Description

La rhubarbe est la tige charnue et comestible des espèces et hybrides de Rheum de la famille des Polygonacées, qui sont cuits et utilisés comme aliment. La plante est une plante herbacée vivace qui pousse à partir de rhizomes courts et épais.

Spécifications

  • Plant Name: Rhubarb (Rheum rhabarbarum)
  • Cultivar Type: Heirloom, Open-Pollinated
  • Plant Class: Ultra-Hardy Cool-Season Perennial Vegetable
  • Color: Deep ruby-red to rosy-pink stalks fading to green near massive, dark green leaves
  • Plant Characteristics: Large, mounding architectural habit (36–48 inches tall & wide / 90–120 cm), thick crisp stalks, deeply crinkled foliage, distinctly tart
  • tangy flavor: tangy flavor
  • Suitable Space: Dedicated perennial vegetable plots, garden corners, raised beds, edible landscape borders
  • Season: Early Spring to Early Summer Harvest (Perennial)
  • Best Time for Sowing (Zone 6b): Start indoors late February to March (soak seeds in warm water for 2 hours before sowing); transplant outdoors May after heavy frost danger passes. Alternatively, direct sow outdoors late April to May.
  • Lis Plus
What is included?

Contains about 1 gram of seeds

Check out the growing specs for the specific organic heirloom seeds you bought.

Good to know
  • Exceptionally hardy, long-lived perennial that returns reliably for decades with minimal maintenance
  • Earliest spring food crop to harvest, providing fresh tart stalks long before annual crops mature
  • Dramatic architectural foliage adds bold visual structure and texture to edible landscapes
  • Plant leaves contain high levels of oxalic acid and are toxic—only the thick leaf stalks are safe to eat
  • Requires patience from seed: stalks should not be harvested in year one, and only lightly in year two, to allow deep root establishment for heavy long-term yields

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