When is rhubarb season?

when is rhubarb season?

Listed as a vegetable but considered as fruit or berry, rhubarb is now available in America. But when is the rhubarb season exactly? In the May-September season, rhubarb is available in Alaska, Colorado, Illinois, Missouri, Rhode Islands, and South Dakota. In the winter season, you can find it in Alabama, Arkansas, Southern California, and Louisiana. 

StateRhubarb in season
AlabamaFebruary till May
AlaskaMay till October
ArkansasFebruary till June
Southern CaliforniaJanuary till March
Northern CaliforniaApril till November
ColoradoMay till September
ConnecticutMay till August
DelawareMay till July
FloridaMay till June
HawaiiMay till June
IdahoMay till August
IllinoisMay till October
IndianaApril till June
IowaMay till June
KansasMay till June
KentuckyJune till August
LouisianaFebruary till June
MaineMay till June
MarylandMay till July
MassachusettsMay till August
MichiganMay
MinnesotaMay till June
MississippiFebruary till June
MissouriMay till November
MontanaMay till June
NebraskaApril till June
NevadaMarch till November
New HampshireJune
New JerseyMay till July
New MexicoApril till June
New YorkMay till July
North DakotaMay till July
OhioApril till July
OklahomaApril till June
OregonMarch till August
PennsylvaniaMay till July
Rhode IslandMay till October
South DakotaMay till September
TennesseeMay till June
UtahMay till August
VermontMay till August
VirginiaApril till July
WashingtonApril till August
West VirginiaJune and September
WisconsinMay till June
WyomingApril till June

Surely, many of us do not know how useful is rhubarb for the body. The petioles contain up to 93% water and 3.2% fiber. The younger the plant, the juicier the stems, and the more coarse fiber they contain. Rhubarb contains many biologically active substances such as vitamins (A, C, groups B, K, PP), organic acids (oxalic, succinic, folic; malic, chrysophanic, citric), polyphenols, micro-and macroelements (calcium, selenium, zinc, potassium, magnesium, iron, phosphorus), resin and starch.

Rhubarb is especially useful for people with weakened immune systems. Enriching the body with valuable vitamins and microelements, rhubarb has antimicrobial, choleretic, tonic properties. That is why the plant is considered medicinal and is used to treat various diseases. The beneficial properties of rhubarb extend to cosmetology and dietetics too.

Rhubarb is very popular in the kitchen too. Its petioles have a sweet and sour taste, reminiscent of sorrel. They are used for the preparation of salads, soups, fillings for pies, jelly, jams, sauces. In desserts, it goes well with strawberries, oranges, ginger, and whipped cream. The stems can be added to vegetable stews or stuffed with the game. The plant is also used for making beer or wine. But please watch out, overgrown leaves and roots accumulate toxic substances, so they are not eaten.