Grows to 24” tall. The greenish red 12-14” stalks are never bitter. Great for pies, tarts, and jams! The only rhubarb that can be harvested late in the season as the oxalic acid content remains low—thus earning the name “Perpetual".
Once established, yields increase every year. Stalks are crimson red, shading to green on the inside. A permanent investment! Makes sweet tasting pies and sauces! Famous for its wonderfully flavorful juice! Hardy, vigorous plants need little care.
Crowns may be divided after 3-5 years.We record orders and ship plants from late March through late April, depending on location. Harvest by snapping or cutting the stalks at the base.
Plants grow only 2–3′ tall which makes them very tender, sweet, and high in sugar content. Zones 3-8 (also zone 2 with protection). Keeps its color when cooked! Naturally sweet and tender! Stems are light red in color and relatively thin and short.
Rooted plants are best in fall, planted upon receipt, 4-6 weeks before first fall frost. 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.
Guaranteed to be the best cooking rhubarb you ever tasted! Victoria is sweeter and milder than other Rhubarbs. Plants are high yielding; stalks green with red blush. High yielding green stalks with red blush.
Guaranteed to be the best cooking rhubarb you ever tasted! Victoria is sweeter and milder than other Rhubarbs. Plants are high yielding; stalks green with red blush. High yielding green stalks with red blush.
We offer high and fine quality Frozen Rhubarb to our most reliable customers which are situated all round the nation Product Season: May-June Product Species: Rheum palmatum Product Specification: 12-15mm cut Packing: 10kg/carton
This one has been a favorite in American gardens for generations. Harvest by pulling rather than cutting. Turn the soil as deeply as possible as it will help the roots grow deeper.
2,000 seeds/oz.; 14-21 days, 70-75ºF. It has excellent flavor and slender bright red stalks. Presoak 2 hours in warm water and plant 1/4” deep. Start seeds early in the spring indoors and transplant after the last frost.
Start seed indoors 6-8 weeks before last frost. Consult your local county extension agent for specific problems. Each plant produces heavy yields of 24 inch plump, red stalks. Dig a narrow trench and plant 3-4 feet apart.
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