Victoria Rhubarb Seed
Latin Name: Rheum rhabarbarum
| Harvesting | Harvest when Mature, Cut & Come Again |
|---|---|
| Growing Conditions | Field Crop, Grows Well in Containers |
| Additional Characteristics | Best Suited for Spring & Fall Crop, Good for Overwintering, Cold Tolerant |
| Flowering Month | Flowers for Reproduction |
| Garden Style | Kitchen Culinary |
| Lighting Conditions | Full Sun |
| Seed Type | Heirloom, Open Pollinated |
| Days to Maturity | 45-50 Days |
| Stem Type | Single Stem |
| Plant Hardiness | Hardy |
| Plant Height | 21 - 30 inches |
| Plant Lifecycle | Perennial |
| Plant Moisture & Climate | Well-drained |
| Plant Uses | Patio Container Friendly, Edible |
| Shape | Stalk - Stem |
Victoria Rhubarb is an outstanding long loved heirloom favorite that is easy to grow, winter hardy and widely adapted to most North American climate zones. This garden anchor is notably drought resistant, highly productive and heat tolerant. Large plants produce edible stalks that are a deep crimson red with a touch of green on the inside channel. Greens are NOT EDIBLE. Originally introduced by English horticulturalist, Joseph Myatt, its notoriety dates back to the 1830's when the Victoria rhubarb strain made its way across the ocean from England. This perennial vegetable will overwinter and return again each spring and is best cultivated in its own garden bed or container. Fresh, raw rhubarb stalks are a tart summer treat, but are most popularly consumed baked in pies, cobblers and preserves. Packet: 25 seeds.
CAUTION: Do not eat rhubarb leaves as they contain oxalic acid, which is toxic in large quantities, especially for small humans and pets. ONLY consume the stalks of this plant.
Victoria Rhubarb is an outstanding long loved heirloom favorite that is easy to grow, winter hardy and widely adapted to most North American climate zones. This garden anchor is notably drought resistant, highly productive and heat tolerant. Large plants produce edible stalks that are a deep crimson red with a touch of green on the inside channel. Greens are NOT EDIBLE. Originally introduced by English horticulturalist, Joseph Myatt, its notoriety dates back to the 1830's when the Victoria rhubarb strain made its way across the ocean from England. This perennial vegetable will overwinter and return again each spring and is best cultivated in its own garden bed or container. Fresh, raw rhubarb stalks are a tart summer treat, but are most popularly consumed baked in pies, cobblers and preserves. Packet: 25 seeds.
CAUTION: Do not eat rhubarb leaves as they contain oxalic acid, which is toxic in large quantities, especially for small humans and pets. ONLY consume the stalks of this plant.
