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Product Review
- Victoria Rhubarb Seeds - Heirlooom Rhubarb is an extremely hardy perennial vegetable, that is very easy to grow. It is winter hardy, and drought resistant. Even a beginner gardener can manage to produce a healthy, tasty crop of rhubarb!
- About Victoria Rhubarb: This heirloom variety of rhubarb comes from horticultural expert Joseph Myatt of Manor Farm in Deptford, England. Mr. Myatt introduced Victoria rhubarb in 1837, to honor England's beloved queen; rhubarb immediately became an extremely popular dessert inspiration in the fashionable circles of Britain. The Victoria rhubarb strain, which soon made its way across the ocean, is also responsible for the American culinary tradition of rhubarb.
- Victoria Rhubarb Germination: About two months before the last expected spring frost, start the rhubarb seeds indoors. Soak them for several hours then plant two seeds per peat pot; keep them warm until germination, then clip off the weaker seedling. When the outdoor temperature reaches an average of 45 degrees F and no lower than 32 degrees F at night, transplant the seedlings. Plant them 3-4' apart in rich soil and full sun.
- Saving Victoria Rhubarb Seeds: Rhubarb readily produces seed on stalks that are left to mature. Harvesting some of the stalks on the plant will not harm the development of the seeds. When the seed heads grow dry and brown, remove them before they shatter; the seeds are very light and fly away easily. Remove the seeds from the stalk and spread them out in a protected place until they have completely dried. Store the seeds in a cool, dry place.
- Growing Victoria Rhubarb Seeds: Moisture is exceptionally important to developing rhubarb, since the stems have a high water content. Keep the soil moist and weeds controlled by mulching around the plants. When flowers appear, remove them to concentrate the plant's energy and growth on the stalks. Harvesting Victoria Rhubarb: Avoid harvesting rhubarb in its first year of growth, to allow the plant to develop full strength and maturity. Harvest lightly in the second year and fully in the third year. To harvest the stalks, grip the stalk near its base and give it a twisting pull. Removing the entire stalk rather than cutting it actually allows for new stalks, increasing production; this method also prevents rot and disease from developing. Keep in mind that the leaves of rhubarb are mildly poisonous.
