The easy guide to rhubarb

Rhubarb (Rheum rhaponticum)


Psalms 106:22 Wondrous works in the land of Ham, and terrible things by the Red sea.





Is a perennial
The leaves are dark green in color
The leaves are poisonous
The leaves contain oxalic acid which is toxic
Temperate and cold districts are the best climates
The sweetness of rhubarb varies depending on the age of stems
It yields about 4-13kg per 3m(10ft) row
Rhubarb is grown by itself in a seperate bed
Is an ingredient in pies, desserts and crumbles
The roots of rhubarb have been used in chinese medicine
Rhubarb as a companion can be grown with parsley
Rhubarb crowns can be purchased to get an earlier crop

How to Grow

Sow or plant Spring, Autumn and Winter
In full sunlight to half shade positions
Sow seed 2.5cm(1in) deep and 15cm(6in) apart
Place plants 75cm apart in rows 30cm(12in) apart
Keep well watered
Liquid fertiliser helps plants














Harvesting

The leaves are poisonous do not eat them
The stems are harvested when they are red or pink
It's best to harvest half of the stems so that the plant continues
















Varieties

Sydney Crimson - A tall variety that grows 3 feet high
Victoria - Stalks up to 60cm long
Wandin Winter - Grows well all year


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