Ravash (wild rhubarb)

Rheum ribes

vegetable

Tangy stalks of a wild mountain rhubarb, peeled and eaten raw with salt in spring, or cooked in stew (khoresh).

Origin

Mountains of Iran, eastern Turkey, Lebanon and Afghanistan

Season (United States)

March to May

Preparation

Only the stalks are eaten: the leaves, like rhubarb leaves, are too rich in oxalic acid. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

In small amounts, not counted Insoluble fibersWhat slows things down Oxalates

Did you know?

Its season lasts only a few weeks: from Beirut to Tehran, it is sold in bunches by the roadside.