12. Rhubarb Leaves
Rhubarb’s reputation suffered due to the toxicity of its leaves, which contain oxalic acid and can cause poisoning if consumed. Early confusion about which parts were safe led many to avoid rhubarb altogether. With time, people learned that only the colorful stalks are edible and delicious, especially in pies and jams. Today, rhubarb stalks are a cherished ingredient in sweet and tart desserts. National Poison Control
