How to plant, care for the rhubarb and when to harvest.
For lovers of rhubarb and the classic dish that it is traditionally turned into - rhubarb crumble - a patch of this winter hardy frost-resistant vegetable in your garden can mean delicious and nutritious stalks for years to come.
It is the perfect crop for the first-time gardener, as it needs little care once it has been planted and will produce succulent stems season after season for up to 10 - 15 years.
It is the perfect crop for the first-time gardener, as it needs little care once it has been planted and will produce succulent stems season after season for up to 10 - 15 years.
Soil conditions for growing rhubarb
Rhubarb can be cultivated in any type of soil, yet the best results are obtained in a deeply dug, fertile soil that is well-draining, has a pH of around 6.5 - 7 and is rich in organic matter.
Climate conditions for growing rhubarb
Although the rhubarb plant can withstand a frosty climate, during this cold period of time the stems lie dormant; however, the low temperature is essential and does stimulate the plant to re-grow and produce sturdier and stronger stalks in spring.
The rhubarb plant should be planted in an open spot that receives plenty of direct sunlight, although a partially shaded area is also possible.
The rhubarb plant should be planted in an open spot that receives plenty of direct sunlight, although a partially shaded area is also possible.
Soil preparation
The soil should be prepared at least a month before planting the rhubarb. Ensure that plenty of well-rotted organic material is added and that all stones and weeds are removed.
Planting the rhubarb
Rhubarb can be planted from seed, yet it is a lengthy process that can take up to 3 years, and there is no guarantee that the seeds will grow into healthy stems.
Gardeners in general buy plants that are already one year old and cultivate them instead. These plants are called "crowns" and are already established and healthy.
The rhubarb crowns should be planted into the ground in February or March. Dig a hole that is slightly bigger than the plant and place the crown into the ground with the roots facing down. The top of the crown should reach a position at about 2.5cm (1 inch) from the surface. Cover the crown with soil and firm down. Water well if the conditions are dry.
Plant the crowns in rows with approximately 90cm (3ft) between plants.
When the rhubarb shoots appear, mulch around the stems but not on top of them. The mulch will suppress any weeds and keep the soil moist.
Gardeners in general buy plants that are already one year old and cultivate them instead. These plants are called "crowns" and are already established and healthy.
The rhubarb crowns should be planted into the ground in February or March. Dig a hole that is slightly bigger than the plant and place the crown into the ground with the roots facing down. The top of the crown should reach a position at about 2.5cm (1 inch) from the surface. Cover the crown with soil and firm down. Water well if the conditions are dry.
Plant the crowns in rows with approximately 90cm (3ft) between plants.
When the rhubarb shoots appear, mulch around the stems but not on top of them. The mulch will suppress any weeds and keep the soil moist.
Caring for the rhubarb plant
Once the rhubarb plant is established it requires little care.
It should be watered during the summer months if the conditions are dry and weeds should be removed by hand in order not to disturb the plant.
Remove the little flower heads as soon as they appear in late-spring, and apply a light fertiliser at this time. After this, mulch around the plants with well-rotted organic matter such as manure or compost.
It should be watered during the summer months if the conditions are dry and weeds should be removed by hand in order not to disturb the plant.
Remove the little flower heads as soon as they appear in late-spring, and apply a light fertiliser at this time. After this, mulch around the plants with well-rotted organic matter such as manure or compost.
Harvesting the rhubarb
The plant should be left for the first year to develop, strengthen and grow. Stems can be picked from 18 months onwards. As soon as the leaves have fully opened during the second year pull 3 stems from each plant. Choose the largest stems that are the most developed and ensure that there are at least 3 - 5 stalks remaining. The following year, more stems can be pulled and so on in subsequent years.
Harvesting should take place between May and August and the stems should be cut or twisted from the base of the plant. The leaves of the plant should be removed and discarded and under no circumstances should they be eaten due to the fact that they contain high levels of oxalic acid which is poisonous to humans.
Harvesting should take place between May and August and the stems should be cut or twisted from the base of the plant. The leaves of the plant should be removed and discarded and under no circumstances should they be eaten due to the fact that they contain high levels of oxalic acid which is poisonous to humans.
Dividing the rhubarb plant
When the rhubarb crown reaches its fifth year, it is possible to dig it up whilst it is dormant and split it into 4 or 5 separate crowns. This can be done with a spade, and for the best results try to ensure that each crown contains an "eye" in the centre. Carry out this process every 5 years to ensure a sturdy and healthy plant.
Forcing the rhubarb
In order to provide an early harvest of sweet and tender stems in just a matter of four weeks, the rhubarb crowns may be forced. This requires the crowns to be covered with a pot, container or piece of drainpipe sealed at the top with a lid, so that all light is excluded and a warmer temperature is created that stimulates a quick growth. The forced rhubarb stems may be harvested once they reach the top of the container.
As the rhubarb plants continue to develop, the stems become slightly tougher and the vegetable itself acquires a more acidic taste.
As the rhubarb plants continue to develop, the stems become slightly tougher and the vegetable itself acquires a more acidic taste.
