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Rhubarb
(Rheum rhaponticum)

Originating from Tibet, this stem vegetable is tart, astringent and cooling to the system. It helps cool the liver and is a good detoxifier. Offering Vitamin A, fiber, calcium, and potassium, it is a summer favorite when cooked or stewed with a sweetener and paired with strawberries in an old-fashioned pie (serve with vanilla dairy-free ice cream for a real treat!). This vegetable should be cooked, and the leaves discarded- as they are poisonous.

To keep: Keep cool and damp for 2-3 weeks.
To preserve: Can or freeze.