+
Gardening

Safely Harvesting Rhubarb [Split from Home Cooking]

Gio | May 7, 200903:28 PM     3

Just thought I'd mention here although it's a gardening concern too... If the Mods move it, so be it:
Folks are mentioning the toxicity of the leaves and that's something to be very careful of. The toxin is Oxalic Acid. . The plant is also poisonous to animals.
If you do plant them in the garden, do not cut the stalks off with a knife.... but rather Gently pull and twist at the point where the stalk meets the bottom of the plant. Snip off the leaf and dispose of it. Some people don't even compost it, but in a good hot compost heap the toxins are decomposed and harmless.
If stalks of seedheads appear just cut them a few inches from the bottom because if allowed to grow and flower they will diminish the quality of the stalks you want to eat.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs
Food News

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs

by Alli Hoff Kosik | When it comes to the best baking ingredients, they're not necessarily expensive or hard to find—or...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

The Ultimate 'Farewell Summer, Hello Fall' Food Guide
Recipe Round-Ups

The Ultimate 'Farewell Summer, Hello Fall' Food Guide

by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans
Food News

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans

by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.