Growing rhubarb is ever-so-easy. While most definitely a vegetable, this classic compost-lover is hailed as an honorary fruit in our household.
We were first inspired to grow rhubarb after seeing a massive planting of this underrated vege in the Edible Garden of the Hamilton Gardens late last year. Growing so prolifically with massive green leaves and ruby red stems, it was as much eye-candy as it was garden staple.
Planting by division
You can grow rhubarb by either planting seed or by dividing up chunks of the bulbous ‘crown’ from already thriving plants. Division is most definitely the fast track way to growth. If you are lucky to have a friend or neighbour with a plant and a blessing, a sharp spade will divide the crown nicely.
After a plea for rhubarb lovers to share their joy to no avail, we opted to buy our own chunk of crown. As first time rhubarb growers we hedged our bets: one ruby red stemmed variety from Trade Me and another from our local Mitre10. Both took exceptionally well.
How to plant
To plant dig a hole and bury the crown (with any buds pointing skyward) 3-4 inches below soil level. Rhubarb likes rich soil with lots of compost and lots of sun. It doesn’t do so well in sandy soils, so if your garden does well with carrots, you may need to dig in a bit more roughage into the rhubarb patch. I remember often rhubarb growing ‘wild’ and happily at home in the compost bin. Straw and compost helps retain moisture so the plant doesn’t dry out.
When planting from a chunk of crown, any sign of limp stems won’t last long after a day or two of generous watering. They are so fast growing, new stems literally appeared each week throughout summer.
Rhubarb leaves are poisonous so don’t try eating those (nor feeding them to the chooks or other animals).
When to harvest
We planted the crowns in November and by the end of January, the stems were mature and ready to harvest. Mind you, the crown did have a few stems on it already when we planted it, so it wasn’t ‘from scratch’.
When the stems are 10-15 inches long and as thick as a podgy thumb, they are ready to harvest. The colour of the stem doesn’t determine if they are ready (as some varieties are really quite green even when mature).
Don’t cut the stems off (as the left over stalk may rot and affect the crown), instead hold the stem firmly at the base and pull/twist and the stem will come clean away.
When just starting out (the first year of harvest) it is recommended not to strip the plant bare but to only take a few stems in the first year. This allows the plant to mature and then come year two, the stops are off!
If growing from seed, allow 2-3 seasons before harvesting.
Rhubarb, rhubarb, rhubarb
And what do you do with rhubarb you may well ask? The stalks are bitter, but stewed with sugar become a most delightful dessert treat or compote for your cereal and yoghurt, or the base on home-made savoury relish.
Check out my rhubarb recipes by using the RHUBARB tag!
May 10, 2016
Just btw, you really shouldn’t harvest stalks until after a year. The crown needs them to establish properly apparently.