How to Grow Rhubarb
Rhubarb is an interesting plant, and a must-have if space in the
garden allows. The earliest records of rhubarb date to 2700 BC in
ancient China, where it was used for its medicinal properties. Many
varieties of rhubarb exist, but all are grown basically the same way.
Rhubarb prefers full sun, but can grow in dappled shade. Rhubarb
prefers a moderate amount of water. Usually spring and summer rains
provide all the water rhubarb needs. (If the leaves appear to droop,
it's time to water.) The plant can grow up to four feet around,
depending on the variety grown. Rhubarb is a perennial plant, meaning
it comes back year after year. The leaves and stalks die back in cold
weather in cold climates, but leaves remain green in warmer climates.
Rhubarb performs best and grows bigger when grown
in the ground, but can successfully be grown, and overwintered, in a
large pot. If grown in a large pot, the pot should be brought inside to a
dark, cool area such as a basement or garage for the winter so that the
roots do not succumb to winter damage.
Rhubarb
is most easily propagated by dividing the rhizome of the plant but can
also be grown from seed. Typically, unless the plant is being used to
grow seed, the seed heads should be cut off to allow for more energy to
be used producing stalks.
Rhubarb is harvested typically in Northern states in May, June, July,
and August. Pull the stalks from the bottom
of the plant. If stalks are ready to be harvested, they will snap off
easily. Cut or tear off the leaves, as the leaves contain a fair
amount of oxalic acid, which is poisonous. The stalks themselves
contain much lesser concentrations of oxalic acid and are safe for
people to ingest. Rhubarb leaves are good for use either near the
rhubarb plant or in other parts of the garden to snuff out weed seeds
before they develop into full-grown plants. Simply place the leaves on
bare soil and leave them. The rhubarb leaves are easily broken down and
provide essential nutrients to the soil.
Rhubarb stalks can be frozen, dried, and even
canned. Though rhubarb is most commonly used to make pies and tortes,
rhubarb can also be used to make muffins, sauces, cookies, jam, and
even wine. Freezing is the most common preservation method. To freeze
rhubarb, wash the stalks and cut them into one-inch pieces (or smaller,
depending upon the intended use). Boil the pieces for about five
minutes, then immediately place them in a bowl of ice water for five to
ten minutes. Place the pieces on a towel to dry for at least an hour,
then place them into a freezer bag and put the bag into the freezer.
Rhubarb is a highly recommended plant for the home garden. While
technically a vegetable, its tart, slightly sweet taste makes the use
most resemble a fruit.
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Comments
Love rhubarb, my Mother grows it NY, but in GA I can't.
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