Frequently asked questions

Yes, rhubarb can be grown successfully in large containers. Choose a pot at least 50cm (20 inches) in diameter and depth, ensuring good drainage. Use a rich, well-draining potting mix to provide ample space for root development. This allows the plant to establish well.

A well-cared-for rhubarb plant can be productive for 10-15 years, and sometimes even longer. Regular division every 5-10 years can rejuvenate older plants and maintain their vigour. Avoid harvesting in the first year to allow establishment.

Rhubarb prefers rich, well-draining soil with a slightly acidic to neutral pH (6.0-6.8). Incorporating plenty of organic matter, such as well-rotted manure or compost, improves fertility and drainage. Avoid waterlogged conditions.

Poor growth can stem from insufficient sunlight, inadequate watering, or depleted soil nutrients. Over-harvesting young plants or allowing them to flower excessively also weakens them. Ensure proper drainage to prevent root rot.

To harvest, grasp the stalk firmly near the base and pull it with a twisting motion. Avoid cutting the stalks, as this can leave stubs prone to rot. Only harvest established plants, typically from their second year onwards.

Rhubarb leaves are toxic and should never be eaten. They contain high levels of oxalic acid, which can be harmful if ingested. Only the stalks are edible, and the leaves should be discarded safely.

Rhubarb thrives in full sun and well-draining, fertile soil. Provide consistent moisture, especially during dry spells, and feed with compost or balanced fertiliser annually. Remove any flower stalks that emerge to direct energy into stalk production.

The ideal time to plant rhubarb crowns is typically in early spring or autumn. Planting in cooler temperatures allows the plant to establish its root system before extreme heat or cold. Ensure the soil is well-prepared and frost-free.

Rhubarb is a perennial plant primarily grown for its edible stalks. Although often used in desserts like fruit, it is botanically classified as a vegetable. The stalks range in colour from green to deep red, depending on the variety.

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