Rhubarb
Origin and history:
It is a perennial plant, native to the cold regions of Asia. The Matei variety was bred at the Vegetable Research and Development Station (V.R.D.S.) in Buzau, Romania, and was developed specifically for adaptability to local climatic conditions and for high productivity.
Botanical characteristics:
Matei rhubarb is a herbaceous perennial with thick, succulent stems of an intense reddish colour. The leaves are large, glossy and green, with wavy margins. The plant can reach a height of 120-150 cm. It is valued above all for its edible petiole, which has a distinctly tart flavour.
Growing conditions:
Matei rhubarb prefers fertile, well-drained soils with a neutral to slightly acidic pH. Planting is carried out in early spring or in autumn, in positions in full sun or partial shade. It is a plant that withstands cold and frost, but it requires moderate, consistent watering, particularly during periods of vigorous growth.
Care and maintenance:
To develop to its best, Matei rhubarb benefits from an annual application of compost or an organic fertiliser. It is important to remove any flowers that appear, so as to redirect the plant’s energy into stem growth. Over-harvesting must also be avoided, in order to allow the plant to recover.
Propagation:
Matei rhubarb is propagated by dividing the roots during periods of dormancy (in autumn or early spring). Each root section must have at least one active bud if it is to root successfully. A rhubarb crop may also be established by planting seedlings. For seedling production, the seed is sown in spring (February-March) in cell trays using a sterile peat substrate.
Uses
Matei rhubarb is used chiefly in the kitchen, for making pies, jams and stewed fruit, on account of its pleasant, slightly tart taste. It is also valued for its beneficial effects on health, having digestive and detoxifying properties.