Rhubarb

Rhubarb (Rheum rhabarbarum)

Rhubarb is a hardy, perennial vegetable prized for its thick, tart, and colorful stalks. Often referred to as the “pie plant,” it is one of the first harvests of the spring. While the stalks are delicious when cooked with sugar, it is critical to remember that the large, umbrella-like leaves are toxic. Rich in Vitamin K and calcium, rhubarb adds a unique zing to any garden and kitchen.

Companion Planting:

Rhubarb grows exceptionally well near strawberries, onions, and brassicas (like kale or cabbage). It also benefits from being planted near columbine and garlic, which can help deter pests. Avoid planting it near dock (Rumex), as they are distant relatives and can share similar pests like the rhubarb curculio beetle.

Care Tips:

• Planting: Choose a permanent spot with full sun and very rich, well-drained soil. Rhubarb is a “heavy feeder,” so digging in plenty of compost or aged manure before planting is essential.

• Watering: Provide deep, regular watering, especially during dry vasara spells. Mulching with straw or compost helps retain moisture and suppress weeds.

• Support: No support is needed. The plant grows in a large, dense clump with sturdy stalks that hold up the heavy leaves.

• Harvesting: Do not harvest any stalks during the first year to let the plant establish. From the second year onwards, harvest by grasping the stalk near the base and pulling it away with a gentle twist. Always leave at least one-third of the stalks on the plant to ensure its survival.

Important Note: Rhubarb leaves contain high concentrations of oxalic acid, which is toxic to humans and pets. Always trim the leaves off and compost them (they are safe for the soil) before using the stalks.

Fun Fact: In parts of England, there is a “Rhubarb Triangle” where rhubarb is “forced” in complete darkness. This process makes the stalks grow faster, sweeter, and more tender!