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RHUBARB – Victoria
(40 seeds)
$3.95
Start it once, have it always.
419 in stock
The very best Rhubarb variety is also one of the oldest. The fleshy stems are packed with flavour – try them in stews as well as the traditional desserts. Prolong your harvest by cutting off the flowers. You can also store the dormant rootstocks and replant your crop in the spring.
Days to Harvest
When leaves are 25cm or longerPosition/Sunlight
Full SunWatering
MediumPlant Spacing
75cmPlant Height
50cmAdditional Features
Cuisine, Cut-and-Come-Again, Edible, HeirloomGrowing Information
How to Sow
Rhubarb may be a little slow to grow from seed, but once you have it, you can keep dividing the crowns to get fresh plants. Lightly cover your seeds with growing medium and keep your seed trays moist until the seedlings appear. Don’t delay transplanting if you start them in trays.
How to Harvest
Cut the leaf stalks or pull downwards and outwards. Always leave your plants with enough leaves to keep growing. In autumn, leave more foliage on the plant since it will want food for its winter dormancy. Never eat the leaves. Only the stems are edible.
Product Details
| Common Name: | RHUBARB - Victoria |
| Scientific Name: | Rheum rhabarbarum |
| Seeds Per Packet: | Approx 40 |
| Germination Time: | 10-30 days |
| Days to Harvest: | When leaves are 25cm or longer |
| Position/Sunlight: | Full Sun |
| Watering: | Medium |
| Plant Height: | 50cm |
| Plant Spacing: | 75cm |
| Sow Depth: | Just Cover |
| Row Spacing: | 120cm |
| Cool Sow: | Sep-Nov |
| Warm Sow: | Aug-Nov |
| Tropical Sow: | Aug-Nov |
| Additional Features: | Cuisine, Cut-and-Come-Again, Edible, Heirloom |
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