RHUBARB - VICTORIA

 Organic Rhubarb Victoria

        10 Seeds Pack   

Victoria Rhubarb, a popular forcing variety, first emerged in England in 1837. It was introduced by Joseph Myatt of Manor Farm in Deptford as a tribute to Queen Victoria, earning alternative names such as 'Myatt's Victoria' and 'Queen Victoria.' A few years later, Myatt followed this with other varieties, including 'Prince Albert' and 'British Queen.'

Victoria Rhubarb is renowned for its large, thick stems, which measure 20-40 centimetres in length and come in a range of colours from light pink to ruby red, with occasional hues of yellow or green. The stalks have bright, vibrant skin and a distinctively tart flavour, reminiscent of apples and gooseberries, with a hint of citrus. Unlike some other rhubarb varieties, Victoria's stems are tender and not stringy, making them a favourite in both cooking and baking.

However, only the stalks of the rhubarb plant are safe to eat, as the leaves and roots are highly toxic. This toxicity is due to the high concentration of oxalic acid, a corrosive organic compound that poses significant health risks. For this reason, rhubarb leaves and roots should never be consumed or used in culinary applications.

PLANTING & GROWING

Soaking needs to be done at least a few hours before planting, and preferably overnight. To prevent damping off when starting seeds indoors, it’s essential that you disinfect all of your pots, plastic grow trays, seed cells, and seedling tray covers before you reuse them. 

To grow rhubarb successfully, transplant spring-sown seedlings outdoors when they are 3–4 inches tall. For autumn-sown seedlings, plant them outside in early April as the weather warms. 

Space plants 1 meter (36 inches) apart to prevent overcrowding, which can lead to smaller yields and increased disease risk. Mature plants, typically 2-3 years old, can grow up to 1.25 meters (48 inches) in diameter and 1 meter (36 inches) tall. When planting, place the roots with the crown bud 5 cm (2 inches) below the soil surface. Dig a large hole and mix composted manure or peat moss with the soil around the roots. Firm the soil gently around the roots but keep it loose over the buds. Water and fertilize the crowns immediately after planting.

During the first year, avoid harvesting stalks, as the plant needs its leaves to nourish the roots for future growth. In the second year, a light harvest may be taken, and from the third year onward, the entire plant can be harvested. To harvest, cut or pull the stalks at the soil line. Stalks can be harvested all at once or selectively over 4-6 weeks. After cutting, remove the leaves, which are always poisonous.

Rhubarb requires cold conditions to trigger spring growth and is hardy down to -29°C (-20°F). After the first hard frost, collect the last stalks and compost them. Spread a 5 cm (2-inch) layer of compost, leaves, or hay over the roots to protect them from drying out during winter.

To maintain plant vigour, remove flower and seed stalks as they appear. Flowering reduces productivity, so continue cutting the stalks as needed. While the leaves remain toxic, the stalks are still edible after flowering. Every 4-5 years, or when the crown becomes overcrowded or stalks grow small and spindly, trim the plant. Dig around the crown, reducing it to 4-5 buds, and use the opportunity to divide the plant into new ones. This encourages thick, healthy stems and ensures consistent growth year after year.

Strawberries are an excellent companion plant for rhubarb. 

Rhubarb will grow happily in the same spot year after year, just needing the occasional mulch to keep it happy.