|
Rhubarb
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. Main reason for the impatience is that we will be away for a while from mid-May and I dont want to miss the wonderfull flavour of the early stalks! -- Roger T 700 ft up in Mid-Wales |
Rhubarb
|
Rhubarb
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 |
Rhubarb
On Tue, 10 Apr 2012, Roger Tonkin wrote:
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. I pulled my first rhubarb this year yesterday and lovely it was, too. Incidentally, I grew some rhubarb from seed last year. This year one of the plants is very precocious and was throwing up a seed head! needless to say I got rid of it. David -- David Rance writing from Le Mesnil Villement, Calvados, France |
Rhubarb
"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 |
Rhubarb
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 |
Rhubarb
|
Rhubarb
Roger Tonkin wrote:
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. I planted it late in 2010, all the leaves died off and I thought it was dead but it roared into life last spring :) I left it all last year to establish without harvesting anything. I've just been out and counted and there are 20 stalks on it at various stages, plus I ate 3 yesterday. It looks quite robust and has been shooting like mad, at least by my estimation anyway. Once it is really well establish, pick it as hard as you want, it is quite difficult to kill! Don't forget to cut off the flowering shoots. Ah. I don't see anything that looks like a flower shoot currently. I take it I should cut them off as early as possible when they appear? Ian |
Rhubarb
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 |
Rhubarb
"Janet" wrote in message ... I was always told babies and frail elderly people with thinning bones should also avoid rhubarb because of the calcium interference Janet Oh 'eck! That's most of this NG off the rhubarb tart then :-) Bill |
| All times are GMT +1. The time now is 08:38 AM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
GardenBanter