Of edible growing in our yard, the rhubarb needs the least attention and produces fruit for the maximum period of time. The tart flavour is delicious in many recipes such as fruit drinks, canned fruit, muffins, jams and jellies, in addition to many desserts including sodas. Additionally it is a great choice to add to other fruits in any of the recipes already mentioned. Rhabarber grows wild throughout the prairies, flourishing from the chilly climate. Growing rhubarb is easy since it’s a very hardy perennial which can last for decades with very little care.
It begins with chunks of origin or crowns, available in either green or red varieties. The color denotes the colour of the stalks which will be produced, together with the reddish generally becoming more desirable as the flavour is sweeter. Roots obtained from somebody else’s established, split plant, will be in full production sooner than those simply bought. For the first three decades, plenty of the energy that the plant has should enter the creation of a strong, healthy root system to make sure growing a strong, healthful rhubarb plant for several years. During this time period, harvest lightly.
The best growing medium for rhubarb is composted manure but any composted material will be beneficial. Since the plant will be there for many years make certain to put it in a suitable location. Dig a hole larger and deeper than the roots to be implanted. Set the crowns just under the surface of the dirt, mixing a little bone meal to the soil underneath. Replace some of the dirt dug out, together with some of the composted manure, and some sand. Firm in, and keep moist at least until new growth appears. It enjoys the floor around to be worked, but not right next to the roots. It’s going to do best in the open where it gets a great deal of sun. Plants can be top dressed with composted manure throughout the growing season to encourage the rhubarb to multiply and be productive.
Stalks should not be cut. Always break them off at the bottom of the plant by pulling, while bending down and away from the middle. Young new stalks are more tender than older, more mature ones but all are edible. All of the flower spikes growing ought to be removed whenever they look so the rhubarb doesn’t expend its energy trying to create seeds. These might have to be eliminated more than once. The leaves, which contain oxalic acid, are poisonous to animals and man. These massive leaves make excellent mulch, as do any weeds which have been cut. They have to be applied thick enough to smother any new expansion, and while doing that they provide nutrients to the soil around the growing rhubarb plants.
When you begin to notice the middle of the plants dying off, it’s time to divide and replant, discarding the dead center. The simplest way to learn what you need is to dig the plant up and then begin dividing. You’ll have the ability to find sections of the plant which form naturally divisible clumps. Each new section of crown must have new shoots inside.
We have four big rhubarb plants in the midst of a flower bed. Thirteen years ago, there were two rhubarb plants in the center of the lawn. It’s a fantastic place for a flower bed, so every rhubarb plant got split in half, and a huge mound of composted manure put in the center. There are two plants on either side of the mound. The mound has various flowers in it, and the remaining flowers grow in a large horseshoe shape around the rhubarb plants. There’s more fibre in rhubarb than in any other fruit. We enjoy rhubarb, and the four crops produce far more than we could use, so we freeze some for winter use. Watch for our family’s favourite recipe. We hope you enjoy eating and growing rhubarb as much as we do.