Janet wrote:
In article ,
says...

In article ,
lid says...

Alan Holmes wrote:
"Dave Hill" wrote in message
...
On Apr 10, 8:45 pm, Janet wrote:
In article ,
says...



My rhubarb has come on very well this year (uncovered and not
forced). So much so that I am tempted to pick some of the larger
stalks (9-12 inches long). I've never picked this early before,
usually starting early-mid May, so I am wondering if it is wise
to pick this early, especially as ground frost is still forecast
occassionally this week.

Why not? Logically it will do less harm to the plant than picking
off two foot stems with huge leaves on.

We always start picking ours at 6 inches; it's very sweet and
tender at that stage. We've been picking for three weeks :-)

Janet


In my youth we always put a bucket over a couple of crowns to get
some early rhubarb

For the first time ever that is just what I have done!

Alan

I harvested my first rhubarb (ever!) yesterday and made a delicious
little crumble. What I'm wondering is, how much is it safe to pick
before it starts weakening and damaging the plant? I don't want to
overdo it.


Ian

Depends on the plant! How old is it?

If it is in its first or second year, dont over do it. I always
leave at least on stalk per crown/bud, often two. Also stop picking
in July so that it has chance to build itself up for the winter -
they also say that after July there are toxin's or something in the
stalks, but I'm still here and I've been eating rhubarb till
mid/late August for may years.

It's oxalic acid. It's always present in rhubarb but the levels are
higher later in the season.

http://www.dewsworld.com/FInDefenseofOxalicAcid.html

Action of Poisoning:
"Oxalic acid also combines with metals such as calcium, iron, sodium,
magnesium, and potassium in the body to form oxalate crystals which
precipitate and irritate the gut and kidneys. The calcium oxalate
preciptate (better known as kidney stones) obstruct the kidney
tubules. Because it binds vital nutrients such as calcium, long-term
consumption of foods high in oxalic acid can lead to nutrient
deficiencies.

Healthy individuals can safely consume such foods in moderation, but
those with kidney disorders, gout, rheumatoid arthritis, or certain
forms of chronic vulvar pain (vulvodynia) are typically advised to
avoid foods high in oxalic acid or oxalates....

The gritty feel one gets in the mouth when drinking milk with rhubarb
desserts is caused by precipitation of calcium oxalate. Thus even
dilute amounts of oxalic acid can readily "crack" the casein found in
various dairy products."

I was always told babies and frail elderly people with thinning bones
should also avoid rhubarb because of the calcium interference



Well, I love rhubarb crumble and was chuffed to bits at making my first ever
"home grown" one yesterday. It's starting to look quite perilous now though!


Ian