Rhubarb
Rhubarb is a relative of buckwheat and has an earthy, sour flavor.
The traditional role was medicinal-the dried root was a popular remedy for a wide range of illnesses. Its primary function was to induce vomiting, although rhubarb is also a mild astringent.
Rhubarb is classified as a vegetable because it has no seeds.
Rhubarb leaves can be used to make an organic pesticide for any leaf-eating insect.
In the kitchen, rhubarb adds a zippy signature to pies and tarts that only rhubarb can do. When combined with strawberries, raspberries, apples, and other fruits, the flavor only gets better. Rhubarb also makes a terrific sauce for chicken, venison, halibut and salmon.
