Story
Rhubarb is a German vegetable... far from it! Rhubarb originally comes from the Himalayan region, where its roots were used as a medicinal herb 5,000 years ago. From there, it reached the Russian Empire in the 16th century, and only two centuries later, it spread to other parts of Europe. Via France and Holland, it reached the British Isles, where rhubarb was discovered as a tasty food. In 1848, the first commercial rhubarb cultivation in Germany began in Hamburg-Kirchwerder – since then, rhubarb has been an essential part of northern German cuisine.
harvest
The rhubarb season runs from the beginning of April to the end of June, after which the plant should be given time to recover. The popular saying "Rhubarb may only be eaten until Midsummer (June 24th)" no longer holds true according to modern knowledge. Despite a higher oxalic acid content when harvested later, there are no health risks when consumed normally. Rhubarb is ripe for harvesting when the stalks are no longer curled and have a smooth surface. Twist the stalks out as far down as possible; do not cut them, as the cut surfaces can rot and weaken the plant. No more than five stalks should be harvested per plant. In the kitchen, this delicate vegetable is used in cakes, compotes, and jams, for example.
