(Rheum rhabarbum) Central Asian native that
has been grown in Europe for centuries, for
medicinal and food use. At its best in cooler
summers with cold winters, but can be grown
in warmer climates with some afternoon shade.
Seeds are started indoors or outside in a nursery
bed, and transplanted to their final location.
Mature rhubarb plants are quite large, so space
them at lest 2 feet apart. Requires rich soil and
ample moisture. Harvest the succulent stalks
starting the second year.
COOK IT! Rhubarb Recipes HERE
(Perennial) This variety was offered in 1856. Thick stalks are popular...
A wonderful English heirloom that produces stems that are greenish-red...