Rhubarb, Sikkim

This towering, pagoda-shaped rhubarb grows wild in rugged terrain at altitudes of 3500-4500 m in the Himalayas! The plant first forms a familiar base of large rhubarb leaves with a fine, mild flavour. During this period, you can harvest (from mature plants) until the end of May.
When the plants start to grow taller to form the spectacular flower stalk, you should leave them alone and enjoy... The stalks can grow up to 2 m high and are covered with almost white leaves, which overlap like roof tiles. At the top, the leaves can even turn pink. Underneath these leaves (take a peek), you will find the inconspicuous yellowish-green flowers, which develop into seed fruits. At that stage, the bracts turn reddish-brown and fall off.
The properties of this unique plant protect it against the increased UV exposure and cold at the high altitudes where it naturally grows.
How to cultivate such a plant: give it a very sunny spot, ensure very good drainage by digging a deep hole and filling it with a mixture of humus-rich soil and coarse sand (or fine gravel). This is best achieved on an existing slope, of course. If the drainage is in order, the roots can go 1-2 m deep and grow as thick as an arm at the top!
The local population (where the plant is called Chuka) enjoys eating the stalks and drinking the clear water they contain. The root is used in Tibetan medicine.

Names:
Latin: Rheum nobile
Dutch: Rabarber, Sikkim
Also known as: Chuka
English: Sikkim Rhubarb