Botanical name: Rheum rhabarbarum
Rheum rhabarbarum è un’erbacea perenne spontanea in Europa e in Asia.
In the kitchen the rhubarb is traditionally used for making liqueurs, jams, teas and jams. The edible parts of the plant are formed from the coasts and the foliar petioles. The use of the leaves is not recommended for high content of oxalic acid.
Rhubarb harvesting takes place during the second year of cultivation in spring and summer.