The thick reddish green stalks of rhubarb are used in pies, sauces and preserves. Its tart flavor combines well and is often mixed with strawberries. Commonly started from roots, rhubarb can also be grown from seed. It can also be grown in a permanent location in the landscape for its ornamental value.
Special Directions for Short Season Climates
SOWING: : Seeds can be started in
spring, in a selected permanent location. Cover seeds with 1/4 inch
soil firmed down.
THINNING: Thin plants to their desired location, 3 to 4 feet apart.
GERMINATION: Approximately 2 weeks. Keep soil moderately moist during germination.
Ed's Special Advice
Do not harvest stalks the first year, and use only sparingly the second. Harvest outer stalks throughout the spring, pulling base of stalk from plant without cutting and discard leaves. Pick out seed heads as they form.
Eat only stalks! Rhubarb leaves are poisonous if eaten