|1 per 3 sqft||Spring, Summer, Fall, Winter||4-6hrs+|
Rhubarb treads a fine line with being regarded are either a fruit or a vegetable, it’s actually a vegetable. Rhubarb isn’t really bothered by pests or diseases and stalks make delicious pies and preserves. The leaves are toxic!
How do I Grow Rhubarb?
Rhubarb can be grown from seeds, but it’s faster start growing them from transplants. Plant your rhubarb in early spring 1-2 months before last spring frost. Start by digging a hole in your container that is large enough to accommodate their roots and to cover their crowns with soil. Make sure your rhubarb’s crowns are covered in no more than 2 inches of soil.
Mixing compost in with your soil will give your rhubarb a good start in their growing cycle. Every spring top dress your rhubarb with compost to ensure they are getting the nutrients they need. Rhubarb can be tolerant to drought, but they should be provided with a good level of moisture to ensure they produce abundant and tender stalks, in other words, make sure your reservoirs are full of water.
Every eight years divide your rhubarb to encourage continued production.
1 cup: Vitamin C (16%), Vitamin K (45%), Potassium (10%), Manganese (12%)
Do not harvest in it's first year of growth. Harvest your large rhubarb outer leaf stalks by grasping them near the bottom and pulling them with a slight twisting motion or clip them. Then remove their leaves which are toxic.
Preparing and using
If your harvest is plentiful, chop and freeze your rhubarb for later use. Rhubarb is great in pies, preserves and baking! It is quite potent raw, so it's not recommended to consume. Do not eat the leaves, they are toxic.
Helpful Tips and Tricks
You can spread rhubarb leaves around the base of the plant, which helps to conserve moisture, ward off weeds, and return nutrients to the soil.