Rhubarb, a perennial plant that can be used for both medicinal purposes and in the kitchen, makes a great addition to the vegetable patch. Here are a couple things to keep in mind when planting rhubarb.
Staying power
A rare vegetable perennial well suited to cool climates, rhubarb plants live for a long time. A well-tended rhubarb plant, started from seed or a root crown, can be harvested from for decades. ‘MacDonald’ has bright red stalks and excellent flavor, while ‘Starkrimson‘ is less acidic and prized for its sweetness and deep red color.
Prune rhubarbs
For a heartier harvest, prune rhubarb flowers as soon as they form. The ornamental spikes— prized for their beauty by some gardeners—draw nutrients from the edible stalks.
When to harvest
Rhubarb stalks are ready to pull when they are 1 to 1.5 feet (30 to 45 cm) long. The newly developing stalks of the deepest red usually have the best flavor. Pulling season is over when emerging stalks stay small.
Spare the knife
When harvesting, never cut a rhubarb stalk off the plant. Doing so will cause the remaining stub to bleed and will invite rot. Instead, hold the stalk near the base and give it a slight twist as you pull it away.
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In order to maintain a healthy crop, prune rhubarbs as soon as they form.
