It was a double-fleece day today. The ground was still sticky, so Helen potted-on some more rhubarb. These plants will probably go on sale next week (once they’ve settled down).
David watered all the plants in pots with fertilizer-infused rain water. This should give them a bit of a kickstart for spring. Carole sorted all the plant pots and various labels, ready for use in the upcoming months. She also weeded what could be reached from the path.
It’s half term this week, so we had many younger visitors with us. One of the non-gardening topics of conversation today was the favourite colours of two dollies who were visiting the castle for the first time, with their human friends who had visited before!
Plant of the week: Common or English Rhubarb (rheum rhubarbum / rhaponticum)
The word 'rhubarb' is likely to have derived, in the 14th century, from the Old French 'rubarbe'. This came from the Latin 'rheubarbarum' and Greek 'rha barbaron', meaning 'barbarian plant’.
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| Rhubarb growing in the Medieval Herb Garden |
This herbaceous perennial originally comes from China. It dates back as early as 2700 BC. It has large, green, blunt, smooth, wavy-edged, leaves. Its stems can be 1 to 3ft in length, of various reddish colours and mottling, depending on the variety.
Rhubarb plants require plenty of sunlight. They need nitrogen-rich, well-drained soil that contains plenty of organic matter. Regular watering may be required.
Keeping the rhubarb crowns in the dark can force the plant into producing early, thinner, sweeter-tasting stems. This is known as 'forced rhubarb', and is one of the things Wakefield is famous for! Yorkshire forced rhubarb gained European protection in 2010.
Although the leaves are toxic, rhubarb stems contain several beneficial vitamins and minerals. These include as vitamin K, vitamin C, potassium and calcium. Rhubarb is also a good source of dietary fibre.
Culinary uses of rhubarb
Rhubarb is a vegetable but is often used in the same way as fruits. The leaf stalks can be eaten raw (especially dipped in sugar). They are most commonly cooked with sugar and used in pies, crumbles, and other desserts and fools. They have a strong, tart taste.
Rhubarb stalks can also be put into savoury dishes, made into jams and chutneys or pickled. Rhubarb can also be dehydrated and infused with fruit juice.
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| Uplit rhubarb in the Medieval Herb Garden |
Folklore and other rhubarb facts
According to Chinese folklore, rhubarb was believed to have mystical origins. The first rhubarb plant sprouted from the blood of a dragon that had been slain by an ancient hero.
West Yorkshire once produced 90% of the world's winter-forced rhubarb. Forced rhubarb is traditionally grown within the 'Rhubarb Triangle'. The Rhuabrb Triangle is an approximately 9mi2 (23 km2) area of West Yorkshire, between Wakefield, Morley, and Rothwell.
In the United States, the common usage of rhubarb in pies has led to it being nicknamed "pie plant". This is what rhubarb is referred to as in cookbooks from the 1800s.
Rhubarb is also used in skincare products. This is due to its high concentration of vitamin C and natural acids. Rhubarb extracts are added to facial masks, serums, and creams. They promote healthy and radiant skin by reducing signs of ageing and improving the overall complexion.
The world’s largest rhubarb plant was reportedly grown in Canada, measuring over 9 feet in height!
Rhubarb leaves contain toxic substances and people have been poisoned after ingesting the leaves. However, a 65 kg adult would need to eat 4 to 8 kg (9 to 18 lbs) to obtain a lethal dose.
Medieval uses*
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| A handwritten 'cure for cholera' from the 1890s containing rhubarb, on display at Wakefield Museum |
In ancient times, rhubarb root was mainly used as a laxative. It was known for its gentle, effective relief from constipation, bloating and indigestion.
Rhubarb has been used to detoxify the body and cleanse the system. It acts as a purgative, helping to remove toxins and waste products from the body. Rhubarb was also believed to have anti-inflammatory properties. It was used to treat swollen joints and other inflammatory conditions.
During the Renaissance, rhubarb became a main ingredient in various healing potions and remedies. Rhubarb has astringent properties, which means it causes the contraction of skin cells and other body tissues. This made it useful for treating wounds and encouraging wounds to heal faster.
Rhubarb was also used to treat symptoms of fever and improve blood circulation. It was also used to treat cholera, dysentery and scurvy.
*As always, this isn't to be considered medical advice today. Please don't use any plants mentioned in these blogs as medicine without advice from a doctor.
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