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Rhubarb
My well esablished crown of rhubarb is very vigorous and the stems look
inviting. Is it wise to pick and stew some of the stems at this time or should they be left alone? TIA Will |
Rhubarb
"Will" wrote in message ... My well esablished crown of rhubarb is very vigorous and the stems look inviting. Is it wise to pick and stew some of the stems at this time or should they be left alone? TIA Will If they're not picked they'll only rot. I picked a few last week, leaving lots of younger ones to grow on, and they're now in the freezer ready for instant use. They're not pink and tender like the early rhubarb stems but they're just as useful for eating as winter puddings. Mary |
Rhubarb
"Will" wrote in message
My well esablished crown of rhubarb is very vigorous and the stems look inviting. Is it wise to pick and stew some of the stems at this time or should they be left alone? I'd eat them. |
Rhubarb
Farm1 writes
"Will" wrote in message My well esablished crown of rhubarb is very vigorous and the stems look inviting. Is it wise to pick and stew some of the stems at this time or should they be left alone? I'd eat them. The theory is 1) don't pick late in the season because it weakens the crown for next year - this shouldn't be a problem in your case 2) don't pick late in the season because oxalic acid levels in the stems are higher -- Kay |
Rhubarb
"K" wrote in message
... Farm1 writes "Will" wrote in message My well esablished crown of rhubarb is very vigorous and the stems look inviting. Is it wise to pick and stew some of the stems at this time or should they be left alone? I'd eat them. The theory is 1) don't pick late in the season because it weakens the crown for next year - this shouldn't be a problem in your case 2) don't pick late in the season because oxalic acid levels in the stems are higher -- Kay and when you do pull the stems for cooking, pull them as late in the day as possible as they would have stored the sugar in their stems during the sunshine period and are much sweeter :-)) Mike -- .................................................. ......... Royal Naval Electrical Branch Association www.rnshipmates.co.uk www.nsrafa.com |
Rhubarb
K wrote: Farm1 writes "Will" wrote in message My well esablished crown of rhubarb is very vigorous and the stems look inviting. Is it wise to pick and stew some of the stems at this time or should they be left alone? I'd eat them. The theory is 1) don't pick late in the season because it weakens the crown for next year - this shouldn't be a problem in your case 2) don't pick late in the season because oxalic acid levels in the stems are higher I think there are nicer things available at this time of year than inferior rhubarb. Oxalic acid in the diet is on the whole not good news, since the body's way of getting rid of it is to combine with one's blood calcium. The older we get, the more important it is to keep up the calcium. Another nifty trick it plays is that the excreted compound, calcium oxalate, isn't water-soluble, so the crystals can collect in your waterworks -- this is worse for male animals, which have a longer and narrower tube, and presumably also in men. That said, I find it hard to believe that an occasional crumble made with greenish rhubarb would make any difference. If in doubt, a calcium tablet or two should prevent the oxalic getting into the blood: it'll combine in the gut and, because the oxalate is insoluble, pass out through the bowel instead of going into the bloodstream. -- Mike. |
Rhubarb
Mike Lyle writes
I think there are nicer things available at this time of year than inferior rhubarb. Oxalic acid in the diet is on the whole not good news, since the body's way of getting rid of it is to combine with one's blood calcium. The older we get, the more important it is to keep up the calcium. Another nifty trick it plays is that the excreted compound, calcium oxalate, isn't water-soluble, so the crystals can collect in your waterworks And also, apparently, in your joints -- this is worse for male animals, which have a longer and narrower tube, and presumably also in men. That said, I find it hard to believe that an occasional crumble made with greenish rhubarb would make any difference. If in doubt, a calcium tablet or two should prevent the oxalic getting into the blood: it'll combine in the gut and, because the oxalate is insoluble, pass out through the bowel instead of going into the bloodstream. I was brought up to believe that one should always eat custard or some similar milky substance with rhubarb, so that the oxalic acid would combine with the calcium in that rather than the calcium in you.. Whether this is any more effective than eating spinach for iron, I haven't a clue. -- Kay |
Rhubarb
"Mike Lyle" wrote in message oups.com... K wrote: Farm1 writes "Will" wrote in message My well esablished crown of rhubarb is very vigorous and the stems look inviting. Is it wise to pick and stew some of the stems at this time or should they be left alone? I'd eat them. The theory is 1) don't pick late in the season because it weakens the crown for next year - this shouldn't be a problem in your case 2) don't pick late in the season because oxalic acid levels in the stems are higher I think there are nicer things available at this time of year than inferior rhubarb. Oxalic acid in the diet is on the whole not good news, since the body's way of getting rid of it is to combine with one's blood calcium. The older we get, the more important it is to keep up the calcium. Another nifty trick it plays is that the excreted compound, calcium oxalate, isn't water-soluble, so the crystals can collect in your waterworks -- this is worse for male animals, which have a longer and narrower tube, and presumably also in men. That said, I find it hard to believe that an occasional crumble made with greenish rhubarb would make any difference. If in doubt, a calcium tablet or two should prevent the oxalic getting into the blood: it'll combine in the gut and, because the oxalate is insoluble, pass out through the bowel instead of going into the bloodstream. -- Mike. I should be OK then -always have my rhubarb with cream :-) |
Rhubarb
"Mike Lyle" wrote in message oups.com... K wrote: Farm1 writes "Will" wrote in message My well esablished crown of rhubarb is very vigorous and the stems look inviting. Is it wise to pick and stew some of the stems at this time or should they be left alone? I'd eat them. The theory is 1) don't pick late in the season because it weakens the crown for next year - this shouldn't be a problem in your case 2) don't pick late in the season because oxalic acid levels in the stems are higher I think there are nicer things available at this time of year than inferior rhubarb. There are LOTS of things! .... if only all those frozen plums ... :-) Mary |
Rhubarb
"Mike Lyle" wrote in message
K wrote: Farm1 writes "Will" wrote in message My well esablished crown of rhubarb is very vigorous and the stems look inviting. Is it wise to pick and stew some of the stems at this time or should they be left alone? I'd eat them. The theory is 1) don't pick late in the season I think there are nicer things available at this time of year than inferior rhubarb. Actually it was a question that I made a mistake in answering. I'd sorted the ng by some other form other than "sent" and replied to an old post from 10 September. (Mind you, I'd still eat rhubarb at any time that it looked good - I love the stuff) |
Rhubarb
In article .com, Mike
Lyle writes Another nifty trick it plays is that the excreted compound, calcium oxalate, isn't water-soluble, so the crystals can collect in your waterworks -- this is worse for male animals, which have a longer and narrower tube, and presumably also in men. Are not men male animals? grin -- Chris |
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