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1. The edible stalks of the Rhubarb plant (Rheum rhabarbarum) are technically a vegetable.

2. The rhubarb plant is a herbaceous perennial and, in temperate climates, is one of the earliest vegetable crops, usually in April.

3. The plant is native to Asia and grows wild along the banks of the River Volga.

4. Rhubarb became popular as a food in the 17th Century when cheap sugar became available.

5. Rhubarb can be stored in a plastic bag in the fridge for 2 - 3 weeks.

6. Rhubarb can be frozen raw, or blanched for 1 minute in boiling water, or stewed to take up less space.

7. Rhubarb can be used as a laxative.

8. You can buy Rhubarb and Custard sweets at www.aquarterof.co.uk

9. Rhubarb leaves are considered toxic, but a human would have to eat about 5kg of bitter leaves to reach a lethal dose.

10. There is an amazing amount of information about growing and eating rhubarb at The Rhubarb Compendium website

 

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1. Ginger used in cooking is the underground stem of the ginger plant(Zingiber officinale)javascript:void(0)

2. Ginger originated in Asia and is now also grown in India, Southeast Asia, West Africa and the Caribbean.

3. Ginger can be used fresh, either grated or thinly sliced, or the root powdered and dried to make ginger powder.

4. Substitute 6 parts fresh for 1 part ground if needed, although the tastes are not exactly the same.

5. Fresh ginger is often used in pickles and chutneys, and can be pickled itself to make the Japanese delicacy gari.

6. Fresh ginger can also be preserved by crystallising, then used in baking or jam making.

7. When buying ginger make sure the skin is smooth, if it's wrinkled or cracked it means the ginger is old. It should also be very firm to the touch.

8. Ginger has been found effective for treating nausea caused by seasickness, morning sickness and chemotherapy.

9. Fresh ginger can be kept for about three weeks in the fridge, wrapped in a towel in a plastic bag.

10. It can be frozen for up to three months, either whole or grated.

 

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1. The carrot (Daucus carota sativus), is a biennial plant which is usually grown for it's edible tap root which is eaten at the end of the first season.

2. It is a domesticated form of the wild carrot, native to Europe and southwestern Asia, thought to originate in Afghanistan.

3. Carrots can be eaten raw, cooked or made into juice.

4. Carrots are usually orange, although are available in red, purple, yellow and white varieties.

5. Carrots can be preserved by making into chutney, jam or marmalade.

6. Carrots have a pectin level of approximately 1.4%

7. Carrots are best stored in the vegetable drawer in the fridge but first remove the greens, as they will deplete the carrot of both moisture and nutrients. Don't use a plastic bag, as this can lead to rotting, use a paper one instead. For the best taste and nutrients use carrots within one to two weeks.

8. You can freeze carrots if you blanch them first. Small and tender carrots freeze best, remove the tops, wash and peel, cut large carrots into thin slices, cubes or strips. Blanch whole carrots in boiling water for a minimum of 5 minutes, slices, cubes or strips only need 2 minutes. Drain, cool and freeze as quickly as possible.

9. If you grow your own carrots, you can overwinter them in the ground if your soil is well drained. If lifted from the ground they can be stored in layers of moist sand in boxes, in a frost-free, dark place such as a shed or cellar. More information at the RHS website.

10. Masses of information can be found about carrots at the highly informative carrot museum website.