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| Rhubarb, Victoria |
Prolific green stalks with a red blush.
Full Description:
The best cooking rhubarb, bar none. Noticeably sweeter and milder the all others. Stalks are slender and very tender, so it's quick and easy to fix for the pot. Plants are prolific; stalks green with red blush. Dust off your pie tins for this one. Bare roots are great for early spring planting. Rooted plants are best in fall, planted upon receipt, 4-6 weeks before first fall frost.
Zones: 3-8
Days To Maturity: 365 days
Sun: Full Sun
Spread: 24-36 inches
Height: 24-36 inches
Sow Method: Direct Sow
Planting Time: Fall, Spring
Sow Time: 2-4 weeks BLF
Life Cycle: Perennial
Thin: 36 inches
How to Plant
Planting Bare Roots in the Garden:
- When selecting a site, keep in mind that rhubarb is a perennial vegetable and the planting bed should not be disturbed. Early soil preparation is essential in order to establish a healthy rhubarb bed. Rhubarb prefers full sun and a good organic well drained soil. In areas with hot summers, some afternoon shade may be advisable.
- Roots received before planting time may be stored in moist soil or sand and set for 2-3 weeks in a cool place until you are ready to plant.
- Plant roots as early as possible in spring as the soil may be worked.
- Set the roots 3-4 feet apart each way and cover with 3-4 inches of fine soil.
- Firm lightly and keep evenly moist.
- Plants emerge in 6-8 weeks.
- When selecting a site, keep in mind that rhubarb is a perennial vegetable and the planting bed should not be disturbed. Early soil preparation is essential in order to establish a healthy rhubarb bed. Rhubarb prefers full sun and a good organic well drained soil. In areas with hot summers, some afternoon shade may be advisable.
- Plant in fall when shipment arrives.
- Set plants 3-4 feet apart each way.
- Dig a hole for each plant large enough to amply accommodate the root ball.
- Set plants level with the surrounding soil. Fill with soil to the top of the hole.
- Press soil down firmly with your hand.
- Keep evenly moist.
- Mulch with 2-3 inches of organic matter.
- Plants will go dormant soon after planting in fall. Mark plant locations with a stake before the foliage goes down. Before new growth begins in spring, apply fertilizer to the ground around the stake.
How to Grow
- Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. Avoid disturbing the soil around the plants when weeding.
- Keep plants well watered during dry periods to promote rapid, uninterrupted growth. Plants need about 1 inch of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It’s best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.
- Fertilize in mid-summer.
- If plants develop seed stalks, cut those off at the base; seed production will weaken the plant.
- Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area.
Harvest and Preserving Tips
- Begin harvesting rhubarb plants the second year for two weeks. The third year, harvest for 6 weeks. After the third year, harvest until the stalks become thinner.
- Always leave at least one third of the leafstalks on each plant so it does not get weak.
- Remove the leaves from the picked stalks and discard them. NOTE: Do not eat leaves, they are toxic.
- Do not harvest from frozen plants in fall.
- Leafstalks may be eaten raw or cooked.
- In the fourth year, divide plants by 1/3-1/2.
- Rhubarb may be frozen, pickled, dried, made in chutney or jam.
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