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Rhubarb

Rheum

Also called Rhubarbs

Rhubarb
Photo: Dieter Weber (User:Uellue), CC BY-SA 3.0

Rheum is a genus of about 60 herbaceous perennials, including the vegetable rhubarb and several ornamental species grown as accent plants. Grow them in cool, moist conditions with deep, fertile soil, as they need cold winters to thrive.

Family
Polygonaceae (Buckwheat family)
Grows as
Perennial
Light
Full sun, Part shade
Water
Keep soil consistently moist, especially during active growth and dry spells.
Soil
Deep, fertile, well-drained soil rich in organic matter.
Temperature
Cool to moderate climates; hardy in cold winters, most species dislike prolonged heat.
How easy
Easy
Safety
Toxic: Leaf blades contain oxalic acid and anthraquinone glycosides and are poisonous to humans and livestock if eaten in large amounts; the leaves are also described as slightly toxic.

About

Rheum is a genus of about 60 herbaceous perennial plants in the family Polygonaceae. Species are native to eastern Europe, southern and eastern temperate Asia, with a few reaching into northern tropical Asia. Rheum species are cultivated in Europe, Asia, and North America. The genus includes the vegetable rhubarb. The species have large somewhat triangular shaped leaves with long, fleshy petioles. The flowers are small, greenish-white to rose-red, and grouped in large compound leafy inflorescences. Many rhubarb cultivars have been domesticated as medicinal plants and for human consumption. While the leaves are slightly toxic, the stalks are used in pies and other foods for their tart flavour.

Where it grows

Rheum species have been recorded as larval food plants for some Lepidoptera species such as the buff ermine, Spilarctia luteum, as well as Arctia caja, Hydraecia micacea and Xestia baja.

Uses

Many Rheum species have food and medicinal uses. Some of these uses originated in Asia more than 2,000 years ago. All parts of the plant contain slightly poisonous oxalic acid, but its concentration in the leaf stems or petioles used in food preparation is very low, and their acidic flavour instead is caused by nontoxic malic acid. The plants also produce other compounds, including citric acid and anthraquinone glycosides, and the raw or cooked leaf blades are poisonous to humans and livestock if consumed in large enough amounts. Plants in cultivation are propagated by cutting up the crowns of larger plants and by seeds.

Other Rheum plants

Himalayan Rhubarb · Chinese rhubarb · Chinese rhubarb · Rhubarb · Syrian Rhubarb

Text excerpted from the Wikipedia article Rheum (plant) by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.

The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.

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