How to Harvest Rhubarb: A Comprehensive Guide
Springtime is here, and that means it's time to harvest rhubarb. This versatile vegetable (yes, it's a vegetable) can be used in pies, jams, and even savory dishes. But before you start cooking, it's important to know how to harvest rhubarb properly.
1. Know when to harvest
Rhubarb is generally ready to harvest in late spring or early summer, around May or June. Look for stalks that are at least 10 inches long and thick enough to cut without damaging the plant. Avoid harvesting rhubarb in the fall, as this can weaken the plant and make it less productive next year.
2. Cut the stalks properly
To harvest rhubarb, grab the stalk near the base and twist gently. If the stalk doesn't come loose easily, use a sharp knife to cut it off at the base. Be sure to leave at least two leaves on the plant, as removing too many can also weaken it. And never pull the stalks straight up, as this can damage the root system.
3. Discard the leaves
The leaves of the rhubarb plant contain high levels of oxalic acid, which can be toxic if ingested in large quantities. For this reason, it's important to discard the leaves and only consume the stalks. You can add the leaves to your compost pile, but be sure to keep them away from pets and children.
4. Store the harvested rhubarb
If you're not planning to use your freshly harvested rhubarb right away, store it in the refrigerator. Wrap the stalks in plastic wrap and place them in the crisper drawer. Rhubarb will keep for up to two weeks in the refrigerator, but it's best to use it as soon as possible for the freshest flavor.
5. Keep the plant healthy
To ensure a bountiful harvest next year, it's important to keep your rhubarb plant healthy. Water it regularly and fertilize it with a balanced fertilizer in the spring and fall. Remove any dead leaves and stalks to prevent disease, and divide the plant every few years to promote new growth.
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