RHUBARB

Species: Rhubarb
Latin name: Rheum Rhaponticum L.
Inscription in the European catalog under: -
Other usual name: -
Variety: Rhubarb
Family: Polygonacées
Origin: North of Asia

Rhubarb: Vigorous hardy perennial vegetable, with large triangular formed leaves, only the stems round, firm and crunchy of an reddish green color with the length of 50 cm are eatable. Normally you use them in the kitchen like a cooked fruit, in jams, compotes, sauces and also for tarts. The rhizomes are also used in the Chinese médicine. Collect progressively according to your needs.

Seed sowing: March to April
Collect rhubarb: After 2 years of sowing
Height: Rhubarb reaches an average size of 1 meter
Exposure: Sunny, Half shade

Sowing instructions: Sowing Mars to April under frame or pots in a depth of 1 cm, replant the seedlings definitly in place 1 year later in a distance of 1 meter in line and 1.5 m in row. Harvest is possible in spring of the 2nd year.

Sowing distance: 1 m by 1.50 m
Minimum seed sowing temperature: 15 °C to 18 °C
Seed germination: 15 to 20 days
Nutritional value: 16 Kcal for 100 gr.

Net weight of seeds: 1 gr. = +/- 60 seeds

All our seeds are sold with their sowing instructions.