanded a price three times higher than that of opium. By the early 15th century, rhubarb trade was part of the famous Silk Road during the era of its Mongol expansion. The earliest known report of the use of rhubarb as a food dates back to 18th century Europe where it was used as a filling for tarts and pies.

Ben Franklin is credited with being one of the first people to introduce rhubarb to the New World, when he sent seeds of the plant to the American Colonies. By the early part of the 19th century it was widely grown in New England and sold in vegetable markets there. It was only when sugar became affordable to the middle-class that rhubarb’s popularity dramatically increased. Its popularity peaked just before World War II when sugar rationing made the consumption of rhubarb a bit harder to swallow. Rhubarb is a cool-season, perennial vegetable and one of the first to be harvested in the spring. Growth normally begins when temperatures rise to the 40° F. range. Only the leaf stalks of rhubarb may be eaten safely. The leaf blades contain oxalic acid which crystallizes in the kidneys and, in extreme cases, can cause death. As mentioned above, rhubarb roots contain anthraquinones which have cathartic and laxative properties. Like many other plants, rhubarb does not “come true” from seeds. Therefore, it is propagated via divisions from proven varieties such as ‘Valentine’, ‘Victoria’ and ‘Canada Red’.

Rhubarb roots establish best when the weather is cool; therefore, propagules should be purchased as soon as they become available in the spring. Rhubarb is a full-sun plant that should receive at least six hours of direct sun each day. At our latitude, a bit of afternoon shade can help rhubarb cope with hot weather. Although it will tolerate a variety of soil types, soil with excellent drainage and high in organic matter will tend to grow more productive plants. Rhubarb should never be planted where water stands at the base of the plant, or in soils with high clay content. The latter can be made acceptable for rhubarb production if internal drainage is improved. Ample amounts of composted manure or other forms of organic matter will improve poorly-drained soils. Vigorous in growth habit, rhubarb is a heavy feeder and benefits from adequate amounts of fertilizer. The addition of about 2.0 to 2.5 pounds of a complete garden fertilizer (e.g. 10-10-10) per 100 square feet of garden area at the beginning of the growing season is recommended.

A light side-dressing with a fertilizer high in nitrogen or the application of two to three inches of compost or manure after harvest has concluded will aid in the nutrition of rhubarb. Plant rhubarb in a shallow trench so that each bud is about one-half inch below the surface of the soil. Since mature rhubarb plants are large, space plants two to three feet apart with in rows separated by at least the same distance. Firm the soil around the crowns and water in. Keep plants uniformly moist during establishment but avoid overwatering. It is best not to harvest rhubarb the year it is planted. Normal harvest should be possible the second year and thereafter. Rhubarb curculio and stem borer represent the two main insect pests of the species. Both insects bore into stalks and tunnel into the crown and root system. This damage also is a pathway for entry for crown rots. Since insect damage becomes evident as plants begin to wilt, infested plants should be destroyed. Also, wild dock, a close relative of rhubarb, growing in the area should be destroyed since it can harbor these insects as well. Harvest from healthy rhubarb plants lasts for about two month, beginning in early spring.

To harvest, grasp the leaf stalk near its base and pull it to one side while twisting the stalk. Avoid harvesting rhubarb with a knife, since the resulting wound can encourage crown rot to develop. Make certain to remove the toxic leaf blade soon after the leaf stalk is harvest. This practice will encourage the leaf stalk to remain more turgid and crisp. Also, it is consider a good cultural practice to eliminate flower stalks as soon as they can be detected. This forces the plant to put into its leaves and roots the energy that would have been used to produce flowers and seeds. Freshly harvested rhubarb is quite perishable and should be stored in plastic bags in a refrigerator. Rhubarb that cannot be used within five to seven days after harvest can be frozen. Cut the leaf stalks into inch-long pieces and seal them in air-tight plastic bags. Frozen rhubarb keeps for about a year. Rhubarb Trivia: Rhubarb is very high in vitamin K, and contains significant amounts of vitamin C, manganese, potassium, calcium and dietary fiber. Generally, the deeper the red color of a rhubarb stalk, the less tart it will be.

In 1947, rhubarb was legally classified as a fruit by the U.S. Customs court in Buffalo, N.Y even though botanically it is a vegetable. Lanesboro, Minnesota is the self-proclaimed rhubarb capital of the state and holds an annual rhubarb festival featuring, among other activities, a rhubarb stalk throw contest. Rhubarb leaves are considered to be toxic and can be used to make a natural insecticide. The use of the word “rhubarb” to describe a heated argument is baseball was first made in 1938 by a sportscaster who thought the argument “suggested an untidy mess, a disheveled tangle of loose ends like the fibers of stewed rhubarb.” Other Articles You Might Enjoy Pie Plant | Beyond Little House One of the key questions I had about The First Four Years had nothing to do with the plot, the relationships, or Laura. It had to do with pie plant.

You may remember the scene: Laura was cooking for the threshers, the first dinner in her very own little house, and was running through the menu: “There was pie plant in the garden; she must make a couple of pies.” Later, when the homesteaders at the meal started their dessert, one takes a bite of the pie, then lifts the top crust and coats it with sugar. He appreciated it when the cook let him sweeten his own pie, he told the new wife. Pie plant was so sour, Laura thought, that the first bite must have been horrible. I puzzled over this for years, until I finally asked my grandmother. “Have you ever heard of pie plant?” “Pie plant,” she repeated, and thought about it for a minute. “Do you think she means rhubarb?” Of course! Rhubarb is a sour plant best known for its use in pie and cake. When I was small, I’d grab a whole stalk out of the patch in the back yard, and peel and suck it for the sourness. Sometimes, Grandma would give us a small bowl of sugar to dip it in as we licked it.

Years later, mystery nearly solved (it was logical, but was it true?), I went to Old Cowtown in Wichita, Kansas, a living history village in the heart of the city. Near the train depot, a small shanty with a large heritage garden stands. In the garden, herbs and heirloom vegetables of all sorts beckon visitors closer, to see these living legacies of another time. In one corner of the garden, I spied a large plant, clearly labeled “Pie Plant.” It looked like a slim, pale version of rhubarb. Smaller than the large plants of my memory, pie plant had thinner, green stalks. But the keeper of the garden assured me that it was, indeed, sour–and that it was a staple in homesteader gardens because it was a ready source of vitamin C, preventing scurvy on the plains. Huh. As I savored a piece of rhubarb cake for breakfast this morning–my mother stocked me with stalks from her thriving patch last weekend–I thought of the great benefits of the humble plant. And I remembered Grandma’s garden. Rhubarb Cake Preheat oven to 350 degrees.

Cream half a cup of shortening with 1 1/2 cups sugar. Add one cup buttermilk (or sour milk), one egg, one teaspoon of vanilla, 1 teaspoon of soda, 1/2 teaspoon of salt, and two cups of flour. Mix well. Fold in two cups of diced rhubarb. Spread in greased 9 by 13 pan. Sprinkle with 1/4 cup of cinnamon-sugar (made with 1/4 cup sugar and 1 teaspoon cinnamon). Bake for 35 to 45 minutes, or until knife in the center of the cake comes out clean. Rhubarb: The World's Favorite Pie Plant Rhubarb. My neighbor loves it and my brother hates it. People who move to Florida cry because they can't grow it, while gardeners in Washington can't give enough of it away. Rhubarb. Eeee-ow, you pucker up just thinking about it. Yet its pucker-power is exactly what makes rhubarb the world's favorite pie plant. Ah, but did you know that rhubarb sauce is great served with seafood? Or that it has ties to baseball and it can save the ozone layer?

For an entertaining look into the world of rhubarb, plus a 'barb of unique recipes, read on--you're in for a sweet and sour treat. Fruit or vegetable? Rhubarb might be a favorite pie plant, but it suffers from an identity crisis. Sunset's "New Western Garden Book" describes rhubarb as an "uncommon vegetable" that's used as a fruit in sauces and pies. Joy of Cooking is even less polite, saying "Only by the wildest stretch of the imagination can rhubarb be included in this [fruit] chapter, but its tart flavor and its customary uses make it a reasonable facsimile, when cooked, of fruit." I adore rhubarb, so while experts haggle over how to categorize it, I'm perfectly happy to grow it, cook it, make rhubarb wine, and feed it lots of compost . In my garden, rhubarb gets front row status. How rhubarb is linked to baseball Thanks to the Romans, the word "rhubarb" takes its name from the Latin rha barbarum. Rhubarb grew along the banks of the river Rha, the ancient name of the Volga.

Back then, the region was considered foreign, or barbarian territory. Thus, rhubarb literally means "from the barbarian, Rha." The use of the word "rhubarb" dates back to the early days of Shakespearean theater, a use that carried forward to present day. Dictionaries first define rhubarb as the lovable, edible plant that it is. Then the slang definition follows. To prepare you, let's get the feeling behind it. Say RHU-barb with attitude. Now you can see how the word became synonymous with a heated argument or squabble. One dictionary even went so far as to link rhubarb to baseball, where a rhubarb meant sparks were flying between the umpire and the pitcher. Rhubarb loves being cool Rhubarb loves cool places, even Siberia and Alaska! To winter-weary gardeners, rhubarb is especially appreciated because it's one of the first edibles to appear in the spring garden. In the kitchen, rhubarb adds a zippy signature to pies and tarts that only rhubarb can do. When combined with strawberries, raspberries, apples, and other fruits, the flavor only gets better.

Rhubarb also makes a terrific sauce for chicken, venison, halibut and salmon. Adding diced rhubarb to muffins and biscuit recipes makes them sing with flavor without making the batter runny. Rhubarb, like apples, hold moisture well in recipes. In a little bit, I'll share some rhubarb cake recipes, rhubarb jam recipes, rhubarb muffin recipes--heck, you get the idea. For a sampler, here's a quick and easy rhubarb pudding cake recipe that even rhubarb skeptics will love: Arrange 3 to 4 cups of diced rhubarb on the bottom of a lightly greased 9x13-inch pan. Sprinkle with 1/2 to 3/4 cup sugar. Prepare a batter from a boxed white, yellow, lemon, or spice cake mix, using one less egg than the recipe calls for. Fold in poppy seeds, raisins or sliced almonds. Pour the batter over the rhubarb. Bake according to the instructions on the box. Let it cool slightly before cutting. (You can also jump ahead to the recipes ). Not many cookbooks are devoted to rhubarb. Most are scarce or out of print.

This is hope, though. "Cooking Alaskan" (ISBN 0-88240-237-4), features unique rhubarb recipes like Strawberry Rhubarb Bars, Rhubarb Fruit Leather and Raw Rhubarb and Berry Relish. One of my favorite cookbooks, Cooking Alaskan, is interesting to read. The seafood recipes alone make it worth it. Then there's "Great Rhubarb Recipes" (Bulletin A-123) by Nancy C. Ralston. Both books are available through Amazon.com . - - - - - - - - - - - - - - - - - - - - RHUBARB NUTRITION FACTS: One cup of diced rhubarb contains Vitamin C (10 mg), Folate (8.5 mcg), Calcium (105 mg), Magnesium (14.5 mg), Phosphorus (17 mg), Potassium (351 mg). - - - - - - - - - - - - - - - - - - - - How to grow rhubarb I think the rhubarb plant (Rheum rhabarbarum) is truly beautiful.

A member of the buckwheat family, rhubarb has big, heart-shaped, crinkled leaves and red-tinted stalks. Rhubarb is showy enough to qualify for a top spot in a display garden and it's often listed in catalogs as a must-have landscape plant. For the gardener looking for an easy-to-grow food plant, rhubarb tops the list. Victoria rhubarb from Raintree Nursery produces 3-inch diameter stalks. (See why I think rhubarb is beautiful?!) Classified as a Zone 2-9 plant, rhubarb prefers a cool, damp climate, and it struggles in a dry or hot one. This explains why Texas gardeners tell me it's next to impossible. Indeed, rhubarb needs at least two months of cold--not just cool--weather. So if you live in warmer regions, you might have to settle for buying rhubarb in the store or visiting friends and relatives that grow it. All in all, rhubarb is a very forgiving plant. All it asks for is organic, well-drained soil. Rhubarb and organic gardening go together like horse and buggy.

Transplanting rhubarb and other growing tips To grow rhubarb, the first thing to be aware of is that rhubarb doesn't "breed true" from seed. That means you're better off growing it from root divisions taken from the crown, or base of the plant. Choose a plant with the color of stalk that appeals to you. Red and green stalks don't taste much different, but some claim red stalks taste more like rhubarb than green ones. It might just be a mental thing. Most people prefer red stalks for the color they add to recipes. Tip: 3 to 6 plants are plenty for a family of four (with leftovers for the neighbors in Texas). Rhubarb plant root showing single shoot (Encased in mud!) Common varieties of rhubarb plants include Canada Red, MacDonald, Cherry Red (red stalks), and Victoria (green stalks). (See the resources list below). To plant crowns, set them at least 4 inches deep and 3 to 4 feet apart in holes filled with generous amounts of well-aged manure or compost. Water thoroughly to prevent transplant shock. The leaves may wilt at first, but they will recover.

Just be sure to keep them good and moist. Resources: where to buy rhubarb plants online and by mail Hartmann's Plant Company, Lacota, MI. Phone: 616-253-4281 V. Kraus Nurseries, Ltd., Carlisle, ON, Canada. Phone: 416-689-4022 Raintree Nursery , Morton, Washington (360-496-6400) Printed catalog. Indiana Berry & Plant Co., Huntingburg, IN. Phone: 812-683-3055 Rider Nurseries, Farmington, IA. Phone: 319-878-3313 (Please email me if these links and phone numbers don't work. Thanks). As soon as the new rhubarb plants sprout leaves, apply a layer of organic mulch. Side-dress with compost or well-aged manure in midsummer and again in the fall. The more, the merrier. Keep plants moist, don't let them dry out. Rhubarb, like celery, needs lots of water. Otherwise, the stalks become stringy and tough.

If you live in a dry climate or rain shadow, or if your rhubarb is located under a tree canopy, consider digging a moat-like depression around the plant. Once filled with water, the moisture can seep in around the plant. Winter survival tips for rhubarb A rhubarb plant can withstand a lot of neglect, but it will do sooooo much better if you help it through the winter. After the leaves die down in the fall, bury the crowns with manure, leaf-mold, straw, compost or other organic material. In the spring, pull the mulch away from around the plants to let the sun warm the soil. To protect plants during extreme cold snaps, cover your rhubarb with evergreen boughs. The greens allow moisture to circulate in and out, yet they prevent the wind and cold from drying out the crowns. Rhubarb "knuckles" poke through protective straw mulch, a sure sign of spring. Rhubarb is usually pest-free, but it can be troubled by cabbage worms or a beetle called the rhubarb curculio. A rust-colored culprit, the beetle bores into every part of the plant. Fortunately, they're easily removed by handpicking.

Tip: The beetle lives in sourdock plants, so don't grow rhubarb near dock. How to divide rhubarb plants Over time, rhubarb crowns become crowded, resulting in small, tough (and somewhat inedible) stalks. That's why it's important to divide your plants every 4 years or so. "My rhubarb plant doesn't produce big leaves anymore," is a common complaint. Divide plants in early spring before leaves get much taller than 6 to 10 inches. Use a shovel to slice down through the crown. Wear heavy boots when you do this! Re-plant crown sections and keep them moist and mulched. Harvesting rhubarb: it's all in the wrist When harvesting rhubarb, wait until the leaves are fully developed or nearly so. Pull the stalks away from the base of the crown (like pulling a stalk of celery off the bunch), and then snap it off at the bottom. Avoid cutting stems with a knife, as rot can set in. Also, if this is the plant's first season, harvest only the big stalks, leaving the thinner ones to continue growing and nourish the plant.

Never take more than half the stems in one year and stop harvesting altogether by mid-summer. Remember: don't eat the leaves. They're poisonous. What to do when rhubarb plants send up flower stalks? The jury is still out on this. Some gardeners find the tall, Q-Tip style stalks unslightly and claim the flowers weaken the plant. So they break them off as they develop. Other gardeners enjoy the compact flowers and consider them a wonderful addition to their landscape. Now here's a twist: According to "A Modern Herbal," by Mrs. M. Grieve, some gardeners have discovered that the flowers, when still in bud form, are a pleasant substitute for broccoli. h2g2 - Heliotrope - the Cherry Pie Plant - Edited Entry 1 Conversation Heliotropium arborescens, commonly known as the Garden Heliotrope or Cherry Pie Plant, is a shrub that originated in Peru, South America. It is an attractive plant with dark green textured foliage and deep purple , lilac or white flowers, and it is particularly noted for its blooms' distinctive sweet and fruity scent, which is just like cherry pie.

The plant has been known and loved in cultivation since the 1750s, and even inspired artists, poets and poetry. Emily Dickinson almost certainly grew Heliotrope in her famous garden 1 and a perfume created to evoke the flowers' fragrance persuaded Arthur Symons to write ' White Heliotrope ' in the 19th Century. In the 20th Century, Cicely Mary Barker included a Heliotrope Fairy in her 'Flower Fairies' series of paintings and poems. How to Grow Heliotropes In warm climates, where winter temperatures stay well above freezing, Heliotropes can sometimes be seen formed into hedges, as they are perennial 2 plants that grow to a height of over a metre. In cooler climates, they are generally grown as annuals 3 instead, as temperatures below 2°C (36°F) will kill them - they will grow to about 45cm (18in) in height and spread during the growing season. Cherry Pie Plants are often available for purchase from garden centres, either as established plants when they are in flower, or in seed form.

They are fairly easy to propagate from cuttings too, so you should never have a shortage of Heliotropes if you want them in your garden every summer. They like a sunny spot and sandy soil , and need to be regularly watered (but not waterlogged). Feeding them every six weeks with general-purpose fertilizer and deadheading the faded blooms will encourage the plants to flower from May to September 4 , or even into October if the Autumn is mild. To grow Heliotropes from seed, sow the seeds in February or March 5 , and keep them in a heated greenhouse or propagator, or indoors on a sunny windowsill. It may take more than a month for the seeds to germinate and start growing, so patience is required. When the seedlings are big enough to handle, they can be transplanted into pots and kept in the greenhouse until all danger of frost is past. They can then be planted in the garden. To propagate the plants from cuttings, in Autumn cut non-flowering stems about 5-7cm (2-3in) long from the Heliotropes in your garden.

Insert the stems into a plant pot filled with sandy soil and then keep the pot indoors over winter in a sunny place, ensuring the compost stays moist. The successful cuttings can be planted out in the garden the following Spring, again when all danger of frost is past. Heliotropes in the Garden The cherry pie scent is also attractive to bees, butterflies and other insects, who are rewarded with plenty of nectar when they find the Heliotrope flowers. However, all parts of the plant are poisonous 6 - even though the velvety flowers look lovely and the scent may seem delicious, the plant is not good enough to eat. There are many varieties of Heliotrope arborescens, of various colours and growth habits, including 'White Queen' and 'Marine'. Two of them have Awards of Garden Merit 7 from the Royal Horticultural Society - ' Chatsworth ' has deep purple flowers and a strong scent, and ' Princess Marina ' is a good bushy plant with violet-purple blooms.

To maximise the value of the fragrance of your Garden Heliotropes, plant them in containers near a doorway, by a well-used path, or include them in a hanging basket, so that you can enjoy the evocative scent every day in summer. 1 A sprig of the plant was included in the bouquet that was placed in her coffin after she died. 2 Plants that live for several years. 3 Plants that grow, flower, set seed and die in one year. 4 In the Northern Hemisphere. 5 If you're in the Northern Hemisphere; August or September if south of the equator. 6 It contains toxins that damage the liver , and is particularly bad for horses and cows , but will also cause stomach upset in humans. 7 Which means that they have been tested and judged to be suitable for a garden setting, in terms of their decorativeness and robustness.

Rhubarb: The Pie Plant | Rural Messenger Home Kansas News Home Economics Rhubarb: The Pie Plant Rhubarb: The Pie Plant University of Missouri Division of Plant Sciences Fans of the popular public radio show, A Prairie Home Companion, know that when life, seemingly, cannot get any worse, “one little thing can revive a guy, and that is a piece of rhubarb pie.” Whether the latter is truth or fiction, the fact is rhubarb is commonly known as the “world’s favorite pie plant”. Considered by many to be one of the joys of spring, March is an ideal month to plant rhubarb for those who might want to add this tangy vegetable to their garden. Rhubarb (Rheum rhabarbarum) is a member of the Polygonaceae family, commonly known as the smartweed-buckwheat family in the United States. Its genus name (Rheum) is thought by some to be derived from ‘Rha’, the ancient name of the Volga River, on whose banks the plants grow. Others maintain the name stems from the Greek rheowhich, literally interpreted, means “to flow”.

The latter, undoubtedly, is an intimation to the purgative properties of the root of the plant. Rhubarb is an herbaceous perennial thought to be native to the eastern Mediterranean region and Asia Minor. It exhibits determinate growth from short, thick rhizomes. It has large, floppy leaves that are somewhat triangular in shape. Rhubarb bears many small flowers grouped in large compound leafy greenish-white to rose-red inflorescences. The plant is prized for its thick, crisp leaf stalks (petioles) that have a tart, sour taste. The first recorded use of rhubarb dates back to 2700 B.C. when records show that its roots were used for medicinal purposes by the Chinese. An important drug at that time, it was used to treat malaria, constipation, “people who have delirious speech with fever” and many other ailments. The success of rhubarb as a medicine was not a placebo. It is now known that rhubarb roots contain phenolic compounds known as anthraquinones, such as emodin and rhein. The latter give the plant its cathartic and laxative properties.

By the 1st century A.D., rhubarb was being imported into Greece and Rome where it also was used as a medicine. Discorides, a noted Roman physician, pharmacologist and botanist around the time of Nero, extolled its medicinal virtues in his hallmark publication titled De Materia Medica (on Medical Material). The explorer Marco Polo is credited for introducing rhubarb to Europe in the thirteenth century. There, it became a highly valuable drug that commanded great prices, and its economic value spawned a vibrant rhubarb trade. The plant was so highly regarded as a drug in Europe that it commanded a price three times higher than that of opium. By the early 15th century, rhubarb trade was part of the famous Silk Road during the era of its Mongol expansion. The earliest known report of the use of rhubarb as a food dates back to 18th century Europe where it was used as a filling for tarts and pies. Ben Franklin is credited with being one of the first people to introduce rhubarb to the New World, when he sent seeds of the plant to the American Colonies.

By the early part of the 19th century it was widely grown in New England and sold in vegetable markets there. It was only when sugar became affordable to the middle-class that rhubarb’s popularity dramatically increased. Its popularity peaked just before World War II when sugar rationing made the consumption of rhubarb a bit harder to swallow. Rhubarb is a cool-season, perennial vegetable and one of the first to be harvested in the spring. Growth normally begins when temperatures rise to the 40° F. range. Only the leaf stalks of rhubarb may be eaten safely. The leaf blades contain oxalic acid which crystallizes in the kidneys and, in extreme cases, can cause death. As mentioned above, rhubarb roots contain anthraquinones which have cathartic and laxative properties. Like many other plants, rhubarb does not “come true” from seeds. Therefore, it is propagated via divisions from proven varieties such as ‘Valentine’, ‘Victoria’ and ‘Canada Red’. Rhubarb roots establish best when the weather is cool; therefore, propagules should be purchased as soon as they become available in the spring.

Rhubarb is a full-sun plant that should receive at least six hours of direct sun each day. At our latitude, a bit of afternoon shade can help rhubarb cope with hot weather. Although it will tolerate a variety of soil types, soil with excellent drainage and high in organic matter will tend to grow more productive plants. Rhubarb should never be planted where water stands at the base of the plant, or in soils with high clay content. The latter can be made acceptable for rhubarb production if internal drainage is improved. Ample amounts of composted manure or other forms of organic matter will improve poorly-drained soils. Vigorous in growth habit, rhubarb is a heavy feeder and benefits from adequate amounts of fertilizer. The addition of about 2.0 to 2.5 pounds of a complete garden fertilizer (e.g. 10-10-10) per 100 square feet of garden area at the beginning of the growing season is recommended. A light side-dressing with a fertilizer high in nitrogen or the application of two to three inches of compost or manure after harvest has concluded will aid in the nutrition of rhubarb.

Plant rhubarb in a shallow trench so that each bud is about one-half inch below the surface of the soil. Since mature rhubarb plants are large, space plants two to three feet apart with in rows separated by at least the same distance. Firm the soil around the crowns and water in. Keep plants uniformly moist during establishment but avoid overwatering. It is best not to harvest rhubarb the year it is planted. Normal harvest should be possible the second year and thereafter. Rhubarb curculio and stem borer represent the two main insect pests of the species. Both insects bore into stalks and tunnel into the crown and root system. This damage also is a pathway for entry for crown rots. Since insect damage becomes evident as plants begin to wilt, infested plants should be destroyed. Also, wild dock, a close relative of rhubarb, growing in the area should be destroyed since it can harbor these insects as well. Harvest from healthy rhubarb plants lasts for about two month, beginning in early spring. To harvest, grasp the leaf stalk near its base and pull it to one side while twisting the stalk. Avoid harvesting rhubarb with a knife, since the resulting wound can encourage crown rot to develop.

Make certain to remove the toxic leaf blade soon after the leaf stalk is harvest. This practice will encourage the leaf stalk to remain more turgid and crisp. Also, it is consider a good cultural practice to eliminate flower stalks as soon as they can be detected. This forces the plant to put into its leaves and roots the energy that would have been used to produce flowers and seeds. Freshly harvested rhubarb is quite perishable and should be stored in plastic bags in a refrigerator. Rhubarb that cannot be used within five to seven days after harvest can be frozen. Cut the leaf stalks into inch-long pieces and seal them in air-tight plastic bags. Frozen rhubarb keeps for about a year. Rhubarb Trivia: Rhubarb is very high in vitamin K, and contains significant amounts of vitamin C, manganese, potassium, calcium and dietary fiber. Generally, the deeper the red color of a rhubarb stalk, the less tart it will be. In 1947, rhubarb was legally classified as a fruit by the U.S. Customs court in Buffalo, N.Y even though botanically it is a vegetable.

Lanesboro, Minnesota is the self-proclaimed rhubarb capital of the state and holds an annual rhubarb festival featuring, among other activities, a rhubarb stalk throw contest. Rhubarb leaves are considered to be toxic and can be used to make a natural insecticide. The use of the word “rhubarb” to describe a heated argument is baseball was first made in 1938 by a sportscaster who thought the argument “suggested an untidy mess, a disheveled tangle of loose ends like the fibers of stewed rhubarb.” Share this: BBC - Gardening: Plant Finder - Heliotrope, Cherry pie plant Heliotrope, Cherry pie plant Common Name: Heliotrope, Cherry pie plant Genus: Heliotropium Exposure: Full sun, Partial shade Hardiness: Tender Soil type: Well-drained/light, Moist, Sandy Height: 40cm Spread: 45cm Time to plant seeds: February to April A wonderfully scented, shrubby annual which has neat, dark green leaves and clusters of small purple flowers which smell of cherries and vanilla - hence its common name, cherry pie plant.

Although it can be grown as a perennial plant in warmer climates, it's best grown as an annual in the UK as it often becomes leggy and straggling in later years. Sow seed indoors in late winter and early spring, keeping the seeds in a warm room with good light. Germination can be a bit erratic, so sow more seeds than needed and be prepared to be patient. The plants look particularly good in summer pots on the patio where their colour and scent can be observed at close quarters. Looks good with: All About Rhubarb, Plus Recipes That Go Beyond Pie - Allrecipes Dish All About Rhubarb, Plus Recipes That Go Beyond Pie Rhubarb Overview What is rhubarb? A perennial vegetable characterized by long crimson or light green stalks topped by large ruffled green leaves. Its extremely tart stalks are the only edible part of the plant; the leaves contain poisonous oxalic acid, and are always snipped off and discarded. Although the Chinese have used rhubarb medicinally for thousands of years, its use as a food source is a relatively recent development, particularly after the 17th century when sugar became more widely available. Where does rhubarb grow in the United States?

Although rhubarb looks like an exotic tropical plant, it actually prefers a cool climate. You’ll find field-grown rhubarb in the northern states from Maine to Washington State. Rhubarb can also be raised in hothouses. When is field-grown rhubarb ripe? Springtime is rhubarb season. Depending on the climate, some areas can enjoy rhubarb crops into summer, but for the most part, rhubarb doesn’t do well in the heat. Is rhubarb a nutritious food source? This low-calorie, low-starch, high-fiber vegetable is a good source of magnesium, vitamins C and K, calcium, and manganese. Did you know? “Rhubarb” is an old-timey slang term for a quarrel or dispute. #ilovewords Growing and Harvesting Rhubarb Photo by Meredith Can I grow rhubarb at home? Yes, if you live in the cool northern states. Check with your local agriculture extension office to see if rhubarb will thrive where you’re gardening. Does it take up a lot of room in the garden? Give it an open, sunny, well-drained spot in the garden with about 36 inches of personal space for each plant.

You’ll want to plant rhubarb roots instead of slow-to-grow seeds, and give plants plenty of water during the growing season. Don’t plan on harvesting stalks until at least the second year after the plant has gotten established, and then just harvest a few stalks. Rhubarb will die down to the ground in autumn and may seem to disappear over winter, but bright pink new growth will appear in early spring. Does rhubarb produce a flower? If you see a rhubarb stalk with a gnarly looking bud on the end, that’s a flower stalk. Most gardeners remove the entire stalk right down to the base so the plant can expend energy on making more leaves rather than on the flower. The flower is edible but the stalk and leaves have a high concentration of oxalic acid and should not be eaten. To cook the flower, remove the stalk and any leaves encasing the bud. Steam the bud like broccoli or use it in a stir-fry. Rhubarb flowers taste tart, like broccoli with a robust squeeze of lemon. How do I harvest rhubarb stalks? Either cut off the stalk at the very base of the plant, or pull it at the base with a twisting motion until it comes away.

You can harvest a few stalks at a time and let the rest mature. The older the plant, the more stalks it will grow. What does ripe rhubarb look like? Different varieties of rhubarb will be deep crimson, rosy pink, or even pink-streaked green when fully ripe. If you’re selecting rhubarb in the grocery store or farmers’ market, choose stalks that are firm and blemish-free. Don’t buy stalks that are limp, shriveled, or spotted brown. Rhubarb stalks are stringy like celery, but they break down during cooking, so de-stringing is not necessary. How do I store rhubarb? Wrap fresh rhubarb in plastic, put it in the refrigerator, and don’t wash it until you’re ready to use it. Rhubarb will keep for up to a week if you store it carefully. Can I freeze it? If you’ve got a bumper crop of rhubarb and want to freeze it to use year-round, prepare it by washing and cutting it into 1-inch pieces. Drop the pieces into boiling water for one minute, and then stop the cooking by “shocking” it.

Scoop rhubarb out with a slotted spoon or sieve and plunge it immediately into ice water. Drain the cooled rhubarb pieces, spread them out on baking sheets and transfer them to the freezer. Once the rhubarb is frozen solid, you can store it in heavy-duty plastic bags for up to a year. Get more tips for freezing fruits and vegetables . Cooking and Baking with Rhubarb Now comes the fun part. Although rhubarb is a vegetable, we usually treat it like a fruit by using it on its own or in combination with other fruit in pies, crisps, jams, muffins, and quick breads. Food Trivia Rhubarb actually gained legal status as a fruit in 1947 when the U.S. Customs Court ruled that because it was used like a fruit, it must be considered a fruit. Good news for businesses who were able to pay lower taxes on fruits than on vegetables. Photo by Vanessa Greaves More: The rhubarb muffins you’ve got to try this spring . Temper the Tartness Often too tart on its own, rhubarb pairs wonderfully with other fruits to create a complex sweet-tart flavor.

Berries, apples, oranges, and peaches are all good choices. More Than Just a Pie Plant Pie is one of the most popular ways to dish up cooked rhubarb. It’s often combined with other fruit, such as strawberries. Discover dozens of tried-and-true rhubarb pie recipes . Photo by Meredith Pie Plant Pie Aka Rhubarb Pie Recipe - Baking.Food.com Wash rhubarb stalks and cut into 1" pieces. Pour boiling water over stalks let stand 10 minutes and then drain. Dredge rhubarb lightly in flour. Put rhubarb, sugar and top with butter into already prepared crust add top crust and cut slits for steam escape. Cook on 400 degrees F. for 10 minutes and then turn oven down to 325 degrees until done.

Question: Which plant is known as the Pie Plant?
Answer: Rhubarb