Harvesting Rhubarb

Americans have been harvesting rhubarb for centuries. Rhubarb is a perennial vegetable-once you plant it, you'll be harvesting the tangy stalks for years to come. Rhubarb's dark red stalks and large, heart-shaped leaves make it as ornamental as it is tasty. Not just for pies, rhubarb can be used in jams, sauces and even mixed drinks!

Harvesting Rhubarb Is A Snap!
Rhubarb is simple to harvest, but these tips will make the job even easier:

• Take it easy. Resist the urge to harvest from first year plants, wait until the following spring for the best results. Although rhubarb is hardy, the plants produce best when they've had a chance to establish themselves. Whenever you harvest, try to take less than half of the existing stalks, leaving enough to keep the plant healthy.
• Spring's the thing. Begin harvesting stalks then the leaves are fully developed, typically in late spring. To keep your plants healthy, end harvesting by mid-summer.
• Simple harvesting. If you've taken a stalk of celery off a bunch then you can harvest rhubarb. The stalks are best harvested by grasping them firmly at the base and snapping them off with a twisting motion. Cutting stalks with a knife can lead to rot or decay in the remaining plant. After you've removed the stalk, peel off and discard the leaves-rhubarb leaves contain a high concentration of oxalic acid and can be poisonous.
• Post harvest care. Divide rhubarb every four years or so for the best stalks. Divide the crown into thirds in the spring and relocate plants three feet apart. Late in the season, you may see tall, narrow flower stalks. Remove flowers when they appear so the plant can devote energy to stalk and foliage production.
• Use it or lose it. Rhubarb doesn't store well and should be prepared soon after harvesting. Prepared rhubarb can be frozen for later use.