Rhubarb as a real surprise bag garden

My godmother calls our newly purchased house including garden like a "surprise bag", because here's a lot in there, which we did not even anticipate. This is certainly also the gigantic rhubarb plant, which was still very inconspicuous in March and now, in June, enthroned with huge flower stalks over our beds. Rhubarb was hardly known to me before, but now I'm really in love with him! What you have to consider with this plant and how best to use it, I explain here.

Rhubarb and oxalic acid - a sensitive issue

Rhubarb has many valuable nutrients and very few calories, which makes the stem vegetables a valuable food. The plant likes to stand in blazing sun and can easily withstand most pests. All this speaks in favor of rhubarb in the garden, in addition to the fantastic sweet and sour taste, which, supported with a little sugar, is a real culinary delight. Rhubarb compote tastes great with natural yoghurt or vanilla quark, but you can also enjoy it "solo".

But as so often, there is also a vermouth droplet on this topic: oxalic acid. Rhubarb forms quite a lot of this not exactly health-promoting acid, which accumulates above all in the leaves. If the middle of June is exceeded - it is said that around the 24th of the month (keyword: St. John's Day) - you should no longer harvest the rhubarb, because then also the bars contain too high an oxalic acid content. If you are prone to kidney stones, you should avoid rhubarb as much as possible! By boiling and pouring off the resulting liquid can reduce the acidity, even the calcium in the milk binds the oxalic acid.

Harvest rhubarb and go in: nothing easier than that!

The handling of rhubarb is so easy that I immediately liked it as a garden lover. The rods to be harvested simply turn off at the bottom, then the leaves land in the compost - or in the chickens. In the kitchen I cut off the top and bottom of each rhubarb stalk again, wash the vegetables and peel it in long strips. This is very fast! Do you want to know how it goes? Here's how I prepare and serve my rhubarb compote:

Cultivating rhubarb and multiplying: That's how it works!

A rhubarb plant does not really need much care, it likes to grow in the sun on deep soil with loamy-sandy consistency. With too few sunbeams, the rods are thinner, the crop yield is correspondingly lower. The plant gets a lot of nutrients from the soil, so it needs a regular fertilization by compost or manure. Waterlogging does not like it very much.

The rhubarb can best be multiplied or moved in the months of April, May and October: after eight years in the same place, it is time to place the good piece somewhere else, otherwise the soil will be draining too much. Anyone who divides the rhubarb into several pieces of more than one kilo each (with at least one bud each) can multiply and rejuvenate it in this way. As a neighbor, this plant likes beans, spinach, lettuce, peas and kohlrabi. In the first year after propagation, rhubarb should be poorly harvested so that it can regain strength.

Plant rhubarb so deep that only the bud is visible - and keep enough distance between several plants. Remember: The rhubarb can grow really big, ours currently requires a circle diameter of about 1.50 m! After planting, you step on the ground well and irrigate your plants abundantly. At the beginning of spring, you spoil your rhubarb with a layer of mulch, during the summer he can always tolerate a good portion of compost in the soil. Especially after harvest, sufficient fertilization is necessary: ​​to gather new forces!

Is it possible to grow rhubarb from seeds?

The magnificent flower stems develop a myriad of seeds, all of which seem to be just waiting to be allowed to take root in the soil. Of course rhubarb can multiply in this way, but the rearing takes a long time. In addition, all too often a disappointment, because many self-grown plants are quite puny and can not be compared with the rhizomes created by vegetative propagation.

When is the rhubarb ripe for harvest?

We have not yet answered this one important question, but at the latest with the last snowflakes of winter it is burning under your nails: When will you finally get some fresh rhubarb? Once the stalk surfaces are no longer wavy, but smooth, the tasty vegetables can be harvested. This is usually the case sometime in April. Oh, honestly: By Christmas Eve, I will start annually to wait for it!

A little tip: Just mix your rhubarb compote with strawberries - it not only tastes heavenly, but the low-nitrate fruits also ensure a good balance in terms of wholesomeness. I wish you a good appetite!

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