When Does Rhubarb Become Poisonous? Easily Explained

Rhubarb is actually very healthy, but after a certain point it can also become poisonous. We explain to you until when you can safely harvest and eat rhubarb.

At this point, rhubarb becomes poisonous

Rhubarb tastes refreshingly sour, has hardly any calories but plenty of vitamins. Nevertheless, it should not be harvested and consumed all year round. We explain why.

• In addition to the valuable vitamins and secondary plant substances, rhubarb contains oxalic acid. This is toxic, but harmless to healthy people in small amounts. People with kidney problems should better avoid consumption.
• About 5 grams of oxalic acid is considered lethal. That doesn’t sound like much, but you would have to eat around 30 kilograms of rhubarb to feel the symptoms of poisoning. However, this only applies if you harvest rhubarb early in the year and prepare it accordingly.
• In spring, the concentration of oxalic acid in rhubarb is still very low. The cut-off date is June 24th. After that, rhubarb should no longer be harvested and consumed. This not only serves your health, but also the vitality of the plant, which can recover for the rest of the year.
• In order to keep the amount of oxalic acid as low as possible, you should avoid eating rhubarb raw and peel it before cooking. Red rhubarb contains less oxalic acid than green stalks. Preparation with milk can neutralize the oxalic acid.