My rhubarb is always green and somebody told me that it needs acid to
make it red. Is this true and what is recommended?
Joy

In article , Mike Hardie
wrote:

My rhubarb is always green and somebody told me that it needs acid to
make it red. Is this true and what is recommended?
Joy

You got a green variety, it sounds like. The kind we have is green & red.

Rhubarb likes compost a LOT. When I split plants, I put a bucket full of cow
poop in the bottom of the hole. They love it.

Jan

your rhubarb isnt acidic???? our old fashioned kind was never red. Ingrid

Mike Hardie wrote:

My rhubarb is always green and somebody told me that it needs acid to
make it red. Is this true and what is recommended?
Joy



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
List Manager: Puregold Goldfish List
http://puregold.aquaria.net/
www.drsolo.com
Solve the problem, dont waste energy finding who's to blame
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Unfortunately, I receive no money, gifts, discounts or other
compensation for all the damn work I do, nor for any of the
endorsements or recommendations I make.

I thought you couldn't eat the rhubarb until the stems
turned red. I've been waiting for my to turn and now
you tell me there's a green variety. How can you tell
if it's ready?
Bonnie
NJ

wrote:
your rhubarb isnt acidic???? our old fashioned kind was never red. Ingrid

Mike Hardie wrote:


My rhubarb is always green and somebody told me that it needs acid to
make it red. Is this true and what is recommended?
Joy




~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
List Manager: Puregold Goldfish List
http://puregold.aquaria.net/
www.drsolo.com
Solve the problem, dont waste energy finding who's to blame
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Unfortunately, I receive no money, gifts, discounts or other
compensation for all the damn work I do, nor for any of the
endorsements or recommendations I make.

they are ready whenever you want a pie. mostly we cut the bigger ones of course, and
I know there is some date at which we are supposed to stop cutting just like
asparagus course I cant remember when that is. Ingrid

Bonnie Espenshade wrote:

I thought you couldn't eat the rhubarb until the stems
turned red. I've been waiting for my to turn and now
you tell me there's a green variety. How can you tell
if it's ready?
Bonnie
NJ


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
List Manager: Puregold Goldfish List
http://puregold.aquaria.net/
www.drsolo.com
Solve the problem, dont waste energy finding who's to blame
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Unfortunately, I receive no money, gifts, discounts or other
compensation for all the damn work I do, nor for any of the
endorsements or recommendations I make.

When the leaf is open, that stalk is ready. Remember to twist/pull the stalk
from the base of the plant, don't cut it. And pull any blooms off, when they
start showing up.

I usually pick a bunch of it early in the spring, blanche it and throw it in the
freezer, cut in 1" pieces. This year, I'm going to make some wine. Yum!

Jan

In article , Bonnie Espenshade
wrote:

I thought you couldn't eat the rhubarb until the stems
turned red. I've been waiting for my to turn and now
you tell me there's a green variety. How can you tell
if it's ready?
Bonnie
NJ

wrote:
your rhubarb isnt acidic???? our old fashioned kind was never red. Ingrid

Mike Hardie wrote:


My rhubarb is always green and somebody told me that it needs acid to
make it red. Is this true and what is recommended?
Joy




~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
List Manager: Puregold Goldfish List
http://puregold.aquaria.net/
www.drsolo.com
Solve the problem, dont waste energy finding who's to blame
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Unfortunately, I receive no money, gifts, discounts or other
compensation for all the damn work I do, nor for any of the
endorsements or recommendations I make.

I'm going out to harvest some now! Thanks
Bonnie
NJ
Jan Flora wrote:
When the leaf is open, that stalk is ready. Remember to twist/pull the stalk
from the base of the plant, don't cut it. And pull any blooms off, when they
start showing up.

I usually pick a bunch of it early in the spring, blanche it and throw it in the
freezer, cut in 1" pieces. This year, I'm going to make some wine. Yum!

Jan

In article , Bonnie Espenshade
wrote:


I thought you couldn't eat the rhubarb until the stems
turned red. I've been waiting for my to turn and now
you tell me there's a green variety. How can you tell
if it's ready?
Bonnie
NJ

wrote:

your rhubarb isnt acidic???? our old fashioned kind was never red. Ingrid

Mike Hardie wrote:



My rhubarb is always green and somebody told me that it needs acid to
make it red. Is this true and what is recommended?
Joy




~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~
List Manager: Puregold Goldfish List
http://puregold.aquaria.net/
www.drsolo.com
Solve the problem, dont waste energy finding who's to blame
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~
Unfortunately, I receive no money, gifts, discounts or other
compensation for all the damn work I do, nor for any of the
endorsements or recommendations I make.

right.. twist it off, not cut.
maybe that is asparagus cut dont twist?
Ingrid


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
List Manager: Puregold Goldfish List
http://puregold.aquaria.net/
www.drsolo.com
Solve the problem, dont waste energy finding who's to blame
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Unfortunately, I receive no money, gifts, discounts or other
compensation for all the damn work I do, nor for any of the
endorsements or recommendations I make.