Growing
Rhubarb likes a fertile, well drained soil with plenty
of
organic matter in full sun
As a child I remember rhubarb use to thrive near the
compost bin
so they
love rich
organic matter.
Keep plants well watered through the dry periods, but not
too much
water as
a rule
Rhubarb prefers a cool climate and will withstand cold
winters.
Prior to planting, blend in compost and or rotted manure
to the soil.
It can be grown two ways, from seed or by dividing existing
plants.
Division is the best and quickest option, divide by splitting the crown
with
a spade.
Plant the divisions about 1 metre apart with the buds just below soil
level.
Allow the plant to establish and wait patiently until year two for a decent
harvest.
Any flower heads growing from your rhubarb plant should be cut out
immediately.
Established clumps will have to be trimmed every 4 to 5 years or when the
stalks
start to get small and spindly or when
the crown is visibly crowded. This
will help the
plant to keep growing nice thick stems. This is done by digging
around
and trimming the crown down to half a dozen buds.
The large green leaves take a lot of water from the plant and lack of water
can cause spindly, weak stems.
Apply a general well balanced fertiliser once a year in the spring.
Harvesting
Pick when the stalks are
thick enough
Larger stalks can sometimes taste bitter and become woody.
When harvesting, grasp a stalk firmly close to the ground. Twist and pull
the stalk and it should break free of the plant.
Do this carefully as you don’t want to break off new shoots while you are
picking your crop.
If you can’t twist the stems off easily cut the stems off as close to the
base of the plant as possible.
Compost the leaves or discard, do not feed to animals or chickens as they
are poisonous.
Storing
The stalks will wilt rapidly so try to pick the
crispiest ones.
The crispness can be restored by standing the stalks in a jar of cold water.
They can be kept in the refrigerator for several days in this manner but
they will quickly become mushy
The best way to preserve Rhubarb is to freeze it; wash the fresh stalks
thoroughly then slice them into pieces approximately
3cm long and pack in
freezer bags.
Cooking
Click to The Kitchen: Rhubarb
My Rhubarb Patch
