Kathy Keeler

As noted in part 1, we eat only the leaf stems of rhubarb, not leaves, flowers, fruit or roots. Rhubarb leaves are quite poisonous. They contain dangerous concentrations of oxalic acid compounds. In low concentrations, oxalic acid tastes good to people, but the concentration of oxalic acid compounds in rhubarb leaf blades is much higher […]

Various species of rhubarb have been used as medicines. The garden rhubarb we eat is a hybrid of murky origin. Other species are grown as attractive perennials.

     A pretty daisy relative with a distinctive spicy smell, feverfew (scientifically Tanacetum parthenium, sunflower family, Asteraceae) was a common folk remedy in Europe for more than 2000 years. Its name, feverfew, is based on the name the Romans used for it, febrifuge, which means fever-reducer. English speakers heard that and wrote feverfew. It is […]