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Rhubarb
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Taken from the B.Y.G.L. (Buckeye Yard and Garden Online) Newsletter
Contributing Authors: Pam Bennett, Joe Boggs, Cindy Meyer, Jim Chatfield, Erik Draper, Dave Dyke, Gary Gao, David Goerig, Tim Malinich, Becky McCann, Bridget Meiring, Amy Stone and Curtis Young |
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| Rhubarb is a large perennial vegetable grown for its tasty petioles. The leaves, however, contain oxalic acid which is toxic and should not be eaten. Rhubarb is available in many garden centers as a potted plant. When planning for rhubarb, select an area with plenty of sun and well-drained soil. Heavy, wet soil will lead to crown rot. Work plenty of compost into the planting area. Rhubarb is large, so place plants at least 3' apart and 4' from other plants. Use mulches to control weeds and conserve moisture. Fertilize in the spring with 5-10-10 or similar fertilizer. | ||||||||||||
| Do not harvest the first year, and harvest only a few petioles the second year. After that, stalks can be harvested through late spring or until new stalks become thinner, a sign that the plant is running out of energy. An additional application of fertilizer can be made mid-summer to help the plant build up reserves for next year. Remove flower stalks as they appear. Flowers are not ornamental and take energy from the plant. Consider using rhubarb as part of the ornamental landscape. Its large leaves and colorful petioles make it a reasonable candidate for perennial beds or mixed plantings. 'Canada Red', 'Victoria' and 'Valentine' are common varieties. | ||||||||||||