Rhubarb is a group of fleshy perennial grown for their edible, often vibrantly colored, stalks that are harvested in spring. Flowering does not affect the harvest, and can simple be removed as desired. Grows best in full sun and well-drained, fertile soil. It has a celery like texture but sour lemon-like taste when raw, so is often cooked with lots of sugar which gives it a taste of green apple with hints of celery.
Note: only the stems of Rhubarb are edible- and if the plant freezes while growing, do not eat the stalks at all, as the leaf toxics may travel down to them.
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Type:
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Perennial
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Height:
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2' - 3'
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Spread:
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2’ - 4'
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Spacing:
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3'
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USDA Hardiness Zone:
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3 - 8
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Culture:
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Full Sun, Part Sun
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Bloom Color:
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N/A
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Season of Interest:
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Spring
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MAINTENANCE NEEDS: Low Maintenance. No serious pests or diseases. In areas worried about freezes, it is best to grow in either a container or greenhouse.
LANDSCAPE USES: Accents or Group Plantings, Borders, Wildlife Garden, Edible Garden, and Containers.
COMPANION PLANTS: Cucumber, Strawberry, Chives
IMAGES: The Roaming Picture Taker, Rhubarb, Staffordshire, (2) Vivian Evans, Rhubarb rhubarb, (3) David Morris, April 22 - rhubarb
*As plants have ranges in appearance they may not appear as the images shown.
