Rhubarb
A traditional spring favourite, grown for its tangy, edible stalks. A long-lived perennial that provides a reliable harvest year after year with minimal effort.
Rhubarb (Crown)
£8.99 in the shop
Calendar
Sow
Rarely grown from seed; buy crowns or divisions
Plant out
Autumn or Spring
Harvest
April – July (wait a year after planting before first harvest)
Conditions
Sun
Full sun to partial shade
Water
Keep consistently moist, especially in dry spells. Established plants are fairly drought tolerant.
Soil
Deep, rich, well-drained, fertile loam, pH 6.0–6.8
Spacing
75-90cm (30-36 inches) between plants
Containers
Yes, in very large pots (min 50-60cm / 20-24 inch diameter) but may be less vigorous.
Indoors
Not suitable for indoor growing, but can be 'forced' for earlier harvest in spring.
Care and harvest
Feeding
Annually in late winter/early spring, apply a generous mulch of well-rotted manure or compost around the crown.
Pruning
Remove flower stalks as they appear to direct energy into stalk production. Tidy up dead leaves in autumn.
Harvesting
Pull (don't cut) stalks when they are 20-30cm (8-12 inches) long. Do not harvest all stalks; leave at least 2-3 per crown. Stop harvesting in July.
Storage
Refrigerate stalks for up to 2 weeks, or chop and freeze for longer storage. (Leaves are poisonous).
Good companions: Roses, Strawberries, Beans