Rhubarb (Rheum rhabarbarum L.) is a perennial plant in the buckwheat family (Polygonaceae); the genus includes about 60 species. The plant originated in China, where the roots of rhubarb were used for their laxative and purifying properties. It has one main root branch with many lateral roots and rhizomes. The leaves are large and moderately to strongly cordate, and the petioles are red to green in colour. The flowers are united in bright flower clusters. The fruits are round to oval, containing seeds and winged achenes. The fleshy leaf-stalks are most useful, and with added sugar are an ingredient in desserts, jams, etc. The leaves are not edible as they contain large amounts of oxalic acid and can be poisonous. Rhubarb is one of the most rarely grown garden plants in Slovenia and in the world. It is a plant less in need of heat, well-drained soil and rich in organic matter suits it. The harvest of rhubarb depends on the genetic characteristics of the cultivars, growing conditions and cultivation methods. For a good yield, it is necessary to fertilise heavily and there should be enough rainfall. It can be propagated vegetatively or generatively. There are 3 known production technologies: as a perennial plant, as an annual plant or as a forced rhubarb. The differences between the varieties can be identified by morphological characteristics and chemical composition. The chemical compounds are important for the quality and taste. The amount of individual acids can be different, the anthocyanin content can determine the colour and gives the rhubarb a sweeter taste.
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