About rhubarb
The scientific name is rhubarb. It is also called rhubarb. Chromosome number 2n=4x=44. Petiole contains succinic acid, which tastes sour and clear, tastes like hawthorn, and its color is dark green to bright red.
In Europe and America, the filter residue after cooking petiole is made into sauce, jelly or canned food with sugar, which is a good raw material for making cakes. Edible softening petiole moistens intestines to relieve constipation. Originated in Inner Mongolia, China.
The leaves are big, red, palmately lobed, heart-shaped, with thick mesophyll and shriveled leaves. The petiole is 50-60 cm long and 5-6 cm wide. It is light red, densely covered with tiny red lines. The petiole is bright red.
From June to July, the leaves are axillary pedicels with a height of about1m. Flowers green, no corolla, sepals 6, stamens 9. Achenes with triangular wings mature in September, each fruit weighs about 20g, and the germination period is three years, which can be divided into red and green according to the color of petiole.
It is advisable to choose deep fertile soil with rich organic matter and good drainage for cultivation. Seed propagation or ramet propagation. Seed propagation coefficient is high, which is suitable for expanding cultivation area, but it is easy to mutate and grow slowly.
Ramet propagation often uses protected land to soften the cultivated residual plants. Transplanting strong seedlings, planting two rows per border with a row spacing of about 50 cm, requires intertillage, weeding and fertilization.