Rhubarb

Latin name: Rheum rhabarbarum
Botanical family: Polygonaceae

Description

Rhubarb is a hardy perennial with large green leaves and fleshy stalks, often red or green, which are much appreciated in cooking for their tangy flavour. Its stalks are harvested in spring and early summer.

Growing tips

Rhubarb prefers deep, well-drained soil rich in organic matter. It thrives in temperate climates and can withstand cold winters. Plant it in a sunny or semi-shady spot. Regular watering is crucial to maintain a good yield, especially during dry spells.

Sowing :

• Sowing period: March to June, under cover or in the ground depending on the region.
• Sowing depth: Approximately 1 to 2 cm.
• Germination temperature: 15 to 20°C.
• Germination time: 14 to 28 days.
• Planting: Transplant after the last frosts, spacing plants 1 metre apart.

Harvesting :

• Harvesting period: The first harvest can take place the year after sowing, in spring (April to June). Do not cut more than a third of the stems to avoid weakening the plant.

Care instructions

• Mulch at the base of the plant to retain moisture and protect it from the heat.
• Fertilise regularly with compost or well-decomposed manure.
• Cut the flowers as soon as they appear to encourage stem production.

Culinary possibilities

Rhubarb is eaten cooked, mainly as a dessert. The stalks are used to make compotes, tarts, jams and chutneys. Their acidity goes well with sugar, strawberries or apples. Note that only the stems are edible, as the leaves are poisonous.

Rotation and association

Rhubarb is a perennial plant, so it can be left to grow for several years. It thrives in the company of cabbage and garlic, which repel certain pests. Avoid planting it near legumes.