This gorgeous spring weather triggers so many thoughts and emotions. It could make you daydream about weekend beach getaways, lolling around in a hammock, fresh produce – hey, isn’t rhubarb in season? A fresh pie sounds just delicious – and wouldn’t it be so much prettier if you included a few of those lovely leaves?
Don’t do it, unless you’re planning on making this your last meal. Rhubarb leaves are poisonous, raw or cooked (they contain a not-good-for-you substance – oxalic acid). The stalk isn’t toxic, although it’s crazy tart if it’s not cooked and somehow sweetened up. Here are a couple of other ingredients to avoid – or at least moderate your consumption of – this season.