Description:

This very rustic plant produces wide fleshy ribs of very good taste quality. Do not consume leaves that may be toxic.

Culinary tip:

The stems of rhubarb are eaten cooked in compote, jams, pies...

Soil tip:

To avoid depleting the plant and improving your crops, cut the flowers as soon as they appear. Rhubarb likes slightly shaded exposure.

Culture advice:

1. Sows: Sow in August-September in a place in the shade reserved for seedlings, with a fine, rich and well-worked land.
2. Transplanting: When your plants have 4-5 leaves, replant them in peat-filled pots that you will place under a shelter during the winter. Plant your feet in March-April in the open ground 40 cm away.
3. Harvest: Harvest from June to September. You can also sow your rhubarb in April-May.

Plants:

Rhubarb likes proximity to all other vegetable plants.

Performance:

Up to 10 feet

The stages of sowing: