Growing RhubarbRhubarb is a perennial vegetable plant, whose petioles, or stems, are used in a variety of culinary dishes such as pies and sauces. Rhubarb is a drought and cold resistant plant that is harvested in cool weather, during the spring. Warm temperatures end harvesting time for this plant. The plant breaks dormancy only when the temperature falls below 40 degrees Fahrenheit to stimulate spring growth, so growing rhubarb is most suitable in northern regions. Rhubarb plants can produce for ten to fifteen years, providing a bountiful harvest every year. Growing Rhubarb Grow rhubarb from roots, rather than seeds. Plant directly in the ground in late winter to early spring. Growing rhubarb from seeds is not suggested, as the plants do not have enough time to become established. Plant rhubarb in a full-sun area in rich, well-drained soil. Planting rhubarb in heavy soil, such as clay, will inhibit proper growth. Prepare the soil well before planting, since the plants will remain in this spot for many years. The plants thrive when treated with organic matter, so feed them by adding composted manure to the growing bed every spring. Keep the plant evenly watered, not letting it dry out and not overwatering. Mulching with composted manure will help keep the moisture levels even. Space the plants at least 36 inches apart to avoid crowding. Plant the root 2 inches deep with the crown bud facing up. Growing in raised beds prevents rotting of the crowns of the plants. Fertilizing Fertilize rhubarb by adding one cup of a 10-10-10 fertilizer every spring, which adds nitrogen, potash and phosphate to the soil. To maintain moisture and keep prime soil acidity at a pH of 6.0 to 6.8., add composted manure to the plant at the end of the fall season. Harvesting Rhubarb should not be harvested until the second season after planting to allow the plant to become strong and healthy. Harvesting takes place in either May or June, depending on location. You want to harvest rhubarb before it goes to seed and the seeds change colors. Harvesting is done when the stalks are firm, by cutting them to the soil line. Harvest only the stalks, not the leaves. Rhubarb leaves are poisonous if ingested in large quantities and should not be eaten. Snap the stalks off of the plant, at the soil line, rather than cutting them, leaving at least 2/3 of the plant intact at any one time. Preserve your rhubarb petioles by either drying, refrigerating or freezing them. Rhubarb can also be canned and stored. Growing rhubarb in the home garden will provide years of harvests for very little effort. This easy care vegetable makes a delicious addition to the perennial vegetable garden. Return from Growing Rhubarb to Vegetable Plants Return to Starting a Garden Home |