Victoria Rhubarb Seed

Latin Name: Rheum rhabarbarum

More Information
HarvestingHarvest when Mature, Cut & Come Again
Growing ConditionsField Crop, Grows Well in Containers
Additional CharacteristicsBest Suited for Spring & Fall Crop, Good for Overwintering, Cold Tolerant
Flowering MonthFlowers for Reproduction
Garden StyleKitchen Culinary
Lighting ConditionsFull Sun
Seed TypeHeirloom, Open Pollinated
Days to Maturity45-50 Days
Stem TypeSingle Stem
Plant HardinessHardy
Plant Height21 - 30 inches
Plant LifecyclePerennial
Plant Moisture & ClimateWell-drained
Plant UsesPatio Container Friendly, Edible
ShapeStalk - Stem
As low as $5.25
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In stock
SKU
RR4880-8594

Victoria Rhubarb is an outstanding long loved heirloom favorite that is easy to grow, winter hardy and widely adapted to most North American climate zones. This garden anchor is notably drought resistant, highly productive and heat tolerant. Large plants produce edible stalks that are a deep crimson red with a touch of green on the inside channel. Greens are NOT EDIBLE. Originally introduced by English horticulturalist, Joseph Myatt, its notoriety dates back to the 1830's when the Victoria rhubarb strain made its way across the ocean from England. This perennial vegetable will overwinter and return again each spring and is best cultivated in its own garden bed or container. Fresh, raw rhubarb stalks are a tart summer treat, but are most popularly consumed baked in pies, cobblers and preserves. Packet: 25 seeds.

CAUTION: Do not eat rhubarb leaves as they contain oxalic acid, which is toxic in large quantities, especially for small humans and pets. ONLY consume the stalks of this plant.

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Victoria Rhubarb is an outstanding long loved heirloom favorite that is easy to grow, winter hardy and widely adapted to most North American climate zones. This garden anchor is notably drought resistant, highly productive and heat tolerant. Large plants produce edible stalks that are a deep crimson red with a touch of green on the inside channel. Greens are NOT EDIBLE. Originally introduced by English horticulturalist, Joseph Myatt, its notoriety dates back to the 1830's when the Victoria rhubarb strain made its way across the ocean from England. This perennial vegetable will overwinter and return again each spring and is best cultivated in its own garden bed or container. Fresh, raw rhubarb stalks are a tart summer treat, but are most popularly consumed baked in pies, cobblers and preserves. Packet: 25 seeds.

CAUTION: Do not eat rhubarb leaves as they contain oxalic acid, which is toxic in large quantities, especially for small humans and pets. ONLY consume the stalks of this plant.

Write Your Own Review
Only registered users can write reviews. Please Sign in or create an account
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