Beware the leaves: Safety tips for cooking with rhubarb

Rhubarb has long been a staple in cuisine. Its distinctive, tart taste pairs excellently with desserts, compotes, and jams. However, not every part of rhubarb is safe to eat. It's crucial to know which parts may pose a health risk.

The safe part of rhubarb is its stalks. These are the portions used in the kitchen to prepare various dishes. Rhubarb stalks are rich in vitamins and minerals, and their sour taste complements sweet desserts perfectly. However, it's best to consume them at the appropriate time, ideally between May and June, when the oxalic acid content is at its lowest.

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, coma and death. Therefore, rhubarb leaves should not be consumed. Instead, they can be utilised in gardening as a natural insecticide.

Although rhubarb leaves are not suitable for consumption, they can be used in gardening. Thanks to their insecticidal properties, rhubarb leaves can help combat pests like slugs and aphids. You can prepare a decoction, which, once cooled, can be sprayed on plants to protect them from pests.

Read also: How to make rhubarb compote? Simple recipe

Additionally, rhubarb leaves can be used as a natural herbicide, enhancing soil quality and decreasing the number of weeds. To do this, spread the leaves between plants and around garden beds. Thanks to their properties, these leaves will help limit weed growth and improve soil quality. Furthermore, rhubarb leaves can act as a natural barrier that blocks weeds from accessing light, thus inhibiting their growth.