Rheum are hardy perennials that are often used for cookery; they are large plants that can reach from 90 cm to 2.5 m in size.
Rheum has large toothed leaves and carry small white flowers atop edible stalks.
Some common names for Rheum are Rhubarb and Sorrel Rhubarb. If you are planning to grow Rhubarb for use in cooking then it is best to grow from rootstock as these will provide better flavour than seed grown rhubarb.
The Rhubarb stalks can be harvested from the second year of growth onwards and should not be harvested later than July.
Rheum (Rhubarb) by OliBac.
It is best to grow Rhubarb from root stock if you plan to use them for culinary puproses; these should be planted bout 3 to 5 cm deep. If growing Rhubarb and other Rheum members as decorative plants then they can be grown from seed. Plant the seeds about 6 mm deep about a month before the last frost of spring is expected. Rhubarb can be very big plants so grow them from 40 cm (small varieties) to 1.5 m (larger Rheum members).
Rhubarb can grow in either sunny or partially shaded parts of the garden and prefers a rich and moist soil; it is important that the soil that Rheum species grow in is very deep.
If starting Rhubarb off indoors then do so about 2 months in advance (plan to plant out in late autumn, or before the last frost of spring). It should take from three to six weeks to germinate at 15 to 18 degrees Celsius.
To grow Rhubarb and other Rheum species successfully takes a little effort. They should be fertilized every two weeks with a weak fertilizer solution. Apply a mulch to protect them from heat, and water frequently to keep the soil moist. If you require more Rhubarb plants then they can be propagated by division in the spring.
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