Rhubarb

Rheum rhabarbarum

Culture
• Prefers an open, sunny place and fertile soil
• Dig in lots of compost or well-rotted manure
• Turn the soil as deeply as possible as it will help the roots grow deeper

Transplanting
• Dig a narrow trench and plant 3-4 feet apart
• Plant root division so that the growing point is just at the soil surface
• Add compost and 1 cup of TSC's Complete fertilizer around each plant in the early spring every year

Insects & Diseases
• Consult your local county extension agent for specific problems

Harvest & Storage
• We suggest not harvesting the first year and harvesting sparingly in the second season, allowing the plant to become well established
• Harvest by pulling, rather than cutting, by grabbing the base of the stalk and gently twisting while pulling away from the plant
• Harvest from the bottom, stalks should be at least 10 inches long and at least ¾ inch in diameter
• Don't remove more than half the stalks in a season to allow the plant to build up food reserves. Stop harvesting by midsummer (July), or sooner if stalks become thin
• Cut off flower stalks as they emerge
• Fresh rhubarb stalks can be stored 2-3 weeks at 33°F and 90-95% relative humidity. Store in a covered container or wrapped in plastic or foil
• Freeze rhubarb by cutting into chunks and storing in a resealable plastic bag or a sealed container for up to one year