Rhubarb's toxic truth: The safety divide between stalks and leaves
Rhubarb is a popular ingredient in many desserts and preserves, but not all of its parts are safe to consume. Discover which parts of this plant can be toxic and how to safely use them in the kitchen.
Rhubarb is a plant that 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. 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. These are used in the kitchen for preparing a variety of dishes. Rhubarb stalks are rich in vitamins and minerals, and their sour taste complements sweet desserts well. However, it's important to consume them at the appropriate 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. Instead, they can be used in gardening as a natural insecticide.
How to use rhubarb leaves?
Although rhubarb leaves are not suitable for consumption, they can be used in gardening. Thanks to their insecticidal properties, rhubarb leaves can help in fighting 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, owing to their properties, will help limit weed growth and improve soil quality. Furthermore, rhubarb leaves can act as a natural barrier that obstructs weeds from accessing light, inhibiting their growth.
