Rhubarb 'Victoria'
Rheum x hybridum 'Victoria'The oldest variety in cultivation today, 'Victoria', also known as ‘Large Victoria’, produces large sticks of good flavour with an intense reddish-pink colour. A standard variety that crops reliably, harvest 2 years from sowing. Originally introduced in 1837 and named for Queen Victoria by English nurseryman Joseph Myatt, known as the godfather of modern rhubarb in the UK, little did he know that this variety would continue to be grown in gardens around the world until this day.
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Rhubarb 'Victoria'
Rhubarb has a long history that dates back to 2700BC. Originally cultivated for medicinal purposes, the tart flavour was discovered to balance the sweetness of seasonal fruits and berries, and this combination has stood the test of time, even today.
Rhubarb is grown for its edible stems only as the leaves are inedible, even toxic, due to their high concentration of Oxalic Acid. If growing from seed, sow in trays at 20-23 deg C. Seed will germinate in 7-14 days and plants can be transplanted out into the garden at around 4-6 weeks once all likelihood of frost has passed. Although frost tolerant, young plants need a season to develop their crown. If growing from crowns, plant just below the soil surface and stake to remind yourself where it was planted. Crowns will produce edible stems in the first year, while seed grown rhubarb may take 2-3 years before harvest. To harvest, rip stems down and to the side rather than cutting. This helps to maintain the health of the overall plant. Apply Ocean Brew fortnightly during early spring to encourage healthy new growth. Grow in full sun however In hotter regions plants will benefit from protection from afternoon heat. Remove flower stalks as they emerge to conserve plants energy.