Rhubarb
Rheum × hybridum
Rhubarb is a hardy perennial grown for its thick, tart, pink or red leaf stalks, cooked in pies, crumbles and jams. A single crown can crop for 10 years or more in cool climates.
Photo: Dieter Weber (User:Uellue) · CC BY-SA 3.0, via Wikimedia Commons
Essential Care Requirements
Light
Full sun, Partial sun
Watering
Moderate
Water in dry weather; keep the soil moist but not waterlogged.
Soil
Deep, rich, well-drained soil with plenty of manure; pH 6.0–6.8.
Temperature and humidity
-30–30 °C · Moderate humidity
Feeding
Mulch with well-rotted manure every winter and feed after harvesting.
Pruning and propagation
Propagate by division
Remove flower stalks as soon as they appear.
Only the stalks are eaten. The leaves contain high levels of oxalic acid and are poisonous to people and pets.
Top Cultivation Tips
Pull, do not cut, stalks from the base.
Do not harvest in the first year.
Stop picking by midsummer to let the crown recover.
Needs a cold winter; struggles in hot climates.
Common problems
Leaf spot
Fungal or bacterial infections that cause brown, black or purple spots on leaves, often with a yellow halo, leading to early leaf drop.
How to treat it →DiseaseRoot rot
Roots decay in waterlogged soil, so the plant wilts and yellows even though the soil is wet.
How to treat it →PestSnails and slugs
Night-feeding molluscs that chew ragged holes in leaves, seedlings and soft stems, especially in wet weather.
How to treat it →
