Rhubarb
Rheum Γ— hybridum

πŸ”—  
Close-up of a clump of small rhubarb.
πŸ”—   Close-up of a clump of small rhubarb.
3-8
Perennial
Full sun, Partial sun/shade
Moist
Herbs
1
0 6 0 Sign up or log in to edit this plant, or add it to a list.

Description

Rhubarb is a vegetable derived from cultivated plants in the genus Rheum in the family Polygonaceae. The whole plant – a herbaceous perennial growing from short, thick rhizomes – is also called rhubarb. Historically, different plants have been called β€œrhubarb” in English. The fleshy, edible stalks (petioles) of other species and hybrids (culinary rhubarb) were cooked and used for food. The large, triangular leaves contain high levels of oxalic acid and anthrone glycosides, making them inedible. The small flowers are grouped in large compound leafy greenish-white to rose-red inflorescences.

This is the most common culinary and cultivated variety. The name Rheum rhabarbarum or Rheum undulatum refers to the wild species and are used synonymously (but wrongly) for this plant.

Rhubarb @ Oregon State Extension

Propagation

Division

Divide the crowns are well-developed rhubarb plants in dormancy in early spring or mid fall. Cut each crown into several pieces, each with at least one bud on it. Plant in the ground as soon as possible. Dig holes, and mix native soil with compost. Plant the top of the crown 1 to 2 inches below the soil surface and pack soil so there are no air pockets. Water thoroughly.

Relationships

This plant has no relationships to other plants. Add relationships

Marketplace

This plant is not available in the marketplace. Add plant to marketplace