Herb of the month

Rhubarb

Grown as a vegetable, rhubarb could also be regarded as a herb because of its many medicinal properties and nutrients.

How to grow Buy established plants and plant in spring or autumn in full sun and compost-rich, well-drained soil; space plants 1.2m apart. Mulch the soil to keep it moist and water regularly as rhubarb needs plenty of water to develop juicy stems. Remove flower stems or seed stalks as they appear.

Tip of the month At planting and during the first year of growth, only use slowrelease organic fertiliser that will prevent damage to the plant from direct nitrate contact, which can kill it.

Did you know? Only eat rhubarb stalks, not the leaves – they contain high levels of oxalic acid which is toxic in high doses.

Harvesting rhubarb Wait until plants are two to three years old before harvesting the stems. Only harvest strong, juicy stems; if stems are thin, delay harvesting. Twist the stalks off at the base or cut off and discard the leaves. Leave at least two stalks for continued growth. Divide rhubarb roots every three to four years, when the plants are dormant.

Uses Aids weight loss (low in calories), improves digestion (high in fibre), may help to prevent Alzheimer’s disease (high vitamin K prevents the oxidation of brain cells and stimulates cognitive activity), stimulates bone growth (vitamin K), increases skin health, may help prevent cancer (beta carotene and other anti-oxidants) and improves circulation (copper and iron content stimulates production of red blood cells). Use in baking (cakes and puddings) and jams, or boil up as a cold soup (make sure to add a sweetener).

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