Rhubarb dangers: Eat the stalks, avoid the leaves
Rhubarb is a popular ingredient in many desserts and preserves, but not all of its parts are safe to consume. Learn which parts of this plant can be toxic and how to use them safely in the kitchen.
Rhubarb has long been popular. Its distinctive, sour taste pairs perfectly with desserts, compotes, and jams. However, not all parts of rhubarb are safe to eat, and it's important to know which parts of this plant may pose a health risk.
Which parts of rhubarb can be consumed?
The safe part of rhubarb is its stalks, which are used in the kitchen to prepare a variety of dishes. Rhubarb stalks are rich in vitamins and minerals, and their sour taste complements sweet desserts nicely. It's important to consume them at the right time, preferably between May and June, when the oxalic acid content is at its lowest.
Which part of rhubarb should not be consumed?
Rhubarb leaves contain high concentrations of oxalic acid, which is toxic to humans. Consuming the leaves can lead to severe health issues, such as kidney damage, breathing problems, and, in extreme cases, even coma and death. Therefore, rhubarb leaves should not be consumed. However, they can be used in gardening as a natural insecticide.
How to use rhubarb leaves?
While rhubarb leaves are not suitable for consumption, they can be useful in gardening. Thanks to their insecticidal properties, rhubarb leaves help in combating pests like slugs and aphids. You can prepare a decoction, which, after cooling, can be sprayed on plants to protect them from pests.
Additionally, rhubarb leaves can be used as a natural herbicide, improving soil quality and reducing the number of weeds. To do this, simply spread the rhubarb leaves between plants and around garden beds. These leaves, thanks to their properties, help limit weed growth and improve soil quality. Furthermore, rhubarb leaves act as a natural barrier, obstructing weeds from accessing light, which inhibits their growth.
