Rhubarb · 'Farmers Market'

Polygonaceae · Rheum

Characteristics

Perennial

The basics

Position: Part shade, Full sun
Soil: Moist, well-drained

Position

Sowing Seeds

Sow in Spring, Summer
Technique: Direct, Raise seedlings

Depth: 12 mm Width: 50 cm Rows: 70 cm

Germination

7 to 14 days at 20 to 23°C
Maturity 365 days

Care

Mulch generously with a heavy layer of straw to retain moisture and discourage weeds.
Remove seed stalks as soon as they appear, as they will only drain energy from the plant that could otherwise be used for producing stalks or roots.
In autumn, remove all plant debris. Once your ground freezes, it’s best to cover rhubarb with 2 to 4 inches of organic mulch, preferably well-rotted compost. By adding nitrogen to the soil, you’re preparing the rhubarb plants for a good spring season.

Feed

Feed in Spring
Apply a light sprinkling of a fertilizer (10-10-10) when the ground is thawing or has just thawed.

Common Problems: Bacterial spot leaf, Bolding, Snails and slugs, Overcrowding

Harvest

Rhubarb stalks can be stored short term in the fridge. For longer term storage, rhubarb can be canned or frozen.
Rhubarb stalks are ready to harvest when they are large enough to eat. Harvest the outside stalks first, leaving some in the centre of the plant for future growth. Harvest individual stalks by pulling and twisting them gently from the base to separate them from the plant. Cut off the leaves and dispose of them in the compost or green waste. Warning! Do not eat rhubarb leaves, they are toxic.

Storage:

Rhubarb stalks can be stored short term in the fridge. For longer term storage, rhubarb can be canned or frozen.

Journal

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