Home Gardening 10 secrets for planting and growing Rhubarb in your garden

10 secrets for planting and growing Rhubarb in your garden

by Eva

10 secrets for planting and growing Rhubarb in your garden

Rhubarb belongs to the Polygonaceae family. It is a perennial plant that is grown in the garden for its green, red, and sometimes yellow petioles, and which has a pleasant slightly acidic taste in baking. As it is a luxuriant plant, it is very decorative and occupies a small corner of the garden very easily.

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Rhubarb is a perennial plant that is grown for its tart, edible stalks. The stalks can be eaten raw or cooked, and are often used in pies, tarts, and other baked goods. Rhubarb is high in vitamin K and has a high level of antioxidants. It is also a good source of dietary fiber and is low in calories.

Here are some tips for cultivating rhubarb in the garden:

Choose a sunny spot in your garden with well-draining soil. Rhubarb prefers a pH between 6.0 and 6.8.

Plant your rhubarb crowns in the early spring, as soon as the ground can be worked.

Space your plants about 3-4 feet apart, with the crowns about 1-2 inches below the soil surface.

Water your rhubarb regularly, especially during dry spells. Avoid getting the foliage wet, as this can encourage fungal diseases.

Mulch around the base of your plants to help retain moisture and suppress weeds.

Fertilize your rhubarb once a year with a balanced fertilizer, such as a 10-10-10 or 20-20-20 formula.

Pinch off any flower stalks that appear, as this will help the plant focus its energy on producing healthy foliage.

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Protect your plants from extreme cold by covering them with a thick layer of mulch or straw in the winter.

Divide and replant your rhubarb every 3-5 years to keep it healthy and productive.

Harvest your rhubarb by gently pulling on the stalk, and twisting it slightly to break it off at the base. Don’t harvest any stalks the first year after planting, and limit your harvest in subsequent years to encourage healthy growth.

 

 

 

 

 

 

 

 

 

 

 

 

 

Images via: Canva & Ecosia

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