***Plant as soon as possible so the crown does not dry out.*** Botanical Name: Rheum rhabarbarum
- Family
- Polygonaceae
- Plant Type
- Semi Evergreen perennial
- Size (HxW)
- 50-100cm x 50-100cm
- Planting Time
- Autumn. Rhubarb is a perennial, it should be planted somewhere permanent rather than be included in your crop rotation. The foliage is very attractive and could easily be used as part of your ornamental garden bed or border.
- Depth & Spacing
- Space 1m apart and cover the crown with 2-3 cm of soil, water in well. (See below for soil preparation).
- Soil
- Will grow well in most well drained soils. Soil should be prepared prior to planting by turning and adding organic matter such as compost and or well rotted manure. PH 5.3 - 6.8 is ideal.
- Aspect
- Full sun to semi shade
- Climate
- Cool to Mediterranean
- Frost
- Hardy. Heavy frost may damage the plant, but the roots will survive and shoot again, if damaged by frost and the stalks become soft do not eat them as the oxalic acid from the leaves may have permeated the stalks. Water: They are thirsty plants and for optimal results require consistently moist soil, to reduce watering mulch well (mulching will also reduce weeds). Fertiliser: Rhubarb are gross feeders, so fertiliser is important. A 5-10-10 (NPK) is best – high in potassium and phosphorous, a handful for each plant in spring and again in summer.
- Harvest Time
- Summer to autumn. To harvest pull the stalks from the soil and remove the inedible foliage. If you want the plant to become fully established, rather than just a one off producer, we recommend you do not harvest until the second year. Only harvest 1/3 of the plant at any one time so there is enough foliage to sustain the crown. Notes: The red stalks turn pink then green, while this may not be like the rhubarb you see in the supermarket when you harvest you will taste the delicious difference.
Rhubarb will grow in containers, ensure there are sufficient nutrients and the pots are kept moist. Rhubarb leaves contain oxalic acid which is poisonous and should not be ingested (you would need to eat a lot), use in your mulch instead. Divide rhubarb after 6-10 years when the crowns tend to become woody and crowded. Cut the clumps into portions of one strong crown and substantial piece of root. Rhubarb was originally grown for medicinal purposes over 2 000 years ago and wasn’t used in cooking until the 18th Century. Stalks will keep in the crisper for one or two weeks but are best cooked fresh.
