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Rhubarb – Victoria
$3.99
In Stock
The Victoria cultivar produces tasty red-pink and green stalks. Sour and tangy, rhubarb can be eaten raw, but it is most often associated with pie or jam recipes. Try it in your savory chutney recipes. Be careful not to eat the leaves which are toxic. Perennial up to zone 2.
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SKU: 003RHU264
Categories: Fruits, Leafy greens, Rhubarb, Rhubarb
Additional information
Seeds | ~75 |
---|---|
Difficulty | |
Sowing | |
Lifecycle | |
Root cellar | |
Sowing season |
Growing tips
Conditions of germination:
- depth of sowing: 1 cm
- optimal temperatures for germination: 15 to 25ºC
- time for germination: 14 to 28 days
When to sow:
- indoor sowing 6 to 8 weeks before the last date in your area OR
- direct sowing after any risk of frost, when the soil is warmed up
Sowing technique: in line
- Draw a line in the ground (in a pot or in the ground), then sow the seeds in it.
Transplant outside (for seedlings started inside):
- When the seedling has 4 true leaves and when all risk of frost has been eliminated.
Distance in the garden:
- between plants: 90 cm
- between rows: 120 cm
Height of the plants: 90 cm
Soil: rich and well drained
Exposure: full sun or light shade
When to harvest: After the 3rd year, twice a year, in late spring and late summer
Specificity:
- Rhubarb seedlings can also be done in August.
- Provide protection the first winter by covering them with straw for example.
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