Rhubarb

Rhubarb (Rheum x hybridum) is a Yorkshire favourite, a hardy perennial grown for its tart, pink-red stalks. The leaves are toxic and should never be eaten.

Rhubarb can be stewed, baked into crumbles and pies, and made into cordial or jam. A useful thing to know is that rhubarb is full of oxalic acid, which is poisonous but also great for removing rust stains.

Plant the crowns in rich soil and sunny areas and be sure to mulch it well. Don’t harvest in the first year, as the plant needs to be allowed to establish itself properly. Cut away old leaves when the foliage dies back naturally in autumn.

It’s best to plant rhubarb crowns in autumn or early spring, up to the beginning of March.

You can pull stalks from April to June, though the forced varieties can be pulled from February. Be sure to stop by midsummer to let the plant recover.

Our planting guides are designed to help you get the best from your fruit, vegetables, and herbs. Every garden is unique, so growing conditions, weather, soil, and climate can affect results. Use this information as a helpful guide, and adapt it to suit your local conditions and gardening experience. Happy growing!