Rhubarb Varieties

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. A permanent investment! Makes sweet tasting pies and sauces! Famous for its wonderfully flavorful juice! Hardy, vigorous plants need little care.

Product Season: May-June Product Species: Rheum palmatum Product Specification: 12-15mm cut Packing: 10kg/carton We offer high and fine quality Frozen Rhubarb to our most reliable customers which are situated all round the nation

Start seed indoors 6-8 weeks before last frost. Consult your local county extension agent for specific problems. Harvest by pulling rather than cutting. Plants grow to 24 inches tall and are quick to mature.

2,000 seeds/oz.; 14-21 days, 70-75ºF. Presoak 2 hours in warm water and plant 1/4” deep. Start seeds early in the spring indoors and transplant after the last frost. Plant extra seeds and keep only the seedlings with the most intense color.

Turn the soil as deeply as possible as it will help the roots grow deeper. We suggest not harvesting the first year, allowing the plant to become well established. Fresh rhubarb stalks can be stored 2-3 weeks at 33°F and 90-95% relative humidity.

Will be productive for at least 5 years without dividing, with yields getting better each year. Zones 3-8 (also zone 2 with protection). Plants grow only 2–3′ tall which makes them very tender, sweet, and high in sugar content.

It will have smaller leaves and pink, not red, stalks.Once harvested, the crown can be returned to the garden in the spring. And can't wait to get at it in the spring, but did you know that you can also force rhubarb to get early rhubarb plant stalks?

The plant is native to the slopes of the Himalayan Mountains and produces large, attractive dark green leaves topped by dense clusters of reddish-purple flowers.You don't need a lot of Himalayan rhubarb information to grow this pretty plant.

Rooted plants are best in fall, planted upon receipt, 4-6 weeks before first fall frost. Plants are prolific; stalks green with red blush. Dust off your pie tins for this one. Noticeably sweeter and milder the all others.

Protecting rhubarb in winter with a layer of mulch preserves the crown from excessive cold, while allowing the necessary chill to force new spring growth.freestar.queue.push(function() { googletag.display("div-gpt-ad-300x250-ATF-1"); });Rhubarb plants...

However, this rhubarb variety is fragrant, tender, and slightly sweet.With attractive, pink stalks that tend to be thicker than many varieties,is an all-around variety that works well for freezing, canning, jellies and pies.

Rhubarb thrives in fertile, well-draining soil with a pH of between 5.5 and 7.0. If planting more than one bare root rhubarb, allow at least 3 feet (.9 m.) between plantings.Dig a hole that is about a foot wide by a foot deep (30 cm.

(21 C.) during the day.Prepare a garden bed for the rhubarb that is well draining, rich in organic matter and in an ideal location based on your hardiness zone. Keep the soil evenly moist but not saturated.When the plants reach 3-4 inches (8-10 cm.) tall,...

I was a bit sassy with mythis year. Keep a close watch on the base of your rhubarb plant for the formation of tightly packed flower pods which, if left to fruition, will emerge into long stalks with unfurled flowers at the top.

But, a new rhubarb grower may have questions like, “How to tell when rhubarb is ripe?” and “When to harvest rhubarb?” Keep reading to learn more about harvesting rhubarb.How to tell when rhubarb is ripe is as easy as walking out to the plant.

Rhubarb is great for pies, sauces and jellies, and goes especially well with strawberries; so you may want to plant both.When thinking about how to grow rhubarb, plant it where the winter temperatures go below 40 F.

The older a rhubarb plant is, the more the rhubarb goes to seed.– Rhubarb plants grow best in cooler temperatures. This essentially turns back the clock on the plant's maturity and will help reduce rhubarb flowering.If you are expecting a warm spell,...

Use ½ cup of 10-10-10 around the base of the plant and water in well.Be patient and let the rhubarb mature into its second year before. Water near the soil to keep the leaves dry.

That said, rhubarb is prone to spots on its leaves. Ascochyta does not infect stalks but Ramularia does.appears as small red dots (rhubarb rust spots) that enlarge to become round lesions of ½ inch or greater in diameter.

It is easily identified by its large, triangular leaves and long, fleshy petioles or stalks that are green at first, gradually turning a striking red in color.Rhubarb is actually a vegetable that is primarily grown and used as a fruit in pies, sauces...

Good news! I'm wrong!Before we dive into just how growing rhubarb in warm regions is possible, read on for some fascinating facts regarding this vegetable; yes, it's a vegetable. Fertilize them monthly from September through April.Even though rhubarb...

The root is old and tough and will foster less than premium stalks. Her stalks seemed to require very little care and came up reliably year after year, but realistically, I'm sure dividing rhubarb plants was one of her garden chores.

It will tolerate most soils pH but produces best in the pH range of 6.0-6.8.Plant the roots in early spring. Every 2 to 3 weeks during the growing season I apply 2 or 3 gallons of alfalfa tea to each plant.Rhubarb will occasionally send up seed stalks...

Planting and Harvesting Tips: Start indoors and transplant seedlings into prepared “nursery beds” after all danger from frost has passed. Tender shoots are harvested — 2 to 3 years after planting — as young spears early in the spring.

An excellent producer and nearly impossible to kill once they get established. Cut back after frost or pest damage and watch them grow back! (75 days) Each packet contains approximately 250 seeds.

A heating cable will speed germination. Planting and Harvesting Tips: Start seeds 8-10 weeks before the last frost by soaking for 1-2 hours, then planting in flats or pots. Harvest when stems are 1/2-in to 1-in.