{"id":14501,"date":"2019-05-29T07:58:47","date_gmt":"2019-05-29T04:58:47","guid":{"rendered":"http:\/\/www.evildressmaker.com\/?p=14501"},"modified":"2019-05-29T08:12:41","modified_gmt":"2019-05-29T05:12:41","slug":"raparperinkukkia-rhubarb-flowers","status":"publish","type":"post","link":"http:\/\/www.evildressmaker.com\/?p=14501","title":{"rendered":"Raparperinkukkia \/ Rhubarb flowers"},"content":{"rendered":"\n

Meill\u00e4 py\u00f6r\u00e4hti raparperisesonki k\u00e4yntiin jo vapunp\u00e4iv\u00e4n\u00e4 kun sain ker\u00e4tty\u00e4 ensimm\u00e4isen sadon. Sen perusteella mit\u00e4 olen jutellut muiden raparperia kasvattavien kanssa, tuo meid\u00e4n yksil\u00f6 taitaa olla todella varhaista lajiketta. Se puskee joka kev\u00e4t jo lumen keskelt\u00e4 esiin. Paikka toki on my\u00f6s suojaisa ja aurinkoinen, joten raparperi kukkiikin runsaasti. <\/p>\n\n\n\n

Raparperin kukat tulisi poistaa, jotta kasvissa riitt\u00e4\u00e4 energiaa varsien kasvattamiseen. Mutta kun noita kukkia nyt tuuppaa melko rivakkaa tahtia, niin olen miettinyt ett\u00e4 mit\u00e4 niille oikein tekisi. On v\u00e4h\u00e4n s\u00e4\u00e4li heitt\u00e4\u00e4 niit\u00e4 suoraa kompostiinkaan. Sattumoisin n\u00e4in jokin aika sitten dokumenttip\u00e4tk\u00e4n, jossa kerrottiin ett\u00e4 paikoitellen Siperiassa ker\u00e4t\u00e4\u00e4n ja sy\u00f6d\u00e4\u00e4n raparperista pelk\u00e4st\u00e4\u00e4n kukat. Tuo dokumentti muistui mieleeni nyt kun raparperi on taas puskemassa kukkavartta mink\u00e4 ehtii. L\u00f6ysinkin netist\u00e4 muutamia ideoita mihin raparperinkukkia voisi k\u00e4ytt\u00e4\u00e4. Kukkavarret kannattanee poimia aivan alkuvaiheessa, ennenkuin kukinnot p\u00e4\u00e4sev\u00e4t kunnolla aukeamaan. Niist\u00e4 poistetaan kaikki lehdet, paperimaiset, kukintojen ymp\u00e4rill\u00e4 olevat verholehdet sek\u00e4 varret niin tarkkaan kuin on mahdollista (v\u00e4kisinkin pieni\u00e4 p\u00e4tki\u00e4 vartta j\u00e4\u00e4)<\/strong>. <\/p>\n\n\n\n

Raparperi on erikoinen kasvi. Lehtiruodit ovat sy\u00f6t\u00e4vi\u00e4, vaikka lehdet ovat myrkyllisi\u00e4. Niiss\u00e4 on suuria m\u00e4\u00e4ri\u00e4 myrkyllist\u00e4 oksaalihappoa, ja suurina m\u00e4\u00e4rin\u00e4 nautittuna aiheuttaa vakavia myrkytyksi\u00e4. Lehdiss\u00e4 on ilmeisesti jotain muutakin myrkky\u00e4, jota tutkijat eiv\u00e4t ihan tarkkaan ole saaneet selvitetty\u00e4. Isoja tai pieni\u00e4 raparperin lehti\u00e4 ei siis pid\u00e4 sy\u00f6d\u00e4. Niit\u00e4 ei kuulemma my\u00f6sk\u00e4\u00e4n pid\u00e4 k\u00e4ytt\u00e4\u00e4 tarjoilualustana. Luin jostain ett\u00e4 Briteiss\u00e4 oli ensimm\u00e4isen maailman sodan aikaan sattunut useita raparperimyrkytystapauksia kun siell\u00e4 oli ruokapulan aikana suositeltu sy\u00f6m\u00e4\u00e4n raparperia eik\u00e4 lehtien myrkyllisyys ollut ilmeisesti kaikilla tiedossa. <\/p>\n\n\n\n

Kun kaikki pienetkin lehdet, varsien osat ja verholehdet on poistettu, kukkanuput ovat sy\u00f6t\u00e4vi\u00e4. Niiss\u00e4 on hyvin v\u00e4h\u00e4n oksaalihappoa ja maku on miedosti kirpe\u00e4, v\u00e4h\u00e4n kuin ketunleiviss\u00e4. Niit\u00e4 voi murustella sellaisenaan salaatin sekaan tai paistaa parsakaalin tapaan. Salaatissa \u00f6ljy miedontaa kukkien makua entisest\u00e4\u00e4n ja liian pitk\u00e4 kypsennys tekee niist\u00e4 muusia. Itse testasin kukkanuppuja pannukakkutaikinassa. Ne tekev\u00e4t pannukakkuun j\u00e4nnitt\u00e4v\u00e4n hedelm\u00e4isen maun, olematta kuitenkaan happamia. Seuraavaksi aion kokeilla niit\u00e4 taikinassa uppopaistettuna ja ruuan suolaisena lis\u00e4kkeen\u00e4 , parsakaalin tapaan.<\/p>\n\n\n\n

Raparperinkukka-pannukakku<\/strong><\/p>

Voit k\u00e4ytt\u00e4\u00e4 mit\u00e4 tahansa pannukakkuresepti\u00e4, tai t\u00e4t\u00e4 yleisohjetta<\/p>

1 l maitoa<\/p>

4 kananmunaa<\/p>

1 dl hienoa sokeria<\/p>

1,5 tl suolaa<\/p>

5 dl vehn\u00e4jauhoja<\/p>

50 g voita\/margariinia<\/p>

ja<\/p>

100 g siivottuja raparperinkukkia<\/p>

<\/p>

Vatkaa sokeri ja kananmunat tasaiseksi seokseksi. Lis\u00e4\u00e4 suola, maito ja jauhot eriss\u00e4. Vatkaa tasaiseksi ja lis\u00e4\u00e4 lopuksi sulatettu margariini. Paloittele siivotut raparperinkukat pieniksi noin sormenp\u00e4\u00e4n kokoisiksi paloiksi ja sekoita taikinan joukkoon. <\/p>

Kuumenna uuni 225 asteeseen. Laita syv\u00e4lle uunipellille pieni\u00e4 voinokareita sinne t\u00e4nne ja laita pelti uuniin. Anna pellin olla kunnes uuni kuuma. Ota pelti uunista, kaada taikina pellille ja paista uunissa noin 25-30 minuuttia kunnes pinta on kullanruskea. <\/p><\/blockquote>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Our rhubarb season started early on May Day, when I picked the first harvest. Based on what I have heard from others, our rhubarb is really early variety. It always starts growing when there is still snow on the ground and pushes through it. Location is also very sunny, which means that our rhubarb also bolts a lot. <\/p>\n\n\n\n

Rhubarb flowers should be removed, because they take the energy from growing the actual rhubarb stalks. Since our rhubarb seems to love growing flower stems too, I have been wondering what to do with them. It is a bit of a shame to just to throw them away. Some time ago I saw a documentary clip, which mentioned that in some places in Siberia, people only collect and eat the rhubarb flowers. I remembered that documentary now when our rhubarb really is pushing flowers like crazy. I managed to also find some ideas how to use them. I suppose the best time to harvest flowers is when they are not yet in fully opened. Then remove all leafs, paper-like sepal covering the flowers and as much stems as you can (it is pretty impossible to remove absolutely all pieces of stem)<\/strong>. <\/p>\n\n\n\n

Rhubarb is unusual plant. Leaf stalks are edible, even though leafs are poisonous. They have large amounts of toxic oxalic acid, which can cause severe poisoning if eaten large amounts. Apparently leafs also have some other toxin which scientists have not been able to determine yet. So neither, large or small leafs should not be eaten at all. And you should not use them as plates either. I read from somewhere, that during the WW1 there were several rhubarb poisoning cases in Britain. They recommended eating rhubarb during the food shortage and not everyone knew that rhubarb leafs were poisonous. <\/p>\n\n\n\n

After all, even the smallest leafs, stems and sepal have been removed, flower buds are edible. They have only small amounts of oxalic acid and flavour is mildly sour. You can crumb them into salads or fry them like broccoli. Oil dressing in the salad tones down the sourness and if cooked too long they go mushy very easily. I tried them in pancake batter. Rhubarb flowers give pancake exciting fruity flavour, without being sour at all. Next I will try them battered and deepfried and as savoury side dish.<\/p>\n\n\n\n

Rhubarb flower pancake<\/strong><\/p>

You can use any pancake recipe of your choice, or this basic one here<\/p>

1 liter of milk<\/p>

4 eggs<\/p>

1 dl of sugar<\/p>

1,5 teaspoons of salt<\/p>

5 dl of wheat flour<\/p>

50 grams of butter\/margarine<\/p>

and<\/p>

100 grams of cleaned rhubarb flower<\/p>

<\/p>

Whisk sugar and eggs into even mixture. Add salt, milk and flour in small amounts. Whisk evenly and add melted butter. Chop the cleaned rhubarb flowers into small pieces and mix into the batter. <\/p>

Heat oven into 225 degrees of Celcius. Drop small dollops of butter here and there on the oven pan and put it in the oven while the oven heats up. Take the pan out and pour batter on it. Bake about 25-30 minutes, untill pancake is golden brown. <\/p><\/blockquote>\n\n\n\n

\"\"
Avautumassa olevia kukkia. \/ Flowers opening. <\/em><\/strong><\/figcaption><\/figure><\/div>\n\n\n\n
\"\"
Poista ohuet paperimaiset verholehdet, vihre\u00e4t lehdet ja varret. \/
Remove all paper-like sepal, green leafs and stems. <\/em><\/strong><\/figcaption><\/figure><\/div>\n\n\n\n
\"\"<\/figure><\/div>\n\n\n\n
\"\"<\/figure><\/div>\n\n\n\n
\"\"<\/figure><\/div>\n\n\n\n
\"\"<\/figure><\/div>\n\n\n\n
\"\"<\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"

Meill\u00e4 py\u00f6r\u00e4hti raparperisesonki k\u00e4yntiin jo vapunp\u00e4iv\u00e4n\u00e4 kun sain ker\u00e4tty\u00e4 ensimm\u00e4isen sadon. Sen perusteella mit\u00e4 olen jutellut muiden raparperia kasvattavien kanssa, tuo meid\u00e4n yksil\u00f6 taitaa olla todella varhaista lajiketta. Se puskee joka kev\u00e4t jo lumen keskelt\u00e4 esiin. Paikka toki on my\u00f6s suojaisa ja aurinkoinen, joten raparperi kukkiikin runsaasti. Raparperin kukat tulisi poistaa, jotta kasvissa riitt\u00e4\u00e4 energiaa… <\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":14505,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Rhubarb flowers: edible delicacy","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,12,271],"tags":[272,91,263],"class_list":{"0":"post-14501","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","6":"hentry","7":"category-jotainsyotavaa","8":"category-munelama","9":"category-puutarhahommia","10":"tag-garden","11":"tag-my-life","12":"tag-something-to-eat","14":"fallback-thumbnail"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.evildressmaker.com\/wp-content\/uploads\/2019\/05\/raparperi3.jpg?fit=800%2C1285","jetpack_shortlink":"https:\/\/wp.me\/p2H8as-3LT","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=\/wp\/v2\/posts\/14501","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14501"}],"version-history":[{"count":6,"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=\/wp\/v2\/posts\/14501\/revisions"}],"predecessor-version":[{"id":14528,"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=\/wp\/v2\/posts\/14501\/revisions\/14528"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=\/wp\/v2\/media\/14505"}],"wp:attachment":[{"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14501"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.evildressmaker.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}