Rhubarb. (gardeners?)

[compo]

We bought and planted a rhubarb crown a few months back. We now have loads of long thick stalks that look just ready to go into a crumble. Problem is everything I read says not to harvest for the first year. Why can't I have some rhubarb crumble tonight, there are loads of stalks.

(does this qualify as care in the community)?

 

[numbnuts]

Why can't I have some rhubarb crumble tonight, there are loads of stalks.

Because it tastes horrible and should be thrown away

 

[stuee147]

iv heard that before i believe its something to do with poisonous chemicals that are natural in rhubarb mainly in the leaves and roots its something about the crown having to much of this chemical and there is a chance that it can stay in the stem giving anyone who eats it a sore tummy sickness ect at lest thats what iv been told having said that iv eaten first years growth with no problems although it can be a little sharper than an older plant

 

[citybabe]

MiL says that it will weaken the crown if you were to pull from a new crown.
But she also says that if you have an abundance of stalks then pulling 2 or 3 shouldn't do any lasting damage

 

[summerdays]

I'm not sure, it may be as it needs to put some of that energy back into the crown. I know ours didn't do well last year, first year in. As I type this I have in my hand a glass containing some wine, lemonade and a rhubarb syrup (homemade by my daughter this week). We seem to have quite a bit this year.

 

[SatNavSaysStraightOn]

MiL says that it will weaken the crown if you were to pull from a new crown.
But she also says that if you have an abundance of stalks then pulling 2 or 3 shouldn't do any lasting damage

this ^^ +1

 

[Mad Doug Biker]

If you think it's poisonous you could try it out first on @Mad Doug Biker

I'll just eject the poison out

 

[CopperBrompton]

http://ohioline.osu.edu/hyg-fact/1000/1631.html

"In order for the plant to become well established, leafstalks should NOT be harvested the first year and only a few the second year. From the third year on, rhubarb is harvested in late May and throughout June in Ohio. Stop harvesting leafstalks when the plant begins to produce slender stalks, a sign that its reserves are low."

(Written for Ohio, but the basics apply anywhere.)

 

[biggs682]

We bought and planted a rhubarb crown a few months back. We now have loads of long thick stalks that look just ready to go into a crumble. Problem is everything I read says not to harvest for the first year. Why can't I have some rhubarb crumble tonight, there are loads of stalks.

(does this qualify as care in the community)?

@compo it only applies to the gardner or owner of land its on so send it down to me and we can test it for you !!!

 

[Dave 123]

Don't pick it this year. Let the plant build up a head of steam.

As a cycling analogy- would you want your pedals removed half way up a hill?

 

[swee'pea99]

'cos it'll make your teeth go funny. 'course it'll make your teeth go funny next year too, but at least that'll give you one year of not-funny teeth.

 

[Cuchilo]

The " poison " is a chemical the leaves are rich in . I forget the name right now but you can buy it from the chemist in powder form if you give them good enough reason for you to have it .
You should leave any long lasting plant or tree a few years before you harvest it but they also need cutting back and the fruit picking to put the energy into the plant .
I would harvest a few stalks and cook a small sample just to taste it .

 

[classic33]

@compo see http://www.rhubarbinfo.com/poison

 

[compo]

Thanks all. We decided that as we are not starving to take the majority advice and leave it until next year.

 

[marknotgeorge]

The " poison " is a chemical the leaves are rich in . I forget the name right now but you can buy it from the chemist in powder form if you give them good enough reason for you to have it .
You should leave any long lasting plant or tree a few years before you harvest it but they also need cutting back and the fruit picking to put the energy into the plant .
I would harvest a few stalks and cook a small sample just to taste it .

Oxalic acid. I remember it from A Level Chemistry practicals...