Meet edible burdock - rhubarb
Recently, rhubarb can often be found in summer cottages - huge bushes with powerful large leaves. Outwardly, rhubarb resembles a burdock - it has almost the same leaves. This plant is a perennial, in which the root system hibernates in the soil, and a new part grows annually. Rhubarb has its leaves and roots most valuable for medicinal purposes, but only thick long stems are used for cooking.
Rhubarb stalks are recommended for use in the fourth year of life.
Read also the article: rhubarb compote - a simple recipe!
What is rhubarb made of?
Rhubarb stem is 93% water. In addition, it contains a large amount of coarse fibers, especially in the skin.
The younger the plant, the more coarse fibers in the petioles.
Also, one cannot fail to note the rich complex of vitamins and trace elements that make up rhubarb:
- vitamin C;
- B vitamins;
- oxalic acid;
- Apple acid;
- succinic acid;
- potassium;
- magnesium;
- selenium;
- zinc and many others.
But in terms of the content of vitamin K, which regulates blood clotting, rhubarb is in the same place with celery: 100 g of the product contains 37% of the daily value.
What is rhubarb good for?
There are substances called antroglycosides in the stem and roots of rhubarb. They stimulate intestinal motility and the passage of food through it, and also have a mild laxative effect.
Potassium helps to eliminate fluid from the body, which means it relieves swelling. Zinc is needed for cell metabolism, and selenium is important for men. Folic acid is involved in the activation of blood circulation.
In the presence of urolithiasis, rhubarb should be used with caution due to the increased amount of acids, especially oxalic (it creates kidney stones).
How to choose rhubarb?
Those who do not have their own useful garden, go out in search rhubarb to shops and markets. How to purchase a quality product so that it is young and tasty enough? When buying, you should pay attention to the following points:
- The stems should not be too large. The most tasty and healthy young rhubarb, so it is better to give preference to medium-sized petioles, painted in a reddish color. The lighter the stem, the older it is.
- The structure of the stem should be dense, not sluggish, then when it breaks, it will emit a characteristic crunch.
Storage methods
Fresh stems can be stored in the refrigerator for a while in a bag. To make yourself a winter supply of edible burdock, it is frozen.
Before freezing rhubarb, the petioles must be peeled and cut.
Read also the article: rhubarb benefits and harms to the body!