Product Description:

This one has been a favorite in American gardens for generations. A great tart cooking rhubarb, the greenish 12–14 inch stalks never get bitter. Reputed to have the lowest concentration of oxalic acid. Plants grow to 24 inches tall and are quick to mature. Try combining with strawberries in a dessert soufflé.
Soil Temp for Germ 70°F
Seed Depth ⅛–¼"
Days to Emergence 6–18
Soil Temp for Transp 45°F
Plant Spacing 3–4'
Row Spacing 4'
Fertilizer Needs High
Minimum Germination 50%
Seeds per Gram ≈ 60
Seed Life 2 years

Rheum rhabarbarum Treated as a fruit, this vegetable was used medicinally long before it was popularized in tart desserts and sauces, and is packed with vitamin K, fiber, and antioxidants.

• 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

• Start seed indoors 6-8 weeks before last frost
• Up-pot after seedlings are up and growing well, taking care not to disturb the roots
• Dig a narrow trench and plant 3-4 feet apart
• Keep the growing point 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, allowing the plant to become well established
• Harvest by pulling rather than cutting
• Harvest from the bottom, stalks should be at least 10 inches
• Don't remove more than half the stalks in a summer to allow the plant to build up food reserves
• Cut off flower stalks as they emerge
• Fresh rhubarb stalks can be stored 2-3 weeks at 33°F and 90-95% relative humidity