Rhubarb is not only a very tasty spring vegetable (at least from a botanical perspective – it is usually considered a fruit), but it is also a decorative addition to any perennial bed. If allowed to flower, it shoots up and produces yellowish blossoms. However, the most spectacular sight is the seed heads. The root of wild-growing rhubarb in the Himalayas is used in Chinese medicine as a laxative. The use of the fleshy stems, for example as compote or in rhubarb cake, is relatively recent (about 250 years). In the second year, the young stems can be harvested. They should not be cut but broken off at the base.
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