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Rhubarb stalks can be stored in the refrigerator for up to a week, wrapped in damp paper towels. Use freshly picked rhubarb within a few days for the best flavor.
Variations:
For larger harvests, pick stalks from different parts of the plant to avoid stressing a single area.
In colder climates, wait until the plant has fully established before harvesting.
Compost the discarded leaves safely, away from edible plants.
FAQ:
Q: Can I cut rhubarb stalks with scissors?
A: It’s better to pull stalks gently to avoid damaging the crown, but if using scissors, cut above the crown carefully.
Q: Why are rhubarb leaves toxic?
A: Rhubarb leaves contain oxalic acid, which is harmful if ingested.
Q: How often can I harvest rhubarb?
A: Harvest stalks during the growing season, but stop by mid-summer to allow the plant to recover.
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