Rhubarb is one of the earliest crops we can harvest in the spring, and can be great when used in pies, cakes, in chutney or even salad dressing. We learned lots more about cooking rhubarb at our workshop with local home economist and cookbook author Sylvia Kong!
This hardy perennial comes back each year, and just keeps on giving. Ultimately reaching one meter in diameter, be sure to give new plants lots of space. Plant rhubarb in full sun in well-drained and nutrient rich soils. They are heavy feeders, so add compost to the soil every year or so.
The species name is Rheum rhabarbarum but we mostly grow hybrids (Rheum x hybridum). If you are purchasing a plant from the garden centre, there may be several varieties to choose from, but most of us have inherited a plant that has been in the garden for years or have replanted a chunk received from a friend or neighbour. Rhubarb plants can be split every five to six years if desired.
Technically rhubarb is a vegetable. Fruits are the plant parts that contain seeds, while the part of the rhubarb plant we eat is the petiole – the stem that connects the leaf to the crown. The leaves contain high levels of oxalic acid and should not be consumed. But contrary to commonly held beliefs, they are absolutely fine to go into our compost piles. The acid is quickly broken down by the soil microbes and is of no risk to plants that may be grown in the compost at a later date.
Rhubarb is an excellent hardy, low maintenance food plant that is easy to grow and is always a good producer. You can see some in the CKE Community Garden.
Happy Gardening!
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