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- Message-ID: <NOTABENE%92081900422965@TAUNIVM>
- Date: Tue, 18 Aug 92 17:37:14 EST
- Sender: Nota Bene List <NOTABENE@TAUNIVM>
- From: Michael Obuchowski <BELL@NYSPI>
- Subject: Re: Poisonous rhubarb
- Newsgroups: bit.listserv.notabene
- In-Reply-To: Message of Tue, 18 Aug 92 15:24:05 EST from <GSCHLABA@IRISHVMA>
- Lines: 19
-
- Just to avoid any accidents:
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-
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- Rhubarb is a perennial herb, Rheum rhabarbarum, commonly but incorrectly known
- as R. rhaponticum, and is one of the few vegetables cultivated for the leaf
- stalks, or petioles. The broad, leafy portions and the roots contain poisonous
- substances, including oxalic acid, and should not be eaten. Rhubarb is a member
- of the buckwheat family, Polygonaceae, and is believed to be native to the
- region of Turkey. It was introduced into the United States in the late 1700s. A
- number of other closely related plants, including R. officinale, are also called
- rhubarbs and are raised as garden foliage plants or for their roots, which are
- the source of pharmaceutical compounds sometimes employed as laxatives. Several
- of the docks, or sorrels, in the genus Rumex of the same family but with edible
- leaves are also often called rhubarbs, including spinach rhubarb, Rumex
- abyssinicus, and monk's rhubarb, both R. alpinus and R. patientia.
- Rhubarb is best adapted to cool climates and is usually grown from crown and
- roots rather than from seed. The plants should be located where small children
- do not have access to the poisonous parts.
-