Rhubarb, the Pie Plant
| Author | : | |
| Rating | : | 4.83 (543 Votes) |
| Asin | : | B00H41A66G |
| Format Type | : | |
| Number of Pages | : | 389 Pages |
| Publish Date | : | 2016-12-01 |
| Language | : | English |
DESCRIPTION:
short and sweet I liked this as it gave a very informative depiction of rhubarb. The growing season, common issues and solutions, nutritional value, growing methods and ideal climates, as well as harvesting practices. Perfect for the budding green thumb.. Tilia Tomentosa said more a book for professional growers.. I found this to be more a book for professional growers.I was looking for information on the varieties within this plant group, not so much in relation to yield or resistance to disease but in taste. A seed company offered a variation of sweet rhubarb I had hoped to find more about this in this little book.. joann hecker said book review. This book was an overview of the plant instead of the cookbook I thought it would be, but it was very educational.
Color of petioles may be red, white or green depending upon the cultivar.. Rhubarb belongs to the family Polygonaceae. Rhubarb is a cool season crop which is grown as an herbaceous, perennial vegetable. Rhubarb is popularly known as ‘the pie-plant’ because of its significance as a major ingredient in preparing pies. The economically significant portion of the plant is its fleshy leafstalks and the plant is normally grown for these fleshy leaf stalks (petioles) only. Botanical name of Rhubarb is Rheum rhabarbarum. This is a small booklet that explains general GROWING PR