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Rhubarb Root, Victoria

Rheum x hybridum
Regular price $9.99
Regular price Sale price $9.99
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Product Information Chevron Down Chevron Forward

Rhubarb Victoria produces bright green stalks with red accents, that are crisp and firm with a tart taste.

A very easy and rewarding plant to grow.  Not tough, or stringy making it ideal for cooking and baking.

Hardiness zones:  2 to 9
Ships as dormant bare-root.

Spring planting:  this item starts shipping in April (providing the outside temperature is above freezing) through to May

 

  • Quantity per Package: 1
  • SKU: 140888
Growing Information Chevron Down Chevron Forward
Grow best in
Grows
Best In:
Full Sun
Water needs
Water
Needs:
Average 2.5 cm (1") per week
Days to maturity
Days to
Maturity:
Early Spring
Growing height
Growing Height:
1 m (2-3')
Key Features Chevron Down Chevron Forward
  • Plant Type: Fruit
  • Botanical Name: Rheum x hybridum
  • Plant Lifecycle: Perennial (comes back every year)
  • Color: Red, green
  • Water Needs: Average 2.5 cm (1") per week
  • Hardiness Zone(s): 2 to 9
  • Flavor: Tart flavor
  • Tolerance: Drought tolerant|Cold hardy
  • Companion Planting: Onions, garlic, strawberries, beans, members of the brassica family (cabbage, kale, broccoli, cauliflower, turnips, etc)
Instructions Chevron Down Chevron Forward
    Growing Instructions:
    • Rhubarb is shipped as dormant bare-root divisions and it is important that they be planted promptly upon arrival.
    • Plant rhubarb in a warm sunny location in fertile, well-drained soil that is rich in organic material. Ideally, the location should receive at least 6 hours of sunlight during the day. To increase organic matter, work 5-8 cm (2-3") of well-rotted manure or compost into the top 15-20 cm (6-8") of soil prior to planting. Good drainage is absolutely necessary as rhubarb will rot if kept too wet.
    • It is a good idea to soak the root(s) an hour or so before planting. Soaking will hydrate the root and reduces the stress associated with the drying of soil around the roots after planting.
    • Loosen the soil and dig a hole approximately 25 cm (10") deep and wide. If the ground is hard or clay-like, loosen the sides and bottom of the hole so the roots can spread and establish. You can add in soil additives such as well-rotted manure or compost at this time.
    • The opposite end of the roots is the crown. Plant the rhubarb so the crown is 5-7 cm (2-3") below the soil surface. Once the root is in position, back fill the hole with soil and lightly tamp the soil over the newly planted root to remove any air pockets. Water thoroughly.
    • Water needs: Generally plants require 2.5 cm (1") of water per week to be healthy. This can come from rain or self-watering. Deep and less frequent watering is best to promote long roots. Newly planted roots, may need a bit more in hot weather.

    **Not ready to plant? If you are not able to plant the root(s) upon arrival, open the package and check if the peat moss, or other packing material is moist. If it is barely damp, or dry, add a little room temperature water and close the package and place in a cool (not freezing), dark location. If longer than a few days, remove the root(s) and plant in a container with moistened potting mix and place in a cool (not freezing), dark location. Storing the roots for an extended period of time can reduce their viability.

  • Planting Depth: 5-7 cm (2-3") below the soil surface
  • Plant Spacing: 1-1.2 m (3-4')
  • Row Spacing: 1-1.2 m (3-4')
Suggestions Chevron Down Chevron Forward
  • Rhubarb can be hard to find in the frozen food section in grocery stores. Freeze chopped rhubarb to enjoy in baking during the winter.
Growing Suggestions:
  • Do not harvest rhubarb the first year. Harvest lightly (a few stalks per plant) the second year. This allows the plant to become strong and productive. In the third year, you may harvest stalks that are 2.5 cm (1") in diameter.
  • As stems get shorter and thinner, stop harvesting for the season. Leave the remaining stalks to make food for the crown and next years production. Harvest by holding the stalk near the base and using a pulling and twisting motion, snap the stalks at the base. You may use a sharp knife to cut stalks. Cut as close to the base as possible without damaging the crown.

**Caution: Never eat rhubarb leaves as they are toxic. **

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