Rhubarb was brought to Europe by the famous Italian explorer and navigator from Venice researcher Marco Polo

ready-grow-rhubarb-follow-these-tips

Rhubarb was brought to Europe by the famous Italian explorer and researcher Marco Polo
Rhubarb (Rheum rharbarum) is a perennial herbaceous plant. It is believed to originate from the Volga River or the northern part of Asia. Marco Polo, a world-famous traveler, navigator and researcher from Italy (Venice, born in Venice 1254), brought this plant to the European continent. The plant was first cultivated in England as a medicinal plant and then spread in Europe as an ornamental plant and then as a vegetable crop. It can be found on the markets from mid-May to July. People use a leaf with long and thick stalks in their diet. These parts of the plant are rich in proteins, carbohydrates, minerals and vitamins (especially vitamins B3, B5 and C). The plant is valued in folk and modern medicine. Expert and doctor from Vienna Haydemar Bankhofer claims that rhubarb releases toxins from the body, calms the nerves, improves mood and has a positive effect on the vitality of the whole organism. Citric and malic acid, tannins, pectin and mild digestive substances (anthraquinones) additionally make this plant useful.

  1. A person who eats this plant regularly has no problems with digestion.
  2. It is ideal to use after a meal rich in meat.
  3. It can be combined with dishes that contain milk (vanilla pudding and rice pudding with milk).
  4. The stalks contain a lot of fruit acids, so they can be used for soups, creams, jams with fine sour aromas.
  5. Rhubarb is a low-calorie food, so it is used in the diet and to reduce cholesterol.
  6. Rhubarb should not be used often or in large quantities. It is rich in oxalic acids, so it can stimulate the formation of kidney stones and increase rheumatic problems and pain caused by gout. Then this food should be consumed peeled and cooked and not more than once a week.
  7. Rhubarb is best prepared as spinach. Peeled stalks cut into small pieces. Put in boiling water. Drain the water after the plant softens.
  8. Sweets with strawberries and rhubarb – Melt 25 grams of margarine in a small pan. Add 4 tablespoons of sugar and 300 grams of rhubarb chopped into small pieces. Fry over low heat until the sugar has melted and the rhubarb has softened. Peel a squash, grate it and cut it into quarters. Arrange in a fireproof dish and pour over the rhubarb. Grate the coarse chocolate and sprinkle over the dishes. Bake in the oven at 220 degrees C for a few minutes or only until the chocolate has melted. Garnish with mint leaves. Serve with vanilla ice cream, for example.

https://www.wisfarmer.com/story/life/2021/04/26/ready-grow-rhubarb-follow-these-tips/7383795002/

8 comments

    • Dear “seankfletcher”,

      Great. Yes, we always remember all food we’ve eaten a long time ago with some simple ingredients and we have been visiting rarely all kind of doctors . Lucky us. Now, it’s different time and years have passed. Only memories are still fresh. Wish you always very best. Amela.

      Like

    • Dear Raffaello,

      I am so sorry and also apologize. As a matter of fact i have learn all my life that he was Croatian. my mistake. Thanks a lot for letting me know. Wish you all the best. Amela

      Liked by 1 person

      • Dear Raffaello,

        My husband and myself used to go and visit Croatia many times. We visited the island of Korčula and a place of birth of Marco Pollo. But when he was born in that time Korčula belong to Venetian Republic. As I remember from history lessons in that time there where Venetian Republic, Mletačka Republic (Dubrovnik) and so on. That is why is confusion happened. So You are absolutely right. And again thank you very much. Wishing you always very best, Dear Raffaello.

        Liked by 1 person

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