Holstein blood

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' Holsteiner Blut' is a cultivar of the common rhubarb . The variety gets its name from its stems, which are dark red in color due to a high anthocyanin content.

origin

Ernst Ladewig Meyn is the breeder of the rhubarb variety 'Holsteiner Blut'

The variety 'Holsteiner Blut' is a breed of the nursery Ernst-Ladewig Meyn from Ütersen , founded in 1880 , which went on sale in 1918. It is a cross between the rhubarb varieties 'Rote Delikatess' and 'American Giant'.

Due to its good culture and taste properties, 'Holsteiner Blut' is still recommended for cultivation today and is considered the best-known red-stemmed rhubarb variety.

Variety characteristics

The rhubarb variety 'Holsteiner Blut' has blood-red colored stems. The stems, which are rather thin compared to other rhubarb varieties, have pronounced ribs on the back and deep grooves on the inside. The pulp is green to pink, sometimes red in the lower stem area. The red color is due to a high content of anthocyanins , especially cyanidin-3-rutinoside and cyanidin-3-glucoside.

The leaves are dark gray-green in color. The leaf blades are very blistered and have a noticeably wavy edge.

The variety is rather slow-growing and must be well fertilized in order to achieve a good yield, otherwise it takes care. It is resistant to frost and has little tendency to develop flowers, which are undesirable in rhubarb culture. It is well suited for early harvesting through early forcing .

'Holsteiner Blut' has a very good and rhubarb-typical taste with a pronounced acidity, which is why it was rated well in rhubarb tastings.

Individual evidence

  1. ^ Möllers Deutsche Gärtner-Zeitung, Volume 36, 1926, p. 10
  2. ↑ Bulletin 2176: Rhubarb. of the Bavarian State Institute for Viticulture and Horticulture, accessed on May 11, 2016
  3. ↑ a b c d Rhubarb - Rheum rhabarbarum L. - Polygonacaee (knotweed family). In: Marianna Serena, Michael Suanjak, Franca Pedrazzetti, Beat Brechbühl: The lexicon of old vegetables. 800 varieties - history, characteristics, cultivation and uses in the kitchen. AT-Verlag, Aarau and Munich, 2014, p. 425
  4. ↑ a b Andrea Heistinger, Ark: rhubarb (Rheum rhabarbarum and Rheum rhaponticum). In: Handbook of organic vegetables - variety of varieties for your own garden. Verlag lœwenzahn, Innsbruck 2010, p. 234
  5. ↑ Georg Schwedt: Chemistry for all seasons: Simple experiments with natural plant substances. Verlag ohn Wiley & Sons, 2012