Rhubarb needs an annual cold period to break its dormancy and may not do well in areas that cannot provide this. As a perennial, once planted – and provided its (modest) needs are met – it will reward you by growing bigger and stronger each year, producing ever more succulent stems for you to eat.
October-April is an excellent time to start growing rhubarb. Much the easiest way to start is with a rootstock section, or “set”. Each set must have at least one growing tip, or “crown”, and preferably more. Select an open site with moist, free-draining soil; avoid frost pockets and waterlogged sites. Plant each set at least 75-90 cms. (30-36 in. ) apart; rows should be 30 cms. (12 in.) apart.
Alternatively, rhubarb seeds are available, but these do not always come “true” – they may produce plants of a different type from the parent cultivar. They should be planted in modules in February and planted out in May in most areas of Britain.
Rhubarb will thrive in large pots or other containers on a terrace or balcony. Attractive in habit, its large glossy leaves held gracefully above thick red, pink or green stems, rhubarb can be very ornamental. However, container-grown plants must be fed and watered meticulously as containerised compost dries out quickly and the store of nutrients is finite. Unless the containers are exceptionally large, place only one plant in each.
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Whether planting in the ground or in a container, incorporate plenty of organic matter (well-rotted or blended manure, all-purpose compost or garden compost will do) into the soil to feed the plants and retain moisture. Plant with the crowns just showing above the soil and mulch with more organic matter, without burying the crowns.
Keep the soil weed-free and moist, applying sulphate of ammonia to the surface in summer to promote growth. Remove yellowing leaves to prevent adjacent plants smothering one another.
Rhubarb can be harvested throughout spring and summer when the stems are at least 23-30 cms. (9-12 in.) long. Remove stems cleanly by inserting your thumb between the stem you are harvesting and its younger neighbour in the plant’s centre and pull firmly between thumb and forefinger. Leaves are poisonous and should be discarded. Do not put rhubarb on the compost heap as it may harm beneficial organisms.
Resist harvesting during the first year and remove only a third to a half of the stems each time, to allow the plant to continue growing. Harvesting should cease around August to allow plants to recover before winter.
Rhubarb can be “forced” for early harvest, producing tender stems a few weeks earlier than normal.
In midwinter, when the plants’ dormancy has been broken after a cold spell, cover them with ornamental forcing jars (or upturned boxes, buckets or large flowerpots) and leave in place until the stems are as tall as the covers before harvesting them. Do not harvest from forced plants later in the season; instead, allow them to replenish their energy reserves for the following year.
By following a few simple rules, you can grow rhubarb easily, even in a confined space. Happy growing – and happy eating!
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