14 Interesting Facts About Rhubarbs
by Editorial Staff
The homeland of jealousy is Central Asia, the banks of the Ra or Volga rivers. The plant was most widely distributed in ancient China and Mongolia. It is in China that the first written record of rhubarb dates back to 2700 BC. What do you know about Rhubarb? We will tell you 14 interesting facts about him, and if you have something to add, be sure to leave your comment under this post!
Facts About Rhubarbs
- Initially, rhubarb was used mainly for medicinal purposes - for digestive processes and asthma - but its price was very high, for example, in France in the 1500s, rhubarb was almost three times more expensive than cinnamon.
- Americans tend to call rhubarb "Persian apples" because it was originally thought that rhubarb was not a vegetable, but an exotic fruit.
- Rhubarb is a grateful plant for the production of dry white wines. The UK has a long and stable tradition of making rhubarb wine.
- Currently, rhubarb fiber is used to make design paper. Visually, this paper resembles the papyrus used in ancient Egypt. Used for drawing and calligraphy.
- In many parts of the world, such as the UK, Australia, and the USA, rhubarb festivals are held in June with concerts featuring rhubarb fashion shows, rhubarb eating competitions, and a variety of original rhubarb dishes.
- Rhubarb is a perennial plant that can bloom for 10 to 15 years. A single rhubarb bush can produce up to 40 kg of rhubarb per season. There are more than 20 types of rhubarb in the world.
- Rhubarb is characterized by a long stem that can reach 2 s in height and large, wide leaves that can reach 60 cm in diameter. The largest rhubarb to date was grown in the UK in 2011 with a leaf dia of 3.4 s.
- Rhubarb is distinguished by its specific, pungent taste. However, not all jealousies taste the same - the redder the stem, the sweeter the rhubarb.
- The stem of rhubarb contains many vitamins and minerals important for the human body, such as potassium and calcium, which strengthen bones, improve vision and stimulate the nervous system, vitamin C, which normalizes blood cholesterol levels, and various acids (malic, oxalic, citric, etc.) which stimulate metabolism. But shredded rhubarb can also be used in external compresses in case of bruises or sprains.
- 100 grams of rhubarb contains: 95% water, up to 1% sugar, 15 mg vitamin C, 4% carbohydrates, 0.2% fat, 105 mg calcium, 0.3 mg iron, 351 mg potassium, 3-5% oxalic acid and only 21 calories. To this end, rhubarb is not only a valuable source of vitamins but also an effective remedy for excess weight.
- Hollywood stars even follow a special rhubarb diet that allows them to lose 4 kg per month. Its essence is three meals a day, one of which is a healthy lunch, and two of them eat boiled rhubarb with milk or another dietary product.
- In spring, malic acid accumulates in the upper part of the rhubarb stem, and citric acid in the lower part. It is recommended to use rhubarb only until mid-summer.
- Rhubarb is one of the most effective and environmentally friendly hair whitening detergents and insect repellents.
- To reduce the acidity of rhubarb, sugar can be replaced with spices - orange zest, ginger, and cinnamon. Many cooks boil rhubarb for this in orange or pineapple juice.
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