Wild Rhubarb Savor the Southwest

Disposable Aardvarks Inc. April 2010

Wild Rhubarb, commonly known as canaigre, canaigre dock, ganagra, wild rhubarb, Arizona dock, and tanner's dock, is a perennial flowering plant which is native to the western United States and northern Mexico.. It also yields a warm, medium brown dye. The leaves and leaf stalks are considered edible when young, the older leaf stalks cooked.

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Rumex Hymenosepalus, Wild Rhubarb. The reddish pink inforescense of rumex hymenosepalus consists of elongated clusters of many dozen small flowers, each formed of small sepals about half an inch long. Plants have a thick root cluster, used by early Spanish settlers as a source of tannin. The smooth, reddish stems are also thick, an inch across.

Wild Rhubarb Plant Free Stock Photo Public Domain Pictures

Various other species of Rumex are commonly cultivated as garden vegetables. Rumex acetosa, often simply called sorrel, common sorrel, garden sorrel, spinach dock and narrow-leaved dock. Rumex scutatus, called French sorrel or yerba mulata, has been cultivated in this area since the days of Father Kino (in this area 1687 to 1711). I just purchased some nursery seedlings of French sorrel at a.

How to Cook and Use Rhubarb in the Kitchen Foodal

The edible rhubarb plant, however, belongs to a group of plants of the genus Rheum in the plant family Polygonaceae. This pictures above and below are of Burdock or Wild Rhubarb, NOT edible rhubarb! Burdock is an biennial plant that reporduces by seed. The mature leaves of Burdock are less curly than rhubarb, and the undersides of the leaves.

Rumex hymenosepalus Wild rhubarb Edible and Medicinal Uses

The plant commonly called wild rhubarb (Polygonum alaska - num) is a different species and genus but in the same family as the pie plant grows almost everywhere in Alaska.. The young green stems and green leaves of wild rhubarb are edible and taste like rhubarb. Some cooks have used wild rhubarb like pumpkin or applesauce, to make breads.

Rhubarb Limeade

Rheum ribes, the Syrian rhubarb or currant-fruited rhubarb, or warty-leaved rhubarb, is an edible wild rhubarb species in the genus Rheum.It grows between 1000 and 4000 m on dunite rocks, among stones and slopes, and is now distributed in the temperate and subtropical regions of the world, chiefly in Western Asia (Turkey, Syria, Lebanon, Iraq, Iran, Azerbaijan, Armenia) to Afghanistan and.

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Wild rhubarb, also known as common burdock, is not considered edible due to its diuretic effects. Wild rhubarb belongs to the Composite plant family, while garden rhubarb, which is edible, belongs to the Polygonaceae plant family. Wild rhubarb has a similar appearance to garden rhubarb. Both have long stalks with big leaves on the end.

Wild Rhubarb (Rheum Altaicum L.) Stock Photo Image of healthy, tasty

Rhubarb is a popular spring vegetable. The eye-catching, colorful stalks are the most edible parts of the plant. The root was predominantly used for centuries as a medicinal herb in places such as China and Greece to treat intestinal issues, swelling, fever, and more.In fact, rhubarb is still used today for its medicinal properties. The leaves are toxic, and eating them can lead to kidney.

Kelli's Northern Ireland Garden Harvesting Rhubarb

Rumex hymenosepalus. Torr. Rumex hymenosepalus, commonly known as canaigre, canaigre dock, ganagra, wild rhubarb, Arizona dock, and tanner's dock, [2] is a perennial flowering plant which is native to the North American deserts in the southwestern United States and northern Mexico. It is a common food plant of the ruddy copper larvae.

Wild Rhubarb (Burdock) This picture of Wild Rhubarb or Bur… Flickr

To identify burdock, look for mature leaves that are less curly than rhubarb. The undersides of burdock leaves are wooly or hairy, unlike rhubarb. Another easy way to identify burdock is to cut away a cross-section of its stem. Burdock has a hollow stem, whereas rhubarb stems are solid. When left to mature, burdock can reach 5 feet tall and.

rhubarb of the Old West Wild Food Girl

Red Dock, Desert Rhubarb, Wild Rhubarb. Part Used for Medicine: Tubers. Habitat in Which it is Found/ Harvesting Season/ Special Considerations: It is found in sandy areas between 3,000' and 6,000'.. The only edible parts of the plant are the main stem and the petiole (stem of the leaf) Do not eat the leaves as they are high in oxalic acid.

For The Love Of Rhubarb Edible wild plants, Wild edibles, Edible plants

It makes a thick punch that needs to be stirred each time before pouring, and gets a frothy head on top. Rhubarb punch made by cooking down and blending together rhubarb, sugar, and water, then mixing with soda and fruit juice. I used orange juice, but lemon, grape, and pineapple also come recommended.

MAGNOL's VACATION encounters with interesting trees and plants

The indigenous wild rhubarb (Aconogonon alaskanum) grows abundantly in parts of the Yukon, but it's a different species, a member of the buckwheat family. Though the young stalks and leaves are edible (the leaves of garden rhubarb are toxic to humans) wild rhubarb doesn't have quite the juicy, crunchy, sour appeal of garden rhubarb.

MAGNOL's VACATION encounters with interesting trees and plants

Rhubarb is a plant known for its frilly green leaves (more on those later) and its sour — and vividly red — stalks that resemble celery in shape and texture. Although rhubarb originated in Asia, it is now grown across Europe and North America, most famously in the Rhubarb Triangle, which is the area between Wakefield, Morley and Rothwell in the U.K.

Rumex hymenosepalus Wild rhubarb Edible and Medicinal Uses

A passage from Medicinal Plants of the American Southwest:. Wild rhubarb (roots) is used topically for its astringency. External preparations are tightening to surface tissues and will lessen skin irritation and redness from burns, rashes, and scrapes.

Šaw (Rumex hymenosepalus) Wild Rhubarb Edible wild plants, Arizona

Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add 1 pound of sliced chicken breast or tofu, along with 2 cloves of minced garlic and 1 tablespoon of grated ginger. Stir-fry for 2-3 minutes, then add a few handfuls of chopped rhubarb leaves and stir-fry for another 1-2 minutes. Season with soy sauce and serve over.